# Fermento

> Fermento is a fermentation journal for iPhone and iPad. It keeps pickles, sourdough, cheese, kombucha and charcuterie on schedule with timelines, reminders, calculators and exportable logs.

Fermento is an app for iPhone and iPad. App Store name: Fermento: Fermentation Journal. Subtitle: Timers, logs & recipe scaling. App Store id 6470132496: https://apps.apple.com/app/id6470132496. This website, fermento.guide, is Fermento's official site and has a fermentation calculator. Publisher: Drobinin Limited. Support: support@fermento.guide.

## What Fermento does

- Keeps batches on schedule: unlimited batches with custom milestones, photo notes and reminders for feeds, flips, checks and cures.
- Logs pH, salt %, weight and observations, timestamped in one place.
- Culture management: starters, SCOBY hotels and kefir grains with health, feeds and lineage.
- Calculators: hydration, salt %, inoculation ratios and timing helpers, with scaling and saved methods.
- HACCP for professionals: decision-tree builder for hazards and CCPs, monitoring and verification logs with corrective actions, PDF export.
- Insights: compare batches, spot trends, review pH and temperature curves.
- Works offline; data is stored on the device.

## Pages

- [Home](https://fermento.guide/)
- [Fermentation calculator](https://fermento.guide/calculator/): salt %, brine strength, hydration, starter ratio, feeding ratio.
- [Ferments you can track](https://fermento.guide/ferments/)
- [Vegetable ferments](https://fermento.guide/ferments/vegetables/): Pickles, kimchi, sauerkraut, lacto-fermented vegetables
- [Bread and sourdough](https://fermento.guide/ferments/sourdough/): Sourdough, rye, enriched
- [Kombucha and sour drinks](https://fermento.guide/ferments/kombucha/): Kombucha, kvass, water kefir, jun
- [Cultures](https://fermento.guide/ferments/cultures/): Maintain sourdough starters and SCOBYs, then reuse them in recipes
- [Cheese making](https://fermento.guide/ferments/cheese/): Fresh and aged cheeses
- [Cultured dairy](https://fermento.guide/ferments/dairy/): Kefir, yogurt, cultured butter, fermented eggs
- [Charcuterie](https://fermento.guide/ferments/charcuterie/): Salami, prosciutto, bresaola, coppa
- [Miso and pastes](https://fermento.guide/ferments/miso/): Miso, fish sauce, fermented bean pastes
- [Koji and tempeh](https://fermento.guide/ferments/koji/): Koji cultivation, tempeh, fermented proteins
- [Alcoholic ferments](https://fermento.guide/ferments/mead-and-wine/): Wine, mead, beer, sake
- [Vinegars and shrubs](https://fermento.guide/ferments/vinegar/): Fruit vinegars, drinking vinegars, shrubs
- [Enzymatic ferments](https://fermento.guide/ferments/black-garlic/): Black garlic, fermented honey, aged foods
- [Starters and SCOBYs](https://fermento.guide/starters/)
- [HACCP for fermentation](https://fermento.guide/haccp/)
- [Questions](https://fermento.guide/faq/)
- [The story behind Fermento](https://drobinin.com/posts/designing-software-for-things-that-rot/)

## Formulas

- Salt % = salt weight / vegetable weight x 100.
- Brine strength = salt weight / (water weight + salt weight) x 100.
- Dough hydration = water weight / flour weight x 100.
- Inoculation % = starter weight / flour weight x 100.
- Feeding ratio = culture : flour : water, with the culture as 1.