Cellar Feed
What it looks like: your batches and those you follow
- A hatcho miso bottled after three years2h
- A question about a green bloom on koji5h
- New batch: beet kvass9h
- A doenjang recipe given to the community1d
22
Ferment families
v3.0 · LIVE
Life
Life
inside your
jars.
Follow every jar day by day: what to do today, what to check, how long is left. 22 ferment families, 35 microbes, a community of fermenters.
// 01 · THE FERMENTATION ATLAS
22 families. One single app.
Beer, wine, miso, kimchi, koji, charcuterie, garum, kombucha, cheese, bread, tempeh, natto, kefir, vinegar, mead, sake, mirin, shoyu, shio koji, koji vegetables, koji-cured meat, sourdough. Tap a jar to see its guided path: parameters, microorganisms, calculations, reminders.
22
jars shown
35 microbes in the pokédex
52 problems with their fix
35 lab techniques
8 languages
// 02 · HISTORY
Ten ferments with a long past.
From Sumerian beer to Caucasian kefir: how the ferments we still make today came to be. The blog tells the story of each one, with the legend and the evidence (in Italian for now).
10stories · since 7000 BC
// 03 · THE BRIGADE
A living brigade of fermenters.
The Brigade is your cellar’s shared kitchen: clear roles (Owner, Chef, Sous, Commis, Trainee), shift-handover notes, assignable tasks, an exportable HACCP log. Outside the restaurant it becomes a swap: starters, SCOBYs and koji offered by people nearby, help with the photo of a suspect batch, the map of fermenters. No social slop: just fermentation, clear roles, knowledge in motion.
- 5 roles
- Notes for shift handover
- Tasks you can assign
- HACCP log + PDF export
Starter Exchange
Offer or ask for starters, SCOBYs, kefir grains, koji. Among people nearby.
km 0 swaps between neighbors
Help & Diagnosis
The photo of a suspect batch: the community helps you work out what it is.
52 problems already explained on the blog
World Map
The map of fermenters and of the starters on offer, country by country.
8 languages
// 04 · THE BLOG
Understand what is going on in the jar.
The texts of the app’s Library, free to read: problems and fixes, step-by-step techniques, microbes, the history and the flavors of fermented foods. In Italian for now.
Open the blog170+articles · 8 sections
When something goes wrong
52 problems
How to recognize it, why it happens, what to do, when to throw it out.
Lab techniques
35 techniques
Weighing salt, measuring pH, sanitizing, keeping a culture.
The microbes
33 profiles
Who they are, the temperature and pH they work at, what they make.
History
10 ferments
From Sumerian beer to Caucasian kefir.
The vocabulary of flavor
8 families of aromas
Words for what you sense, with the molecules behind them.
The why behind the basics
12 short answers
Why acid preserves, why 2% salt, why crust tastes so good.
// 05 · MICROBE POKÉDEX
35 living creatures in the palm of your hand.
Each microbe is a mascot drawn from its taxonomy, shape and role. In the app you find its friends and rivals, the temperature and pH it works at, the ferments it lives in. The blog has a profile for each one.
35species · 4 rarities
Common
Uncommon
Rare
Legendary
// 06 · CONTACT & COLLABORATION
Write to us. We read everything.
Research, artisan producers, publishers, keepers of a tradition. A real email, no forms: a person answers.
// 07 · GET THE APP
Your whole cellar, in your pocket.
The log of your batches, the reminders, the microbe pokédex, the community and the library. Free.
iPhone and Android · free · in eight languages
Follow us on@fermentation_lab.app