Getting Started
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Fermentation Equipment: Choosing The Right Supplies
Learn about choosing the best fermenting jars and crocks plus other supplies for making sauerkraut and fermenting vegetables at home.
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Natural Fermentation: Salt vs. Whey vs. Starter Cultures
Learn about the advantages and disadvantages of using salt vs. whey vs. a starter culture when making sauerkraut, pickles, and lacto-fermented condiments.
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Cheesecloth And Butter Muslin in Home Cheesemaking
Cheesecloth and butter muslin are both very important to the cheesemaking process. Learn more about how to use each in home cheesemaking.
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How Much Salt to Use When Fermenting Vegetables
How much salt should you add to vegetables for fermentation? Can you adjust the amount called for in recipes? Find out more here!
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Choosing Salt For Fermenting Vegetables
Learn about the various types of salt, what makes them different, and which ones to use for vegetable fermentation.
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Cultured & Fermented Vegetable FAQ
Thinking about fermenting vegetables at home? Have a lot of questions? Use this FAQ on cultured vegetables to learn to the basics of vegetable fermentation.
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Milk For Cheesemaking: An Overview
When choosing milk for cheesemaking, it helps to have a basic knowledge of the fundamental makeup of milk and the variations in milk from different animals.
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How To Prepare Your Vegetables For Fermentation
How do you prepare vegetables for fermentation? Did you know that you can choose between grating, slicing, chopping or leaving vegetables whole?
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How Time & Temperature Affect Vegetable Fermentation
Learn how culturing time and temperature affect the finished product when fermenting vegetables.
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Sanitization During Cheesemaking
Cleanliness during the cheesemaking process is extremely important. Learn how to keep your work area, utensils, and other cheesemaking tools clean.
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Introduction To Making Soft Cheeses
Easy to make and easy to eat! Learn the 4 basic steps of making soft cheeses and get started today!
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Rennet And Other Popular Coagulants For Home Cheesemaking
Learn about the variety of rennet and other coagulants used to make cheese at home, including some common plants that you can use to make your own rennet!
