Fermented foods at home

Fermented foods such as kefir, kombucha, sauerkraut and yoghurt have been made at home for generations. This page explains how each is made, the equipment involved, and the food safety basics.

This is a free, non-commercial reference page. It is general information only, not professional, legal, financial, tax or medical advice, and it does not rank or recommend any business. Listing in the directory is not an endorsement. Check current details with the official websites linked below.

The guide

The main things to understand.

Milk kefir

Milk kefir grains are added to milk and left at room temperature, usually for about a day, then strained out and reused. The grains need regular feeding with fresh milk to stay active.

Water kefir

Water kefir grains ferment sugar water, often flavoured afterwards with fruit. They are a separate culture from milk kefir grains.

Kombucha

Kombucha is sweetened tea fermented with a SCOBY, a culture of bacteria and yeast. A portion of the previous batch is kept to start the next.

Sauerkraut and kimchi

Cabbage and other vegetables are salted and packed so they sit under their own brine, then left to ferment. Keeping vegetables submerged is the key to a good ferment.

Yoghurt

Milk is heated, cooled and inoculated with a starter culture, then kept warm until set.

Food safety

Use clean equipment, follow tested recipes, keep vegetables below the brine, and discard anything with fuzzy mould, an off smell or unusual colour. Food safety authorities publish general guidance on safe home food preparation.

Official sources

Where to check the details.

Disclosure. The publisher of this page is related to Mega Health, which sells fermenting cultures and kits.

Inclusion in this directory is not an endorsement. Links are to official websites as published at the time of checking.

Before you decide

Questions worth asking.

Which culture do I need?

Milk kefir, water kefir and kombucha cultures are different.

Is my equipment clean and suitable?

Glass jars and food-grade containers are usual.

How warm is my kitchen?

Temperature changes how fast ferments work.

When should I throw a batch out?

Fuzzy mould, off smells or unusual colours mean discard.

About this page

This page is a plain reference on making fermented foods at home. It makes no health claims about any food. Suppliers wanting a correction can use the contact link below.