Lab Sessions

All Recipes

Every recipe includes pH data, exact salt ratios, step-by-step video, and citations from peer-reviewed research.

Lacto-Fermented Garlic
pH 3.8–4.2
Vegetables

Lacto-Fermented Garlic

4 weeks|Beginner
Homemade Vinegar
pH 2.4–3.0
Vinegar

Homemade Vinegar

6–8 weeks|Intermediate
Ginger Bug Soda
pH 3.0–3.5
Drinks

Ginger Bug Soda

5–7 days|Beginner
Fermented Cucumbers
pH 3.2–3.6
Vegetables

Fermented Cucumbers

5–10 days|Beginner
Fermented Hot Sauce
pH 3.4–3.8
Hot Sauce

Fermented Hot Sauce

2–3 weeks|Intermediate
Red Onion Lacto-Ferment
pH 3.5–4.0
Vegetables

Red Onion Lacto-Ferment

3–5 days|Beginner
Kimchi from Scratch
pH 4.0–4.5
Vegetables

Kimchi from Scratch

5–7 days|Intermediate
Fermented Brussel Sprouts
pH 3.6–4.0
Vegetables

Fermented Brussel Sprouts

7–14 days|Beginner
Sourdough Dutch Oven
pH 3.5–4.5
Bread

Sourdough Dutch Oven

18–24 hrs|Intermediate
Water Kefir
pH 3.0–3.5
Drinks

Water Kefir

2–3 days|Beginner
Fermented Peppers
pH 3.4–3.8
Vegetables

Fermented Peppers

2–4 weeks|Beginner
Lacto-Fermented Mushrooms
pH 3.8–4.2
Vegetables

Lacto-Fermented Mushrooms

7–14 days|Intermediate
Lacto-Fermented Celery
pH 3.4–3.8
Vegetables

Lacto-Fermented Celery

5–7 days|Beginner
Fermented Bok Choy
pH 3.6–4.0
Vegetables

Fermented Bok Choy

3–5 days|Beginner
Garlic Sauerkraut
pH 3.4–3.8
Vegetables

Garlic Sauerkraut

2–4 weeks|Beginner
Black Garlic
pH 3.5–4.0
Condiment

Black Garlic

3–4 weeks|Intermediate
Garlic Confit
pH N/A
Condiment

Garlic Confit

2 hours|Beginner
Cucumber Kimchi
pH 4.0–4.5
Kimchi

Cucumber Kimchi

1–2 days|Intermediate
Fermented Honey Garlic
pH 3.5–4.0
Condiment

Fermented Honey Garlic

4 weeks|Beginner
White Kimchi
pH 4.0–4.5
Kimchi

White Kimchi

3–5 days|Intermediate
Vegan Kimchi
pH 4.0–4.5
Kimchi

Vegan Kimchi

3–5 days|Intermediate
Fermented Chipotle Hot Sauce
pH 3.4–3.8
Hot Sauce

Fermented Chipotle Hot Sauce

2–3 weeks|Intermediate
Low Sodium Sauerkraut
pH 3.4–3.8
Vegetables

Low Sodium Sauerkraut

2–3 weeks|Intermediate
Spicy Sauerkraut
pH 3.4–3.8
Vegetables

Spicy Sauerkraut

2–3 weeks|Beginner
Purple Sauerkraut
pH 3.4–3.8
Vegetables

Purple Sauerkraut

2–4 weeks|Beginner
Fermented Sriracha
pH 3.2–3.6
Hot Sauce

Fermented Sriracha

1–2 weeks|Intermediate
ACV Vinaigrette
pH 3.0–3.5
Dressing

ACV Vinaigrette

5 min|Beginner
Fermented Carrots
pH 3.4–3.8
Vegetables

Fermented Carrots

7–14 days|Beginner
Fermented Beets
pH 3.4–3.8
Vegetables

Fermented Beets

7–14 days|Beginner
Fermented Tomatoes
pH 3.5–4.0
Vegetables

Fermented Tomatoes

3–5 days|Intermediate
Fermented Lemons
pH 2.5–3.0
Fruit

Fermented Lemons

3–4 weeks|Beginner
Fermented Radishes
pH 3.4–3.8
Vegetables

Fermented Radishes

5–7 days|Beginner
Fermented Green Beans
pH 3.4–3.8
Vegetables

Fermented Green Beans

5–7 days|Beginner
Fermented Okra
pH 3.6–4.0
Vegetables

Fermented Okra

3–5 days|Beginner
Fermented Cauliflower
pH 3.6–4.0
Vegetables

Fermented Cauliflower

5–7 days|Beginner
Fermented Corn
pH 3.6–4.0
Vegetables

Fermented Corn

3–5 days|Intermediate
Fermented Broccoli
pH 3.6–4.0
Vegetables

Fermented Broccoli

5–7 days|Beginner
Fermented Asparagus
pH 3.4–3.8
Vegetables

Fermented Asparagus

3–5 days|Beginner
Fermented Zucchini
pH 3.6–4.0
Vegetables

Fermented Zucchini

3–5 days|Intermediate
Fermented Watermelon Rind
pH 3.4–3.8
Fruit

Fermented Watermelon Rind

5–7 days|Beginner
Fermented Turnips
pH 3.4–3.8
Vegetables

Fermented Turnips

7–10 days|Beginner
Fermented Kale
pH 3.6–4.0
Vegetables

Fermented Kale

5–7 days|Intermediate
Fermented Daikon
pH 3.4–3.8
Vegetables

Fermented Daikon

5–7 days|Beginner
Fermented Eggplant
pH 3.6–4.0
Vegetables

Fermented Eggplant

5–7 days|Intermediate
Fermented Fennel
pH 3.4–3.8
Vegetables

Fermented Fennel

5–7 days|Beginner
Fermented Sweet Potato
pH 3.6–4.0
Vegetables

Fermented Sweet Potato

5–7 days|Intermediate
Fermented Peas
pH 3.6–4.0
Vegetables

Fermented Peas

3–5 days|Beginner
Fermented Jicama
pH 3.4–3.8
Vegetables

Fermented Jicama

5–7 days|Beginner
Fermented Butternut Squash
pH 3.6–4.0
Vegetables

Fermented Butternut Squash

5–7 days|Intermediate
Fermented Scallions
pH 3.6–4.0
Vegetables

Fermented Scallions

2–3 days|Beginner
Fermented Chard
pH 3.6–4.0
Vegetables

Fermented Chard

5–7 days|Beginner
Fermented Leeks
pH 3.4–3.8
Vegetables

Fermented Leeks

5–7 days|Beginner
Fermented Parsnips
pH 3.4–3.8
Vegetables

Fermented Parsnips

7–10 days|Beginner