Ferment vs Ferment Tracker

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

Free: the full recipe library (59 recipes), up to 3 active ferments, 2 cultures and 2 recipes of your own, check-ins, reminders, the mould and kahm guide, widgets, jar labels, story cards and timelapses. Paid Crock Pro subscription required for unlimited ferments, cultures and recipes, AI photo checks (3 free to try), Insights charts, batch comparisons and Lock Screen countdowns. Crock turns your fermentation shelf into something alive. Every batch is drawn as its own printed jar: the brine clouds as it sours, bubbles rise faster in a warm kitchen, and kombucha bottles fizz until you burp them. KNOW WHAT EVERY JAR NEEDS TODAY - Your shelf shows each batch with what it needs next: burp, taste, check or move to the fridge - Timelines adjust to your room temperature, so you know when a kraut at 18 C will actually be ready - Ready by Saturday? Pick the day and Crock tells you when to start - Bottle in flavours: split a kombucha or kefir first ferment into several flavoured bottles, each tracked - A jars and gear list that shows which jars are free - Reminders at sensible hours, quiet hours, or mute a single jar A LIBRARY THAT WALKS YOU THROUGH IT - 59 recipes: sauerkraut, kimchi, dill pickles, hot sauces, salsa, preserved lemons, garlic honey, ketchup and mustard, kombucha, jun, kefir, ginger bug sodas, tepache, kvass, yogurt, tempeh, natto, shio koji, miso, gochujang, nukazuke, idli and dosa batter, injera, sourdough bread and starter, and vinegar - What's in season this month, and long cold ferments like kimchi-fridge kimchi at 2 C - Scale any recipe and Crock recalculates the salt by weight, plus a salt and brine calculator in grams or spoons - Bake planner: baker's percentages in grams, and when to start so your bread is ready on time, with reminders - Write your own recipes, or save the batch that turned out perfect - Share or print any recipe as a PDF, or make a shopping list from it IS THIS OKAY? - Illustrated guide to what is normal, what is harmless (kahm yeast) and what means throw it out (fuzzy or coloured mould) - A step-by-step check that rules out the risky cases first - AI photo check: snap the surface for a second opinion on kahm versus mould (Pro, 3 free checks) - pH guidance around the 4.6 line for hot sauces and salsas CULTURES THAT LIVE FOR YEARS - Sourdough starters, kefir grains, SCOBY hotels, continuous-brew kombucha, ginger bugs and nuka beds - Feeding schedules for counter or fridge, streaks, and a growth chart when you weigh kefir grains - Link each batch to the starter, SCOBY or grains it was made with - Split a culture to gift it and Crock remembers its family tree SEE WHAT MAKES A GOOD BATCH - pH and temperature charts for every batch - Insights across all your ferments, and any two batches side by side (Pro) - Turn a batch's photos into a timelapse video to share MADE FOR IPHONE - Widgets with Burped and Fed buttons, right on your Home Screen - Lock Screen and Dynamic Island countdowns (Pro) - Siri and Shortcuts: "What needs me?", burp a batch, feed a starter - Follow a HomeKit temperature sensor - Jar labels with QR codes, story cards, iCloud sync, metric and imperial - Back up everything to one file and restore it any time - In English, German, Polish, Japanese, Spanish, Portuguese and French Crock never tells you food is safe to eat. When something looks wrong, it helps you decide, and when in doubt, it says throw it out. CROCK PRO Unlimited active ferments, cultures and your own recipes, unlimited AI photo checks, Insights charts, batch comparisons and Lock Screen countdowns. Available as a monthly or yearly subscription. Subscriptions renew automatically unless cancelled at least 24 hours before the end of the current period. Manage or cancel any time in your App Store account settings. Privacy Policy: https://237LR.github.io/app-legal/Crock/privacy.html Terms of Use (EULA): https://www.apple.com/legal/internet-services/itunes/dev/stdeula/