About Fermented Recipes

Fermented Recipes is a small, kitchen-first team making fermentation clear, practical, and joyful. We write guides you can actually follow at home — with photos from real batches and instructions written from experience.

Why we exist

We started with one jar and a notebook. What grew from that curiosity is a collection of clear, hand-tested recipes and simple tools that help everyday cooks discover fermentation without guesswork. Our focus is to make methods understandable, repeatable, and welcoming.

How we work

Our work is simple: make, photograph, taste, and refine. We test recipes in average home kitchens, not professional labs, and we rewrite instructions until they make sense for ordinary cooks. Photos show real steps and honest results — not studio props.

We do not make medical claims. When we explain safety concepts (pH, visible spoilage, bottle pressure), we do so plainly and link to our Editorial & Safety Hub for more detail.

Who’s behind the jars — starting team

At launch we’re a focused, hands-on crew of three people who do the bulk of writing, testing, and photography. As the site grows we’ll add writers and editors, but our goal is always the same: clear, human-tested guidance.

Founder / Editor-in-Chief — leads editorial direction and approves every major guide.
Writer (Vegetables & Drinks) — authors the how-tos and short how-to articles used in home kitchens.
Photographer / Visuals (contract) — shoots process photos and hero images for each guide.

What to expect in our first weeks

We’re launching deliberately. In the coming weeks you’ll find:

Photo-illustrated beginner guides to fermented vegetables and fermented drinks.
Practical short articles on salt for jars, caring for a SCOBY, and safe bottle conditioning.
A simple Brine Calculator preview that helps you calculate salt percentages for jars (interactive version coming soon).

If you’d like updates, join our newsletter or drop a note at editorial@fermentedrecipes.com.

Meet the Team

Short previews below link to each person’s full profile and selected recipes.

[Founder Name] testing sauerkraut — **[Founder Name]**
Founder / Editor-in-Chief
Started the site from kitchen experiments; signs off on core guides and safety pages.

Ana measuring salt for kimchi — **Ana**
Writer — Vegetables & Drinks
Focuses on small-batch vegetable ferments and practical drink experiments.

Photographer shooting fermentation jars in natural light — **Visuals**
Photographer / Visual Storyteller (contract)
Shoots step-by-step images and short clips that show the real process.

(We’ll add full profiles for Ben and Priya in the next growth phase.)

How you can help

Try a recipe and share a photo. Tell us what worked and what didn’t — we read every message and often update posts based on reader tests. Email: editorial@fermentedrecipes.com.