Fermentation
Make kimchi, sourdough, kombucha and more at home.
What is Fermentation?
Fermentation uses friendly microbes to transform food: sauerkraut, kimchi, pickles, kombucha, kefir. It's cheap, healthy and endlessly varied.
🚀 How to start
- Make sauerkraut with just cabbage and 2% salt by weight
- Keep vegetables submerged under brine with a weight
- Try kombucha or water kefir once you're comfortable
🧰 What you need
- glass jars Find on Amazon →
- fermentation weights Find on Amazon →
- airlock lids Find on Amazon →
- kitchen scale Find on Amazon →
- kombucha SCOBY Find on Amazon →
⚠️ The classic beginner mistake
Letting vegetables poke above the brine, where mould grows.
⏱️ How long until you're good?
First ferments ready in 1–3 weeks. (Difficulty: Easy · Cost: Low cost)
❓ Questions people ask
Is Fermentation hard to learn?
On our scale it's rated “Easy” (2/5). Early progress depends more on showing up than on talent: 2–3 short sessions a week for the first month is plenty.
How much does it cost to start Fermentation?
Budget level: “Low cost”. Start with the essentials only — the Shop tab lists picks for every tier, and borrowing or renting first is always a smart move.
How many people do Fermentation?
Roughly 380K active enthusiasts worldwide — which makes it a Rare card in our deck. Plenty of people to learn from, whatever your level.