Tabchilli

15 years old is trying ferments for the first time. How old were you when you tried ferments for the first time?

POV: you’re making memories your kids will actually remember.

Not another screen.
Not another toy.

Real food. Real skills. Real time together.

Join us for Little Fermenters - a hands-on parent + child workshop where you’ll make kimchi, sauerkraut & fermented pickles together at Tabchilli HQ.

Comment LITTLE to join.

Most fermentation failures are not random.
They usually happen because of a few beginner mistakes.

One of the biggest ones?
Not using enough salt.
People think salt is just for taste, but in fermentation it controls microbial activity, texture, and safety. Too little salt often leads to soft vegetables, unstable fermentation, and spoilage.

Another common mistake is leaving vegetables exposed to air.
Fermentation works best in an anaerobic environment. If cabbage, cucumbers, or other vegetables sit above the brine, the risk of mold and contamination increases significantly.

And then there’s temperature.
Too hot, and fermentation becomes overly aggressive, sour, and unstable. Too cold, and bacterial activity slows down too much.
Fermentation is alive - which means small environmental changes create completely different results.

The good news?
Once you understand the fundamentals, fermentation becomes much more predictable.

Comment “GUT” if you want to learn real fermentation at our workshops.