Fermentation,
one food at a time.
Start with a bowl of skyr. Explore cultured dairy, vegetables, grains and tea, and discover what makes each food its own.
What would you like to explore?
Choose a food. Discover its cultures, ingredients and routines.
Skyr
Dense, smooth and made for a spoon. Our starting point for cultured dairy.
Explore skyr
Yogurt
Cultured milk that sets into a soft gel. A familiar place to learn temperature control.
Explore yogurt
Cheese
Fresh curds, brined cheeses and ripened wheels: discover what changes the milk.
Explore cheese
Cultured dairy
Kefir, labneh, quark, sour cream, tvorog and ryazhenka, alongside skyr and yogurt.
Explore cultured dairy
Fermented vegetables
Cabbage, cucumbers and other vegetables with a crisp, sour bite.
Explore fermented vegetables
Kombucha
Sweetened tea transformed by a culture of bacteria and yeasts.
Explore kombucha
Sourdough
A flour-and-water culture that brings rise and flavour to bread.
Explore sourdough
Miso & tempeh
Two ways cultures transform beans and grains into savoury food.
Explore miso & tempeh
Vinegar
Alcohol becomes the bright acidity used in dressings and pickles.
Explore vinegarMore to discover in cultured dairy
From a jar of yogurt to fresh cheese: find your next favourite.
Yogurt: cultures, texture and the first spoonful
How milk becomes yogurt, why set and strained styles differ, and where to begin.
Read articleCheese: from fresh curds to ripened wheels
Separate culturing, setting the milk and ripening, then explore three ways to enjoy cheese.
Read articleEight cultured dairy foods, side by side
Skyr, yogurt, kefir, labneh, quark, sour cream, tvorog and ryazhenka: compare what starts each food and what ends up on the spoon.
Read articleA little understanding before your first jar
Three short readings to make the next step clearer.
Choose your first fermentation project
Start with something you already enjoy eating, then match the method to your kitchen and routine.
Read articleThe equipment you actually need
Start with the recipe. Choose a suitable container and the tools that help you measure what matters.
Read articleFermentation and pickling: what is the difference?
Two jars can taste sour for different reasons. Follow where the acid comes from.
Read articleLook more closely
Fresh explanations of two familiar topics.
Kombucha: what to know before you brew
Acidity, alcohol, mould and bottle pressure are separate questions. Here is what each one means.
Read articleProbiotic claims: what a label can tell you
A strain name, a cell count and a health promise answer different questions. Learn to read them separately.
Read article