One tested home method for each ferment, with amounts, temperatures, times and the signs that it is ready. Every number links to its source.
Skim milk, a live culture and a cloth: how to culture and strain milk into a thick, skyr-style result, with temperatures, times and the yield to expect.
Milk, a little live yogurt and a steady warm place: a tested home method with temperatures, times, starter amounts and the signs that it is ready.
Pasteurised milk, a mesophilic culture, a cool room and a cloth: how to sour milk overnight into a fresh curd and drain it into tvorog or quark.
Kefir grains, milk and a day at room temperature: how much grain to use, how long to ferment, how to strain and how to look after the grains.
Cabbage, salt and a weight: the tested home method for sauerkraut, with salt by weight, fermenting temperatures and times, and the signs that it is done.
Sweet tea, a SCOBY and starter liquid: the tested home kombucha recipe, with temperatures, timing, flavouring and the cautions that matter.
Flour, water, a jar and daily feeding: how to start a sourdough starter, tell when it is ready and keep it going.
Soak, cook, acidify, dry, inoculate and incubate: a careful home tempeh method, with the acidity and temperature that matter.
Wine or hard cider, a vinegar culture, air and warmth: how to make vinegar at home, how to finish it, and why homemade vinegar is not for canning.