🥒 EASIER THAN YOU THINK

Fermentation Isn't Fancy.
It's Salt + Time.

$3 cabbage → $12 kimchi. Mason jar → probiotic goldmine. Start today.

Level 1: Sauerkraut (Can't Mess This Up)

1.Chop cabbage. Any knife.
2.Add 2% salt (1 tbsp per pound). Massage 5 min.
3.Stuff in jar. Push down. Liquid should cover cabbage.
4.Cover loosely. Room temp. 3-10 days. Taste daily.
5.Done when tangy. Fridge it.
🥬
Kimchi
Level 2 • Spicy • 5 days
🍞
Sourdough
Level 3 • Starter • 7 days
🍺
Kombucha
Level 4 • SCOBY • 10 days