One hundred wild ferments.
A complete directory spanning low-intervention vinegars, lacto-ferments, koji, and long-term garums. Every formula is built on metric-first ratios and scalable percentage calculators.
Precision preservation formulas
Verify the depth of our kitchen manual. Filtered here by primary technique, each entry represents a rigorous, kitchen-tested blueprint designed for absolute consistency.
Beef Garum
Lacto Blueberry
Barley Koji
A six-month amino sauce built on roasted beef koji and precise salinity. Highly savory.
Wild lactobacillus fermentation utilizing organic fruit and exact dry-salting percentages. Sharp and bright.
Solid-state cultivation of Aspergillus oryzae on pearled barley. The foundation for modern garums.
180 Days
Fermentation
7 Days
Fermentation
48 Hours
Incubation
Smoked Vinegar
Shio Koji
Lacto Porcini
Double-fermented acetic acid formula utilizing charred oak infusion and wild yeast starters. Sharp and complex.
A quick-acting amino marinade utilizing fresh barley koji, sea salt, and filtered water.
Vacuum-sealed wild mushrooms fermented in their own juices for intense, highly concentrated umami extraction.
45 Days
Acidification
10 Days
Hydration
14 Days
Fermentation
Inside the digital pages
High-resolution step-by-step video loops and interactive metric calculators optimized for kitchen tablets. No fluff, just precise ratios.
Master wild fermentation science
Get instant digital access to over 100 metric-first formulas, interactive ratio calculators, and high-definition video loops optimized for your kitchen tablet.