We love helping people figure out their ferments. This helps people gain confidence and usually not throw out something they weren’t sure about. We are experiencing a record amount of questions. We are not posting them at this point, we don’t have time and many are the same type of things that we have already posted. Our website is non-profit. We don’t have affiliate links or advertising.
As is the world our income has stopped and our work has increased. If you have been helped by us or want to help in the smallest way to keep fermentation success growing across the world we’ve added a donate button to pay it forward.
Thank you! and keep on fermenting y’all!
Kirsten and Christopher
Another way to get help
Since this article was written we have launched a fermentation school, which now has more ferment-related courses than any site on the Internet and growing! Our vision is a place where you can go to learn how to ferment anything, from the world’s best fermentation authors and educators. We also envision students and teachers as a supportive community, helping and encouraging each other. To that end we launched a free forum inside of the school, where any student can post a question. Its been very popular and its where we have shifted our efforts to answer troubleshooting questions.
Is this a Pay Wall kind of thing?
No. We set up the fermentation school so that anyone could subscribe to the school to view free preview lessons from dozens of courses without committing to payment. The same goes for the community forum. Just like the one here on FermentWorks its free to access and designed to help.
What should I do next?
Head over to the fermentation school and sign up. Its free and there are now nearly two dozen classes and growing as we welcome new women who know their stuff and want to share it with you. World class bakers, cheesemakers, best-selling vegetarian and vegan cookbook authors, women who have built successful fermentation companies, the list grows. Join us.