SIMPLE. VERSATILE. DURABLE.

In true simple living fashion, we try to only buy things that we really need. And when we buy these things, we like them to work and work well!  This is true when shopping for all aspects of our life, but is especially important in the kitchen where we spend a significant amount of time and energy.

Their is truly an unlimited amount of kitchen products out there for making traditional and artisanal method foods, like fermented foods, as well as for everyday cooking and baking. With limited storage space and a minimalistic mentality, we are very picky about what gets shelf space in our home and look for products that are simple, versatile and durable.

Not only do these priorities allow us to spend less time in the kitchen, but they help us save more money by having to be fewer items with less frequency! Many or our favorite pieces can be effectively used to make a variety of items in addition to being easy to use and long lasting and we wouldn’t have it any other way.

ARTISANAL FOOD-MAKING AT ITS FINEST

Our “Ultimate Home Fermentation Product Guide” is a curated collection of products that we have personally had success with on our simple living journey for both fermenting and as well as other artisanal food preparation methods. We are so confident in these items and their ability to improve your kitchen experience that we are even willing to recommend them!

This is a living list that we regularly update so check back regularly to learn about our newest favorites. Have a product that you love and think we would too? Shoot us a message and let us know!

It is important to note that some of the links on this page are affiliate links, which means that we will receive a small commission (at absolutely no cost to you!) from the sellers when you make a purchase. As we mentioned before, we stand behind everything we recommend and greatly appreciate you using these links as they help strengthen our relationships with the companies whose products we are endorsing.

When it comes to fermenting crocks, we love our Sauerkrock™ in both the 5L “Original” and 2L “City” sizes. It is a high quality crock that utilizes dark fermentation and full coverage weights to keep foods submerged in the brine and shielded from UV rays that are harmful to the lacto-fermentation process.

Most fermentation recipes require several small bowls (1 or 2-quart) to mix brines, spices and vegetables separately and one very large bowl (4 or 5-quart) to combine all the ingredients together. Stainless steel and glass are non-absorbent, non-corrosive materials that will not leech or impart any undesirable flavors into your recipes. We use this Pyrex set and this Cuisinart set interchangeably. Both come with lids so you will get a lot of general use out of them as well!

Wide mouth mason jars make for the easiest transition of, and best storage solution for, fermented foods. We recommend either the quart size like these ones or half gallon size like these ones. Most recipes produce anywhere from a half to a full gallon of fermented goodness so you will want to buy a set that includes multiple jars to accommodate all of your finished product. We also prefer plastic lids like these ones as they are easier to twist and not prone to rust.

Amber glass is the ideal material for storing fermented foods and beverages and bottles like theses ones are perfect for bottling Kombucha. Amber glass is specifically designed to block out damaging UV rays which why it is so popular for beer and medicine storage. The ceramic swing-top cap is also safer than its plastic peers and allows you to control the pressure that builds up during the carbonating second Kombucha ferment.

Fermented Vegetables is the perfect book for those just starting out with the Sauerkrock. It has easy-to-follow recipes for classic fermented like sauerkraut, kimchi, and pickles. It also has an adventurous side, with creative recipes for chutneys, relishes, and pastes. We especially love the wide variety of vegetables and herbs this book makes use of which is great for cleaning out the refrigerator and cupboards.

Essentially the bible of the all things fermentation, The Art of Fermentation by Sandor Katz caters to those interested in a deep understanding of best practice at-home fermentation techniques as well as large scale production.

Another Sandor Katz classic! Wild Fermentation is the first fermentation book written by Sandor Katz. Wild Fermentation is perfect for those looking for a more casual and straightforward approach to home-fermenting. There’s no going wrong with Sandor Katz as your guide!

The Big Book of Kombucha is such a fun book that helps you to experiment with hundreds of creative kombucha recipes with illustrated step-by-step instructions. This book also does a great job explaining the health benefits of Kombucha as well as its history.

You can tell that a lot of love went into this book by lifelong baker Sarah Owens. Sourdough manages to pack in over 100 recipes, countless beautiful and inspiring photographs, and a peek into the personal journey of the author to heal her ailing gut with fermented foods. It was also awarded a James Beard Award in 2016, if you needed another reason to buy it!

Standard table salts and kosher salts are not recommended for fermented foods recipes. The are often refined and contain anti-caking agents that can inhibit the growth of beneficial probiotics like the lactobacillus bacteria. We use either Real Salt Sea Salt or Sherpa Pink Himalayan Salt because they contain no artificial ingredients and are unstripped of naturally occurring minerals which adds to the quality and flavor of your fermented foods recipe.

If purchasing a SCOBY to start brewing Kombucha, it is important to get one from a reputable seller. The SCOBY is a living thing and you will be ingesting what it comes into contact with so you want to be confident in its quality. We have had great success with this one packaged with starter tea from Kombucha Kamp and trust their brand to deliver a safe product.