Editorial Standards

Fermentation Made Simple publishes beginner-friendly fermentation guides. Every article is researched from published food-safety guidance and reviewed by the editor before it goes live.

How we write

Every article is researched from published food-safety guidance, including university extension services, the National Center for Home Food Preservation, and public health agencies. Salt ratios, times, and safety limits follow those sources. Each article is reviewed by the editor before it is published. We do not claim to have tested every recipe or product ourselves. When an article describes first-hand experience, it says so.

No health claims

We write about fermentation as a craft and a hobby, not as medicine. You won’t find claims like “probiotic,” “gut health benefits,” or “supports weight loss” here — fermented foods have a long culinary history, and that’s what we focus on. Nothing on this site is medical advice, and none of it is written or reviewed by a medical professional.

Food safety first

Fermentation is generally safe when done correctly, but mold, spoilage, and certain combinations (like garlic in oil or honey) carry real risk if handled wrong. When in doubt, our advice is simple: throw it out. For anything beyond general guidance, we point to official sources like the USDA and FDA rather than improvising our own safety rules.

Images

Some images on this site are AI-generated to illustrate steps or finished results clearly and consistently. These are labeled wherever they appear.

Affiliate links

Fermentation Made Simple is a participant in the Amazon Associates Program. We link to products that match the use described in the article, selected from manufacturer specifications and published guidance — no invented reviews, no fake “award” badges, no fixed prices quoted (those change on Amazon’s end, not ours).

Who writes this

Fermentation Made Simple is written by Robert. You can read more about how he got started on the About page.