Is fermented food safe to make at home?

Yes — lacto-fermentation is one of the oldest and safest ways to preserve food. The salt and the acids that develop create an environment where harmful bacteria can’t thrive. The key is using the right amount of salt and keeping your vegetables under the brine. Our beginner basics walk you through it.

What kind of salt should I use?

Use a salt without additives — plain sea salt or pickling salt works best. Avoid table salt with iodine or anti-caking agents, which can cloud your brine or interfere with fermentation.

What equipment do I actually need?

To start, very little: a clean glass jar, salt, and something to keep your vegetables submerged. You don’t need a fancy crock to make great sauerkraut. See our guide to the equipment that’s actually worth it.

There’s a white film on top — is that mold?

Usually not. A thin, flat, white layer is often kahm yeast, which is harmless and can be skimmed off. Fuzzy, raised, or colored spots (green, black, pink) are mold and mean the batch should be discarded. Our troubleshooting guides show you the difference.

How long does fermentation take?

It depends on the ferment and your kitchen temperature. Most vegetable ferments are ready in one to four weeks. Warmer rooms ferment faster; cooler rooms take longer. Each recipe gives you a specific range and tells you how to know when it’s done.

How do I store my ferment when it’s ready?

Once it tastes the way you like, move it to the fridge. Cold slows fermentation dramatically, and most ferments keep for months when kept under the brine and refrigerated.