Wild sodas & sweet ferments.

Tepache, ginger bug, kvass, water kefir, natural sodas.

Guides 1 in print

Last update Aug 12

Difficulty Beginner

The featured guide

N° 01

How to make a ginger bug

A wild-yeast starter culture from fresh ginger and sugar. Base for natural sodas. Covers feeding schedule, daily care, and what an active bug looks and smells like.

Read the guide → · Updated Aug 12

All wild sodas & sweet ferments guides

1 guide · grouped by what you came for

Start here

01.

How to make a ginger bug

A wild-yeast starter culture from fresh ginger and sugar. Base for natural sodas. Covers feeding schedule, daily care, and what an active bug looks and smells like.

Aug 12, 2026 →

Fundamentals that apply here

Shared technique · lives in fundamentals

01.

Kahm yeast vs mold: how to tell the difference

A decision tree for the white or fuzzy growth on your ferment. Identify whether it is harmless kahm yeast or true mold, and decide whether to skim or discard.

Aug 12, 2026 →

The other 7 families

All topics →

N° 01

Kombucha & SCOBY

Brewing, second fermentation, SCOBY care, flavoring.

N° 02

Vegetable ferments

Sauerkraut, kimchi, lacto-pickles, fermented vegetables.

N° 03

Hot sauce

Fermented peppers, mashes, aging, bottling.

N° 05

Honey ferments

Garlic in honey, fermented honey condiments, mead-adjacent technique.

N° 06

Dairy ferments

Kefir, yogurt, viili, crème fraîche.

N° 07

Vinegars

Cider and wine vinegar, mothers, acetic conversion, infusing.

N° 08

Fundamentals

Salt percentage, temperature, vessels, safety, troubleshooting.