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Fermenting Formulas CHEAT SHEET
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Want to create your own safe-to-eat and delicious fermented salsas, chutneys, pickles or krauts? Need to know how long to ferment, how much salt to add, and how to store your ferments?
This cheat sheet will give you formulas for all types of ferments (even fruit preserves, pickled meats, and condiments) - so you can "create your own" ferments with confidence.
This fermenting cheat sheet is a gift from me to you! I'm Wardee, the lead teacher of TraditionalCookingSchool.com and the author of "The Complete Idiot's Guide to Fermenting Foods". Your email address is safe with me. :)
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.
"I strictly follow Wardee's recipes and methods, and my ferments come out fantastic!"
- Jerri from Homesteader Supply