Traditional Fermenation,
Done Right
Clear methods proven by time
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Salt Ratios. Dry vs Wet Brine. No Guesswork.
Recent Posts
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When and How to Burp Your Ferments
Learn when and how to burp your ferments the right way. Find out which jars actually need burping, how to do it safely, and how to avoid burping completely with the right lids and tools.
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Are All Pickles Fermented?
Are all pickles fermented? Most people assume all pickles are fermented, but that has never been true. Today, the vast
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Why Ferments Turn Cloudy
Learn why ferment brine turns cloudy, when it’s harmless, and when it means trouble. Clear signs, simple prevention, and the old school rules that keep jars safe.
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Fermented Garlic: The Simple Old School Method
Learn how to make fermented garlic the old school way using a simple salt brine. This guide covers the right salt ratio, safety basics, and how to store and use fermented garlic for months.
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Dry Brine vs Wet Brine for Fermenting Vegetables: Which One Should You Use?
Learn when to use dry salting or a wet brine, the right salt ratios, and which vegetables work best for each method.
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7 Fermented Remedies to Make Now for Cold and Flu Season
Learn seven old world fermented remedies that support immunity through the cold and flu season. Garlic honey, fire cider, ginger honey, fermented lemons, kvass, carrot sticks, and kraut explained with usage and simple steps.