01
Documented manual
Cabbage
Sauerkraut
One selected 5 lb procedure, with its salt basis, temperature window, checkpoints, endpoint, and stop signs kept intact.
Dry-salted vegetable fermentation Open the manual ↗
Transformation library · 7 mapped paths
Transformation library:
browse the path, not the post archive.
Every entry connects an input to an intended output. A mapped path becomes a manual only when one complete, source-backed procedure can be kept intact.
02
Documented manual
Pickling cucumbers
Fermented dill pickles
A capacity-based NCHFP procedure that keeps cucumber size, salt, 5% vinegar, water, temperature, and storage in context.
Tested brined pickle procedure Open the manual ↗
03
Procedure in research
Napa cabbage
Kimchi
The pathway is mapped, but this release does not yet have one source-backed canonical procedure to publish.
Seasoned vegetable fermentation Why this is not a manual yet ↗
04
Procedure in research
Peppers
Fermented peppers
A discovery entry only. A generic brine formula would hide the procedure-specific evidence this manual still needs.
Brined vegetable fermentation See the coverage rule ↗
05
Procedure in research
Peppers
Fermented hot sauce
Mapped separately from fermented peppers so the later blending, acidification, and storage decisions are not blurred together.
Ferment, then finish See the coverage rule ↗
06
Procedure in research
Garlic
Fermented garlic
Listed for discovery, without borrowing a wet-brine formula from a different vegetable or container setup.
Brined vegetable fermentation See the coverage rule ↗
07
Procedure in research
Carrots
Fermented carrots
The transformation belongs in the map; the instructions stay withheld until one suitable tested procedure is selected.
Brined vegetable fermentation See the coverage rule ↗
Can’t find your ferment?
An absent manual is a visible research state.
We will map more pathways, but we will not quietly turn a generic ratio or an adjacent recipe into a standard procedure.
How coverage decisions work