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Confidently create your own safe-to-eat and delicious fermented salsas, chutneys, pickles or krauts!
This cheat sheet tells you how long to ferment, how much salt to use, how to store your ferments... plus gives you formulas for all types of ferments ...even fruit preserves, pickled meats, and condiments!
Want to make up your own salsa with your garden's green tomatoes? How about a kraut with root vegetables, cabbage and onions? Want to pickle some fish with peppercorns? This cheat sheet is for you.
Hi, I’m Wardee from Traditional Cooking School. I’ve been fermenting for years. In fact, I'm the author of "The Complete Idiot’s Guide to Fermenting Foods", Penguin 2012.
I grew up around cultured foods from the Middle East, like cheese and olives. That’s probably why these are my favorite foods even today.
Through my work online, I’ve been blessed to help thousands of people make (and love) fermented foods at home, safely and easily. I’m honored you’re here so I can help you, too.
-Wardee Harmon
TraditionalCookingSchool.com
"I strictly follow Wardee's recipes and methods, and my ferments come out fantastic!" -Jerri from Homesteader Supply