About Fermenters Kitchen
Hello! I’m Katie, mom, hobby fermenter, gardener, canner, and boundless experimenter. Here at Fermenters Kitchen, our team of enthusiasts aim to encourage readers to embark on a fermentation journey with us, one bubbly jar at a time.
Our Approach
The Fermenters Kitchen blog is a free resource for anyone interested in learning more about fermenting, canning, and pickling foods.
As we learn and grow, our topics will too.
Our Story
We started the Fermenters Kitchen Blog because, as newbies to fermenting, we were tired of searching for advice on how to make and troubleshoot the fermentation process, only to find that the majority of advice out there was not that helpful.
If you are just getting started with fermenting your first batch of sauerkraut, kimchi, kefir, or any other fermented food, I hope that you will find Fermenters Kitchen a great place to help you answer questions that arise along the way.
Questions such as:
How to keep veggies submerged under the brine?
What are those black spots on my tempeh?
How do I keep fermented hot sauce from separating?
How do you freeze Kefir grains without ruining them?
Which store-bought brands of sauerkraut have probiotics?
What is a good substitute for shrimp paste?
What are some natural sources of tannins to make crunchy pickles?
These answers often were missing from regular advice online, so we created this blog.
The Disclaimer
The operators of this blog are not doctors or nutritionists and are not offering medical advice. If you have any health issues or health-related concerns, you should consult a medical professional before beginning any treatment protocol. This blog is a resource meant to provide additional information about eating and preparing various fermented foods and drinks.
