Reviving the Craft of Traditional Fermentation
Food used to be alive. It bubbled, hissed, and changed shape over time. Generations before us knew how to preserve harvests with salt and patience — and those traditions fed families through winters, droughts, and lean years.
At Old School Ferments, I’m keeping that spirit alive. This isn’t about trends or fancy gadgets. It’s about rediscovering the simple, reliable craft of traditional fermentation — the kind that connects you to the earth, your food, and the people who came before you.
The Craft of Traditional Fermentation
I started fermenting because I wanted real food that made me feel good. I was tired of sugar, preservatives, and lifeless food from the store. Once I started fermenting, everything changed. My gut felt better, my energy came back, and I realized this is the healthiest way there is to preserve food. The taste alone is reason enough — bold, tangy, and alive.
Over the years, I’ve learned through plenty of trial and error. I’ve had moldy jars, popped lids, and the occasional batch that smelled worse than it looked. But every mistake taught me something about patience and the living rhythm of traditional fermentation.
Old School Ferments exists to pass that knowledge on. You’ll find clear, honest guides and recipes for fermented foods that actually work in a real kitchen — no gimmicks or special gear required. Just salt, time, and a good jar.
If you’re new to traditional fermentation, start with my Beginner’s Guide to Fermentation. You’ll learn everything you need to start fermenting safely at home. For troubleshooting, see my guide on Common Fermentation Mistakes.
For more on food safety and fermentation research, visit USDA’s National Center for Home Food Preservation.
Fermentation isn’t only about food. It’s about slowing down, trusting nature, and letting time do what it’s meant to do.
Welcome to the old ways. Pull up a chair, grab a jar, and let’s get something bubbling.
— Dusty McSmith
Founder, Old School Ferments