About Fermentationist
A place to understand fermented foods, choose a first project and keep learning.
How we write
Our new articles explain ingredients, cultures and methods in plain language. We link to the sources behind factual statements, favouring university extension services, public-health organisations and primary research. We distinguish an overview from a complete recipe.
New writing and the archive
Articles marked “New” or “Updated” are written for this edition of Fermentationist. Historical articles keep their original addresses and carry a clear archive notice. They are being revised in stages. The former certification programme and its offers are closed.
Links and illustrations
The new articles contain no affiliate links or paid product placements. Old commercial links have been disabled in the recovered HTML. Food illustrations were supplied by the owner or created for this edition with AI image generation. They explain a subject; they cannot identify whether a batch is safe.
Your notebook
My notes is optional. Notes are stored in this browser only when you press Save. They do not sync between devices. Export a copy if you want to keep one outside the browser. Unsaved drafts are lost on reload or when you leave the page.
Design credits
The site continues the Prism design selected for Fermentationist, with Outfit and Public Sans. Outfit licence, Public Sans licence, and the earlier AstroWind MIT notice are retained.
Earlier reading demonstrations
The former reading exercises are retained only so existing notebook references can still open. They are not recipes and are not part of the article library.
Sources
- University of Georgia: Homemade kombucha
- BCCDC: Kombucha and jun guidance
- TTB: Kombucha requirements
- NIH Office of Dietary Supplements: Probiotics
- NCCIH: Probiotics, usefulness and safety
- NCHFP: General information on pickling
- NCHFP: Containers, covers and weights
- NCHFP: Sauerkraut recipe
- University of Illinois Extension: Making yogurt at home
- University of Minnesota Extension: Building community with sourdough
- University of Minnesota Extension: Is flour a food safety concern?
- NC State Extension: Vinegar making
- BCCDC: Fermented foods
- BCCDC: Koji and miso guidance
- BCCDC: Tempeh guidance
- Ísey Skyr: Our skyr
- Icelandic Provisions: What is skyr?
- Sacco System: Skyr culture information
- Tetra Pak: Fermented milk products
- University of Guelph: Cultured dairy products and cheese
- Washington State University Extension: Yogurt made simple
- FAO/WHO Codex: Standard for fermented milks
- University of Guelph: Cheese families
- University of Guelph: Basic steps of cheesemaking
- University of Guelph: Cheese ripening and packaging
- Tetra Pak Dairy Processing Handbook: Cheese
- Slovyanochka: Ryazhenka made from baked milk
- Original research: Production of Ryazhenka, a fermented baked milk
Sources checked 11 September 2026.