Safe, Crunchy, Gut-Friendly Ferments—Repeatable in Pint-Size Batches With Exact Salt %s and Photo Cues! ✅ Do you worry about mold, mushy pickles, or “is this safe?” because most recipes skip exact salt percentages and clear photo cues? ✅ Have you wasted produce (and money) on jars you couldn’t repeat—and wish you had step-by-step, small-batch guidance that guarantees consistency? If you’re guessing, you’re gambling . Vague recipes (“a pinch of salt”) lead to mold scares, mushy pickles, and tossed jars —plus wasted produce and money. And that nagging thought—“ Is this safe to eat? ”—keeps you from starting (or from sharing with family). You’re not alone—and you’re right to be cautious . Safety matters. But you don’t need luck; you need a clear, repeatable system that removes the guesswork and the fear. Home Fermenting Made Simple is that system. Why This Guide Is For You: ✅ Exact Salt-% System : Hit the safe zone every time with gram-based salt tables and quick conversions—no guessing, no ruined jars. ✅ Photo Cues + “Ready/Not Ready” Checks : Side-by-side visual stages and tick-box checklists so you know when to stop—and avoid mush or underfermenting. ✅ Small-Batch, Low-Risk Method : 1-jar recipes and a minimalist toolkit let you learn fast, stay safe, and stop wasting produce and money. ✅ Troubleshooting Atlas (Problem→Cause→Fix) : Calm the panic with instant diagnoses for mold look-alikes, soft textures, stalled ferments—and clear “when to toss” rules. ✅ 7–30 Day Starter Plan : A weekly roadmap that stocks your fridge fast—onions, carrots, kraut, pickles, kimchi—so you see wins in days, not months. ✅ Waste-Smart Planner & Labels : Use up CSA/garden overflow, track salt %, dates, and notes with printable jar labels for repeatable, consistent results. Imagine a fridge of living, gut-friendly staples you made yourself —crisp pickles, bright kimchi, silky yogurt—**all safe, repeatable, and ready for every meal. No fear. No waste . Just clear steps, exact salt %s , and flavors your family asks for again. Ready to become the confident fermenter you planned to be? Start today—open the book, prep one jar, and make your first successful ferment tonight.