your first steps to fermenting
Diving into the world of fermentation can feel overwhelming. From traditional sauerkraut to sourdough bread, we take the guesswork out of fermentation and help you get it right on the first try.
LEARN TO FERMENT THE ESSENTIALS
what are you craving to create?
AN ONLINE COURSE FOR MASTERING FERMENTATION
understand the microbes,
nourish your home.
You’re not alone if you’ve ever struggled fermenting foods or felt uneasy about handling microbes. With the proper knowledge, you can transform uncertainty into confidence.
Spring Has Sprung
Celebrate spring’s fresh bounty with vibrant, nourishing recipes focusing on dairy, eggs, berries and fresh fruits and vegetables!
hey I’m kaitlynn,
i’m a microbiologist.
the science behind the food
A PEEK INTO MY MICROSCOPE
Sauerkraut
Sauerkraut owes its tangy flavor and health benefits to Lactobacillus, a probiotic bacteria that thrives in salty, oxygen-free environments. These microbes convert the natural sugars in cabbage into lactic acid, preserving the kraut and boosting its gut-friendly properties.
Scoby
A SCOBY (Symbiotic Culture of Bacteria and Yeast) is the living heart of kombucha fermentation, transforming sweet tea into a tangy, fizzy probiotic drink. The yeast in the SCOBY ferments sugars into alcohol, while the bacteria convert that alcohol into acetic acid, creating the signature tang.
Sourdough
Sourdough is one of the oldest fermented foods, with a history spanning thousands of years. Its unique tang and rise come from a symbiotic community of wild yeast and lactic acid bacteria that naturally ferment flour and water. This ancient process not only creates delicious bread but also enhances digestibility and unlocks nutrients in the grains.
our all-time favorite recipes
Kaitlynn’s Fave
must haves
Here’s some of our all-time favorite equipment, resources and supplies for fermentation
