Fermentation Made Simple, Delicious & Fun
We believe everyone can ferment — no special tools, no fuss. Whether you’re curious about sauerkraut, kombucha, or kefir, we’re here to guide you step-by-step. Discover easy recipes, trusted tips, and the joy of turning everyday ingredients into probiotic-packed superfoods.
Discover the Joy of Fermenting
Unlock flavor, health, and tradition with every jar. Start your fermentation journey with these beginner-friendly favorites.
Fermenting Vegetables
Crunchy, tangy, and full of probiotics — learn how to turn cabbage, carrots, and more into gut-friendly goodness.
Brewing Kombucha
This fizzy, slightly sweet tea is alive with healthy bacteria and flavor — and you can brew it right on your kitchen counter.
Making Kefir at Home
Creamy, tart, and packed with beneficial cultures, kefir is a fermented dairy or water-based drink that’s simple to make daily.
Fermenting for Beginners
New to all this? No worries. We break it down step-by-step so anyone can start fermenting with confidence (and fun!).
Frequently Asked Fermenting Questions
Got questions? You’re not alone. Here’s what new fermenters ask us the most!
Is fermenting vegetables safe at home?
Yes, absolutely!
When done properly with clean jars, the right salt concentration, and a few simple guidelines, fermenting vegetables is very safe. The natural lactic acid bacteria do most of the work and protect against harmful microbes.
How long does it take to ferment vegetables?
It depends on what you’re fermenting.
For sauerkraut or pickles, the average time is 5–14 days. The longer it ferments, the tangier it gets. You can taste as you go and stop when you like the flavor!
Do I need a fancy jar or equipment to get started?
Nope — just a jar, veggies, and salt!
You can use any clean glass jar with a lid. We recommend wide-mouth jars and weights or clean stones to keep your veggies submerged.
What is that white stuff on top of my ferment? Is it mold?
Probably not! It’s likely kahm yeast.
Kahm yeast is a harmless surface yeast that can look white and cloudy. Just scoop it off — but if you see fuzzy green, black, or pink mold, it’s best to toss it and try again.
Discover the Art of Fermenting
Get exclusive recipes, tips, and tricks by joining our fermenting community today!