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My ferment isn't bubbling on Day 2. Did I do something wrong?
Probably not — visible bubbling depends on temperature and ingredient sugar content. At 22–25°C, expect bubbles by Day 2–3 in vegetable ferments and Day 1 in kanji. Below 18°C, fermentation slows by 50%.
If it's still flat by Day 4, send us a photo on WhatsApp. We can usually diagnose from a picture.
There's white film on the surface of my ferment. Is it mould?
Almost always it's kahm yeast — a harmless surface film that forms when oxygen reaches the brine. Skim it off with a clean spoon and continue. Your ferment is fine.
True mould is fuzzy and coloured (blue/green/black/pink). If you see that, throw the batch out and message us — we'll send a free replacement.
Can children have probiotic ferments?
Yes — kanji, dahi, kefir, and kimchi (mild) are safe and healthy for children over 1 year. Start with small portions (1–2 tbsp) and work up.
Avoid: anything with raw honey for under-1-year-olds (botulism risk, unrelated to fermentation).
How long does my fermented batch last in the fridge?
Once refrigerated and the pH is below 4.0:
• Vegetable ferments (achaar, sauerkraut, kimchi): 2–6 months
• Kanji: 4–6 weeks
• Yogurt/kefir: 7–10 days
• Sourdough discard: 3 weeks
The flavour will keep developing — not a sign of spoilage.
Can I use iodised salt?
No. Iodine kills lactic acid bacteria. Use sea salt, rock salt, or any non-iodised salt. The kits ship with the right salt; if you're refilling, check the label.
Where do I find the recipe for kit X?
Every kit ships with a printed recipe card. Digital copies live at /pages/recipes. If yours is missing or unclear, message us on WhatsApp with the kit name and we'll send a PDF in 30 seconds.