Kenny Nyhus Fadil – Wild Fermentation Author

Kenny Nyhus Fadil has been fermenting at home for several years. What started with a clumsy first jar of sauerkraut and a kitchen notebook full of brine percentages has turned into a working home pantry that produces kimchi, miso, kombucha, hot sauces, sourdough, and lacto-pickled vegetables on a rotating schedule. Every recipe on this site has been pulled out of his own jar or crock before the guide goes up.

Background

Kenny started fermenting the way most home fermentation people do — by ruining a jar of sauerkraut. His first kimchi went mushy from too little salt; the first kombucha continuous-brew tasted of vinegar because nobody told him a SCOBY does not actually need feeding the way a sourdough starter does. The journal entries from that learning curve became the first guides on Ferment Foundry.

He manages a small portfolio of niche websites focused on craftsmanship and self-sufficiency. Ferment Foundry is the project where the crock, the brine math, the kitchen, and the writing all live in the same workflow.

Specialties

• Vegetable lacto-fermentation — exact 2% salt-by-weight calculations, brine vs. dry-salt methods, and predicting end-of-active-fermentation by visual and pH cues
• Kombucha and water kefir — SCOBY care, hotel maintenance, second-fermentation pressure control, and avoiding bottle bombs
• Hot sauces and vinegars — 3% brine mash ferments, pepper-and-vinegar ratios, mother of vinegar handling, and pH targets for shelf stability
• Miso and koji — growing Aspergillus oryzae on rice, sweet white shiro, and country-style red miso aged twelve months and longer
• Sourdough and grain ferments — 100% hydration rye starter, levain timing, and reading bulk fermentation by aliquot jar
• Equipment selection — crocks, weights, fermentation airlocks, scales, pH meters, and the smallest reliable tool kit for a home kitchen

Testing Approach

Every recipe on Ferment Foundry is built from a real ferment — ingredients sourced, weighed, salted, jarred, and tasted-and-tested through to finished product before the article goes up. Tool reviews come after at least one full fermentation cycle of use. Salt-percentage and temperature comparisons are run side-by-side on identical batches so the difference between, say, a 1.5% and a 2.5% sauerkraut is documented in the photographs.

Connect

Reach out through the Ferment Foundry contact page.