Section
Fermenting
Sauerkraut, pickles, kimchi, hot sauce, and more. Salt ratios, temperatures, and troubleshooting.
How to Make Fermented Hot Sauce: Mash and Brine Methods
How to make fermented hot sauce two ways, pepper mash or brine, with extension salt ratios, timing, when to add vinegar, and why it belongs in the fridge.
Nov 2026 Read entry
Fermentation Salt Ratio: 2%, 3%, and 5% Brine by Weight
Fermentation salt ratio charts in grams: dry salt for kraut, 2%, 3%, and 5% brine per quart and liter, and the tested extension numbers behind them.
Oct 2026 Read entry
How to Make Kimchi at Home (Napa Cabbage, Start to Finish)
How to make kimchi at home with napa cabbage: extension-tested salting steps, the seasoning paste, counter vs fridge timing, pH targets, and safe storage.
Oct 2026 Read entry
How to Make Sauerkraut in a Mason Jar: Small Batch Guide
How to make sauerkraut in a mason jar with just cabbage and salt: a weight-based salt table by jar size, the right temperature, timelines, and fixes.
Sep 2026 Read entry