FermentApp vs Ferment

Hands-on crash course for homemade Ferments & Pickles. FermentApp is the ultimate app to learn fermentation and pickling techniques from scratch and at your own pace: - 10 lessons with all the theory on veggie lactofermentation fundamentals, beautifully illustrated. You can also listen to the lessons while doing other stuff as they're also available in audio format. More than two hours of fun and rigorous content. - 16 guided recipes, step by step, with alerts and notifications that will guide you through the whole process. Recipes are in order of difficulty, so we'll start with easy recipes and we'll end up making our own kimchi, our graduation recipe. All the recipes are vegan or have a vegan option. And with more recipes coming soon! All the content is available in English and Spanish. Lesson index: 1. Course introduction 2. Why fermenting? 3. Fermentation technique 4. Pickling technique 5. Hygiene and cleanliness 6. Best practices 7. Problem solving 8. Recommended tools 9. Fermentation decalog 10. Bibliography and references Recipe index (more recipes will be published in the next months): 1. Quick pickles 2. Sauerkraut 3. Avocado pickles 4. Sourdough 5. Preserved lemons 6. Red sauerkraut 7. Vietnamese pickles 8. Sima 9. Ginger bug 10. Giardiniera (Chicago Style) 11. Fermented salsa 12. Tepache 13. Fermented mustard 14. Kvass 15. Ginger ale 16. Kimchi FUTURE PLANS This course, like our ferments, is alive! Here is the open roadmap for the app. If you have any suggestion, we want to hear from you: - Continuous lesson updates and additional content. - New seasonal and extra recipes included in the course. - Newsletter service for FermentApp users. - Optional expansion packs with new courses covering specific topics: koji, vinegars, milk, vegan cheeses, regional ferments and pickles, drinks... - Collaborations with chefs and experts to cover new content tracks. - User profile and community tools. - Recipe customisation to create your own variants. - Personal cookbooks: create and publish your own recipes.

Ferment helps you make real sour pickles, sauerkraut, and kimchi at home. No vinegar, no canning, no special gear. Just vegetables, salt, and time. Whether this is your first jar or your fifth, the app stays in your pocket to answer the questions that come up along the way. These are naturally fermented foods. You salt the vegetables, keep them under the brine, and let them sour on the counter for a week or two. The result is crunchy, tangy, and alive. Ferment walks you through it and keeps you company the whole time. Ask the helper anything (new) The biggest part of this update. When a question comes up, just ask. Type it out, snap a photo of your jar, or leave a quick voice note, and you get a clear, plain answer back in seconds. Is this white film okay? Why did my kraut go soft? What can I make with this cabbage? It knows fermentation, it can read your photo, and it can help you build a simple recipe you can start tracking with one tap. Included with Premium. Get your salt right Salt is the one thing that really matters, and the math trips everyone up. The calculator does it for you. Use dry salt for shredded vegetables like cabbage, or a brine for whole vegetables like cucumbers. It handles different salt types and jar sizes, so you measure once and move on. Know what you are looking at See a cloudy brine, soft vegetables, or a film on top and not sure what it means? The visual guide walks you through what you are seeing, with reference photos for the common ones, and gives you a plain verdict: this is fine, do this, or start over. Most of what looks alarming is completely normal, and now you will know. Track your jars Keep an eye on up to 10 batches at once. Each one shows where it is in the process and what to expect next, with gentle reminders to press the vegetables back under the brine and to taste along the way. Log your notes, rate the sourness and crunch, and tap to make a good batch again. Recipes to start from One solid, tested recipe per type, written to actually work the first time. Sauerkraut, kimchi, garlic dill pickles from half-sour to full-sour, curtido, hot sauce, fermented carrots, and more. Each one points out what to watch for, and you can start a batch with reminders in a single tap. Straight answers on safety Plain, honest answers to the questions everyone has. Why salted vegetable ferments are safe to make at home, and how to trust your own eyes, nose, and taste. A quick per-batch checklist means you never have to second-guess. Made for everyday cooks You do not need to be an expert or know any of the lingo. If you have ever wanted to make your own pickles and were not sure where to start, this is for you. Calm, friendly guidance from someone who has made a few jars, not a textbook. 7-day free trial. Then $29.99/year or $4.99/month. SUBSCRIPTION DETAILS Ferment Premium is available as an auto-renewable subscription with two plans: - Ferment Annual: $29.99/year (7-day free trial) - Ferment Monthly: $4.99/month (7-day free trial) Payment is charged to your Apple ID account at confirmation of purchase. The subscription automatically renews unless canceled at least 24 hours before the end of the current period. Your account is charged for renewal within 24 hours prior to the end of the current period. You can manage and cancel your subscriptions in your Apple ID account settings. Any unused portion of a free trial period will be forfeited when you purchase a subscription. Terms of Use: https://heyferment.com/terms Privacy Policy: https://heyferment.com/privacy