The Ferment Pantry
Our tested picks for tools, vessels, ingredients, and books. We only recommend things we actually use. Links go to Amazon — we earn a small commission at no extra cost to you.
Fermentation Vessels
The jars, crocks, and containers that hold your ferments.
Wide-Mouth Mason Jars (32 oz, 12-pack)
~$16The workhorse of home fermentation. Use for kimchi, sauerkraut, kombucha F2, and pretty much everything else. Wide mouth makes packing and cleaning easy.
1-Gallon Glass Jar
~$12Perfect for kombucha first fermentation. The wide opening lets your SCOBY breathe, and the glass lets you watch the magic happen.
Fermentation Crock (2L)
~$40A traditional water-sealed crock for sauerkraut and larger vegetable ferments. The water seal allows gas to escape while keeping air out. Not required but a nice upgrade.
Flip-Top Glass Bottles (16 oz, 6-pack)
~$20Grolsch-style bottles for kombucha second fermentation. The swing-top seal holds carbonation beautifully. Also great for homemade ginger beer and tepache.
Fermentation Accessories
Small tools that make a big difference.
Fermentation Weights (Glass)
~$10Keep vegetables submerged below the brine — the single most important thing for preventing mold. These fit inside wide-mouth mason jars.
Airlock Lids for Mason Jars
~$14Let CO2 escape without letting air in. Not strictly necessary (a loose lid works) but eliminates the need to burp jars daily.
Kitchen Scale (Digital)
~$12Essential for sourdough (flour measurement by weight is non-negotiable) and useful for calculating salt ratios in vegetable ferments. Get one that does grams.
pH Test Strips
~$8Not required but helpful for beginners who want confirmation that their ferment is safe. Below 4.6 pH = safe from harmful bacteria.
Key Ingredients
Specialty ingredients that are hard to find at regular grocery stores.
Gochugaru (Korean Red Pepper Flakes)
~$12The backbone of kimchi. Smoky, sweet, moderately spicy. Don't substitute regular chili flakes — the flavor is completely different. Stores well in the freezer for months.
Fine Sea Salt (Non-Iodized)
~$6Iodized table salt can inhibit fermentation. Use non-iodized sea salt or kosher salt for all your ferments. This is the one ingredient that matters most.
Fish Sauce (Red Boat)
~$10Adds umami depth to kimchi. Red Boat is the gold standard — just anchovies and salt, no additives. Skip for vegan kimchi and sub soy sauce instead.
Bread Flour (King Arthur, Unbleached)
~$6Higher protein content means better gluten development in sourdough. King Arthur is a reliable choice. Make sure it's unbleached — bleached flour has fewer nutrients for your starter.
Starter Cultures
Live cultures to kickstart specific ferments.
Kombucha SCOBY with Starter Liquid
~$14A live SCOBY shipped with enough starter tea to get your first batch going. You can also grow one from a bottle of raw kombucha, but buying one saves 2–3 weeks.
Water Kefir Grains
~$15Translucent crystals that ferment sugar water into a fizzy, probiotic drink. Easier than kombucha and faster (24–48 hours vs. 7–14 days).
Milk Kefir Grains
~$15Cauliflower-like grains that turn milk into a tangy, drinkable yogurt. Feed them daily and they'll last forever — literally people pass these down through generations.
Books & Resources
Go deeper with these excellent references.
The Art of Fermentation — Sandor Ellix Katz
~$25The bible of fermentation. Comprehensive, opinionated, and beautifully written. Covers every ferment imaginable from every culture. Not a recipe book — more of a philosophy and reference guide.
Wild Fermentation — Sandor Ellix Katz
~$20Katz's earlier, more accessible book. Better for beginners who want recipes and practical guidance. Less encyclopedic, more hands-on.
The Noma Guide to Fermentation — René Redzepi & David Zilber
~$28From the team behind the world's best restaurant. Covers lacto-ferments, kombuchas, vinegars, misos, and more. Restaurant-level precision with home-friendly adaptations.
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