Fermented foods are a simple way to add probiotic, live-culture foods to daily meals, which can support gut health and digestion.
These are handmade ceramic fermentation crocks, lidded jars, and weights. Use the weights to keep veggies under the brine, and let time and temperature do their thing. Great for kraut, pickles, kimchi, and experiments.
If you’re new to it, check out the recipes below, it’s easier than it looks (and tastier than it smells)!
Winter 2025 through Fall 2026 (ongoing).
The work
Recipes
3–7 days · easy
Pickles
Crunchy, classic pickles in brine.
Read the recipe →Start tasting day 3–5 · easy
Simple Kimchi
A simple kimchi with great flavor that can be assembled quickly.
Read the recipe →Start tasting day 3–5 · easy
Sauerkraut (my favorite)
A simple, tasty, beginner-friendly ferment.
Read the recipe →
Inspiration
Wildcrafted Fermentation — Pascal Baudar The Noma Guide to Fermentation — René Redzepi & David Zilber