Fermento
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Fermento Ferments Veggies

Vegetable ferments

Pickles, kimchi, sauerkraut, lacto-fermented vegetables. Fermento keeps each batch on schedule and logs salt percentage, pH, temperature and weight.

Salt Percentage 2.50% Salt percentage relative to vegetable weight
  • 2-3% for most vegetables
  • 3-5% for kimchi
  • 1.5-2% for delicate greens
Fermento saves the number with your batch. Download Fermento on the App Store

Calculators on this page

Salt %
Brine strength
Weight after loss
A kimchi batch partway through: the next step is to check for kahm yeast, with pH, temperature and weight readings, a journal entry and a safety alert

Every batch

A timeline, reminders and a log

Set custom milestones and get reminders for feeds, flips, checks and cures. pH, salt %, weight, photos and observations are timestamped in one place.

Food Safety for a sauerkraut: 'pH still high' needs attention, the temperature is ideal, with HACCP plan setup and exports below

Other ferments

Bread and sourdoughSourdough, rye, enriched Kombucha and sour drinksKombucha, kvass, water kefir, jun CulturesMaintain sourdough starters and SCOBYs, then reuse them in recipes
Cheese makingFresh and aged cheeses Cultured dairyKefir, yogurt, cultured butter, fermented eggs CharcuterieSalami, prosciutto, bresaola, coppa

All ferments

Keep every ferment on schedule

Fermento is on the App Store, for iPhone and iPad.

Download Fermento on the App Store