Getting started
Salt by weight, not by eye
Two percent salt is the number that makes vegetable ferments reliable. Here is how to weigh it and why it matters.
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THE FERMENTING PANTRY
Make it yourself,
one living jar at a time.
Crocks, jars, live cultures and cheesemaking kits for fermenting at home — from a first jar of sauerkraut to your own pressed wheel of cheese.
In the jar
Wild sauerkraut
Day
14
In the jar
Milk kefir
Day
3
In the jar
Kombucha
Day
7
The pantry shelf
Six ways to ferment
01
Crocks
Stoneware vessels for large, hands-off batches of kraut and kimchi.
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02
Jars & Airlocks
Glass jars, weights and one-way valves for watching the bubbles.
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03
Cultures
Freeze-dried starters, rennet and salt for dependable ferments.
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04
Cheese
Presses, moulds, wax and cloth to make and age your own cheese.
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05
Kombucha & Kefir
Live SCOBYs, kefir grains and brewing jars for fizzy drinks.
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06
Kits & Sets
Boxed bundles that hold everything you need to begin in one go.
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Start this week
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Begin with these
From cabbage to crock
What happens in the jar
Day 1
Salt & pack
Salt draws juice from the vegetables; pack them tight under the brine, away from air.
Day 3
First bubbles
Lactic-acid bacteria wake up and start producing CO2 — the airlock begins to vent.
Day 7
Acid builds
The brine turns cloudy and tangy as the pH drops below the reach of spoilage.
Day 14
Flavour deepens
Sharp edges round out into the complex sourness that only time can build.
Day 30
Cellar & keep
Move it cold once you love the taste; it keeps for months and only improves.
Your first ferment, guaranteed to bubble
Every culture ships fresh and active, every kit comes with an illustrated guide, and our pantry team answers questions by email. If a starter does not take, we replace it.
Live cultures shipped fresh
Illustrated guides included
Starter replacement promise
Ask the pantry
Pantry favourites
View all →From the fermentation log
Cheese
Your first chèvre, start to finish
Fresh goat cheese needs milk, a culture and a single night. We walk through the easiest cheese there is.
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Drinks
The second ferment that makes the fizz
Carbonation comes from bottling, not brewing. Get a proper sparkle into kombucha and water kefir.
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