Last Updated: December 24, 2025
Fermentation Science
Lacto-fermentation, wild fermentation, beneficial bacteria
2-3% salt by weight for vegetables
Weigh vegetables, multiply by 0.02-0.03 for salt amount
Submerge vegetables completely
Use glass weights or cabbage leaves to keep below brine
Ferment at room temperature 68-75°F
Cooler temps slow fermentation, warmer speeds it up
Burp jars daily first few days
Release CO2 buildup to prevent explosions
Taste test after 3-5 days
Fermentation continues, refrigerate when you like the flavor
White film (kahm yeast) is safe
Skim off surface, not harmful but can affect flavor
Essential Equipment
Jars, weights, airlocks, thermometers, pH strips
2-3% salt by weight for vegetables
Weigh vegetables, multiply by 0.02-0.03 for salt amount
Submerge vegetables completely
Use glass weights or cabbage leaves to keep below brine
Ferment at room temperature 68-75°F
Cooler temps slow fermentation, warmer speeds it up
Burp jars daily first few days
Release CO2 buildup to prevent explosions
Taste test after 3-5 days
Fermentation continues, refrigerate when you like the flavor
White film (kahm yeast) is safe
Skim off surface, not harmful but can affect flavor
Sauerkraut & Kimchi
Cabbage prep, salt ratios, fermentation times
2-3% salt by weight for vegetables
Weigh vegetables, multiply by 0.02-0.03 for salt amount
Submerge vegetables completely
Use glass weights or cabbage leaves to keep below brine
Ferment at room temperature 68-75°F
Cooler temps slow fermentation, warmer speeds it up
Burp jars daily first few days
Release CO2 buildup to prevent explosions
Taste test after 3-5 days
Fermentation continues, refrigerate when you like the flavor
White film (kahm yeast) is safe
Skim off surface, not harmful but can affect flavor
Kombucha
SCOBY care, first fermentation, second fermentation, flavoring
2-3% salt by weight for vegetables
Weigh vegetables, multiply by 0.02-0.03 for salt amount
Submerge vegetables completely
Use glass weights or cabbage leaves to keep below brine
Ferment at room temperature 68-75°F
Cooler temps slow fermentation, warmer speeds it up
Burp jars daily first few days
Release CO2 buildup to prevent explosions
Taste test after 3-5 days
Fermentation continues, refrigerate when you like the flavor
White film (kahm yeast) is safe
Skim off surface, not harmful but can affect flavor
Quick Pickles
Cucumbers, carrots, onions, brine ratios
2-3% salt by weight for vegetables
Weigh vegetables, multiply by 0.02-0.03 for salt amount
Submerge vegetables completely
Use glass weights or cabbage leaves to keep below brine
Ferment at room temperature 68-75°F
Cooler temps slow fermentation, warmer speeds it up
Burp jars daily first few days
Release CO2 buildup to prevent explosions
Taste test after 3-5 days
Fermentation continues, refrigerate when you like the flavor
White film (kahm yeast) is safe
Skim off surface, not harmful but can affect flavor
Safety & Storage
Identifying spoilage, pH testing, refrigeration, shelf life
2-3% salt by weight for vegetables
Weigh vegetables, multiply by 0.02-0.03 for salt amount
Submerge vegetables completely
Use glass weights or cabbage leaves to keep below brine
Ferment at room temperature 68-75°F
Cooler temps slow fermentation, warmer speeds it up
Burp jars daily first few days
Release CO2 buildup to prevent explosions
Taste test after 3-5 days
Fermentation continues, refrigerate when you like the flavor
White film (kahm yeast) is safe
Skim off surface, not harmful but can affect flavor
💡 Pro Tip: Master the fundamentals first before moving to advanced techniques. Practice regularly and refer to this cheatsheet for quick reference.