Craft Ferments

Fermented probiotic drinks have become one of the most popular entry points into home fermentation — and for good reason.

Apple cider vinegar gummies combine two fermentation outputs into a practical daily-use product — the apple cider vinegar provides the acetic acid and mother of vinegar that give the gummies their characteristic tang, and the gelling agent turns a li

Herbal fermented tonics occupy the space between kombucha, kvass, and traditional medicinal ferments — beverages that prioritize botanical complexity and functional ingredients alongside the acidity and carbonation of fermentation.

Kimchi is one of the most nuanced lacto-fermented vegetable preparations — a Korean staple with a flavor profile that changes dramatically from fresh to peak fermentation to aged.

Fermented mustard is one of those fermentation projects that surprises people — mustard seeds ferment beautifully, producing a condiment with more complexity than anything you’d find commercially.

Jun tea is kombucha’s elegant sibling — fermented with a specific culture that thrives on green tea and raw honey rather than the black tea and white sugar that standard kombucha uses.

Kvass is Russia and Ukraine’s everyday fermented grain drink — made from stale rye bread, briefly fermented with yeast, and consumed fresh as a daily staple.

Fermented garlic in honey — sometimes called honey garlic or garlic honey — is one of the simplest and most rewarding fermentation projects you can make.

Kombucha made with herbal tea is a natural extension of the standard black or green tea base — the SCOBY ferments the same way, but the flavor profile of the finished kombucha reflects the character of whatever tea or herb …

Most kombucha problems fall into one of three categories: actual contamination (mold, which requires discarding the batch), fermentation issues (too sour, not sour enough, flat second fermentation), or SCOBY appearance concerns that look alarming but