Fermenting in hot weather can be tricky. If you have been fermenting for a bit you may have noticed that recipes you make all the time, are suddenly behaving quite differently when temperatures rise. But with a few adjustments you can successfully ferment all summer long.Read More
When lacto-fermenting veggies, we try to keep everything submerged under brine to keep it healthy and free of grossies. After lots of trial and error, we designed what we think is the perfect fermentation weight.
Lacto-Fermentation is how all good fermented foods are made. Whether it’s pickles, sauerkraut, hot sauce, yogurt or sourdough, lacto-fermentation imparts ordinary vegetables with extraordinary flavor. This how-to guide will help you get started.Read More
Never “burp” your jars again (ew). We love our airlock because it does the work for us during fermentation. Learn more about this awesome little tool: from how to assemble and what to do when things get murky.Read More