Ferment vegetables at home with the salt weighed, the pH checked and a clear keep, fix or discard guide.

What you get, instantly after checkout:

• A salt calculator: for three batches by weight, with gram-to-spoon converters.
• The pH 4.6 checker: for days 5, 7 and 14.
• A 15-sign jar atlas: leave it, fix it or discard, with a jar check that counts the signs.
• Six recipes, easiest first: from carrot sticks and sauerkraut to kimchi and hot sauce.
• Six batch logs: that work out the salt and judge the pH for you.
• 29-page fillable PDF e-book: print it, or type into it on screen; the calculations work in Adobe Acrobat Reader, Chrome, Edge, Firefox and Foxit.
• Free bonus: an online edition of the same e-book for any phone, tablet or computer.

Digital product: a fillable PDF download plus online access. Nothing is shipped. One payment, no subscription. 60-day money-back guarantee. An educational and organizational tool, not medical advice.

Every safe cooking temperature, storage time and kitchen rule in one binder for the fridge door.

What you get, instantly after checkout:

• The USDA temperature chart: plus a thermometer calibration check.
• The 2-hour clock and thaw calculator: for a normal day and above 90°F.
• The fridge: a shelf map, a weekly fridge and freezer log, and a power-outage clock.
• Clean and separate: a bleach calculator and a cleaning schedule that counts itself.
• A 34-food storage table: what date labels mean, and the stricter list for higher-risk eaters.
• 31-page fillable PDF e-book: print it, or type into it on screen; the calculations work in Adobe Acrobat Reader, Chrome, Edge, Firefox and Foxit.
• Free bonus: an online edition of the same e-book for any phone, tablet or computer.

Digital product: a fillable PDF download plus online access. Nothing is shipped. One payment, no subscription. 60-day money-back guarantee. An educational and organizational tool, not medical advice.