Free Fermentation Starter Checklist

The Fermentation Starter Checklist

Before You Begin

• You have a clean wide-mouth glass jar (Kilner, mason-style, or similar)
• You have proper sea salt (not iodised table salt)
• You have a way to keep vegetables submerged (glass weight, clean stone, or small jar)
• You understand the basic salt ratio (roughly 2% by weight for most veg)
• You have chosen your first recipe (sauerkraut is the classic starting point)

Kitchen Setup

• You have a stable, room-temperature spot (15–22°C) out of direct sunlight
• You have a plate or tray to catch any overflow
• You know how to “burp” the jar or have an airlock lid
• You have a permanent marker to label the start date

Safety Basics

• You know the difference between kahm yeast (white, flat, harmless) and mould (fuzzy, coloured, dangerous)
• You understand that if it smells like rotting meat, it goes in the bin
• You know fermented veg is not the same as canned veg — refrigeration stops fermentation; room temperature continues it
• You have read the safety guide on avoiding spoilage