Fermentation Glossary

Salt + water = brine. It's the salty bath that keeps unwanted microbes out while helping lactobacillus thrive. Floaties not invited.

A humble but heroic tool that keeps veggies submerged under brine, preventing mold and making crunchy kraut dreams come true.

A preservation and flavor-enhancing process where beneficial bacteria (mainly Lactobacillus) convert sugars into lactic acid. Think tangy sauerkraut, spicy kimchi, and sour pickles — it's nature's probiotic factory!

Short for 'Symbiotic Culture Of Bacteria and Yeast' — the jellyfish-like biofilm that transforms sweet tea into kombucha. Funky looking, functionally epic.

A free-spirited fermentation style that invites the wild microbes of your environment to join the party. No starter culture needed — just time, veggies, and a little microbial faith.