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Free: 5-Minute
Fermentation Cheat Sheet

Brine ratios, 3 starter recipes, and everything you need to ferment tonight — no experience, no fancy equipment, no guesswork.

📋 What's inside

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The perfect brine ratios — exact salt-to-water percentages for vegetables, krauts, and hot sauces so you never have to guess
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3 beginner-proof starter recipes — classic dill pickles, curtido slaw, and a garlic-dill brine that works on almost any veg
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The 5 golden rules — what to check, what to avoid, and how to know when your ferment is done (and safe to eat)

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Why ferment?

From raw veg to probiotic powerhouse — in one jar

Lacto-fermentation is the oldest preservation method on earth. No canning equipment, no pressure cooker. Just salt, water, and time. Here's how easy it is:

1

Prep your veg

Chop, slice, or leave whole. Any firm vegetable works — cucumbers, carrots, cabbage, garlic, green beans.

2

Make the brine

Dissolve non-iodized salt in filtered water. The cheat sheet gives you the exact ratio — it takes 30 seconds.

3

Pack & submerge

Pack veg tightly into a mason jar, pour brine to cover, weigh it down. The good bacteria do the rest.

4

Wait & taste

3–7 days at room temperature. Taste-test daily from day 3. When it's tangy enough — it's done.

Ready to go deeper?

The full Seasonal Fermentation & Preserving Guide has 14 recipes, a seasonal calendar, and a troubleshooting FAQ — everything in one 21-page PDF.

Get the Full Guide — $19 →