Crunchy pickles, every jar.

A 64-page handbook for fermenting and quick-pickling at home, from the first cucumber to the last spoon of brine.

€19launch price

Instant download. Printable. Metric and imperial.

What's inside

  1. Salt, water, timeHow lacto-fermentation works, in plain words
    p. 4
  2. Choosing cucumbersVarieties, size, and why fresh matters
    p. 12
  3. The crunch chapterTannins, cold water, and trimming the blossom end
    p. 20
  4. Twelve core recipesClassic dill, garlic half-sours, spicy spears, and more
    p. 28
  5. Quick picklesVinegar jars ready in a day
    p. 46
  6. When things go wrongKahm yeast, soft pickles, cloudy brine, and fixes
    p. 54

Try the brine math

The book's recipes are built on salt percentage by weight. Set your water and strength to see how much salt goes in.

35 gof non-iodized salt

Good all-rounder for whole cucumbers.

From readers' kitchens

My first batch that actually stayed crunchy. The chapter on tannins was the missing piece.Marta, Brno
Short, clear, and the troubleshooting pages saved a jar I was about to throw out.Tom, Leeds
I printed it and keep it in a sheet protector next to the crock.Anja, Graz

Questions

Do I need special equipment?

A clean glass jar, a kitchen scale, and something to keep the vegetables under the brine. The book covers cheap substitutes for fermentation weights.

Is it only cucumbers?

Cucumbers lead, but the core method also works for carrots, green beans, cauliflower, and peppers. Each has a short adaptation note.

How do I get the file?

You get a download link right after checkout, plus a copy by email. The PDF works on any phone, tablet, or computer.

What if it's not for me?

Write within 30 days and you get a full refund, no questions asked.

Start your first jar this weekend.

64 pages. 12 recipes. One PDF, yours to keep.