Guides
The Basics
The calculations every ferment has in common: brine percentages, salt by weight versus volume, and the temperature rules that decide how fast anything ferments. Start here if you are new, or whenever a recipe and a calculator disagree.
- Fermentation Brine Percentage: The Complete Guide What brine percentage means, water-weight vs total-weight bases, salt types by weight, and recommended concentrations for common ferments.
- Salt by Volume vs Weight: The Complete Guide Why a tablespoon of salt is unreliable, brand densities for table and kosher salts, and how to convert grams, spoons and brine percentages.
- Fermentation Temperature Guide: Every Ferment at Every Temperature How temperature shapes kombucha, kimchi, sauerkraut, sourdough and beer - with reference tables, the doubling rule, and practical temperature control.
- Fermenting in a Cold Kitchen: Winter Timings Why every ferment slows down when the room does, the 6-degree rule for lacto ferments and the 5-degree rule for yogurt, and warm spots that fix winter.