Welcome to Good and Spoiled—where good bacteria transform humble ingredients into extraordinary delights!

We’re talking cabbage into sauerkraut, milk into yogurt, cucumbers into New York Style-pickles.

Are you vegan? How about some fermented cashew cheese?

Like soda? Why not produce your own fizzy beverages that are actually good for you?

Kimchi, anyone?

The goal of Good and Spoiled is to help make fermenting, culturing, curing, drying and other methods more accessible to home cooks. That means small batches. And simplified methods, whenever possible.

I started making naturally-fermented pickles when I was a high school student in rural Pennsylvania, and my interest in all types of traditional preservation methods grew from there. I like to share my knowledge and learn from others, which is why I started Good and Spoiled.

Thanks for visiting, and I hope you stick around!