Fresh Crunch.
Real Tang.
Sauerkraut, Made by You.

Steady, recipe-appropriate temperature → supports your desired microbes → more predictable fermentation.

Give your fermentation culture the conditions its recipe calls for. Suitable, consistent temperatures support more predictable activity, timing, flavor and texture across your home fermentation projects.

A dedicated environment makes the routine easier to repeat. Combine temperature control with a reliable recipe, suitable ingredients and clean preparation for a well-managed ferment.

Temperature swings outside the suitable range → stressed or uneven culture activity → less predictable fermentation and opportunities for unwanted microbes.

A chilly night, afternoon sun or a warm appliance nearby can change the conditions around your batch. Unsuitable temperatures can slow your desired culture or change its activity, making the result less predictable and potentially increasing contamination risk.

Take one source of guesswork out of the process. FermentPro helps maintain your selected chamber temperature. Correct preparation, hygiene and recipe checks still matter; temperature alone cannot guarantee food safety.

You know that bright, tangy crunch that makes a sandwich or simple dinner taste complete. Now imagine reaching for a jar you made yourself.

Homemade sauerkraut starts with everyday ingredients and becomes something worth keeping in your kitchen. You choose the cabbage, follow a trusted recipe, and build a batch around the flavors you enjoy.

Turn a food you already love into a satisfying home-kitchen habit.

Know what goes in. Start with fresh cabbage and the measured salt your tested recipe requires. Choose suitable seasonings without relying on a brand’s finished recipe.

Make more from everyday produce. A head of cabbage can become a batch of tangy sides and toppings, giving an ordinary grocery staple a new role at your table.

Make it part of real meals. Add crunch and acidity to sandwiches, grain bowls, potatoes and more. A little homemade kraut brings character to an everyday plate.

A spoonful beside lunch. A generous topping on a sandwich. A bright contrast to a warm potato bowl. Keep sauerkraut ready, and familiar meals become more interesting.

Making your own also gives you a reason to cook with the cabbage you bring home. Plan a batch, reuse your vessel and enjoy the reward when it is ready.

You do not need to reinvent dinner. Start with one jar that makes the food you already cook taste better.

A warm afternoon, a cold night or the change of seasons can make the same countertop feel very different. Temperature influences how fermentation progresses and the texture and flavor of the finished batch.

When you want a more repeatable routine, constantly finding the right spot for a jar becomes one more thing to manage.

Give your vegetables a dedicated place, with temperature control chosen for your recipe.

You prepare the cabbage. FermentPro manages the temperature you select. Heating and cooling give you more control over the environment around your fermentation vessel.

The 50–115°F (10–45°C) operating range accommodates a variety of fermentation projects. Select the conditions specified by a reliable sauerkraut recipe.

With a 12.8 L chamber, there is room for suitable vessels that fit inside. Ferment in your vessel, keep the workspace organized and make your next batch easier to plan.

Start any time. Set your fermentation time. When the cycle ends, FermentPro automatically switches to cooling, helping slow continued fermentation without a manual temperature change.

Less clock-watching. More freedom. Plan your batch around your day, with an automatic cooling step already built into the routine.

Give your cabbage the fermentation time your recipe calls for. Automatic cooling helps slow continued fermentation after the timed cycle, so the transition does not depend on you standing beside the machine.

Post-ferment cooling helps slow fermentation; follow your recipe for completion checks and timely refrigerator storage.

Prepare. Use fresh cabbage, clean equipment and a tested sauerkraut recipe. Measure the salt and ingredients as directed.

Pack. Use a suitable fermentation vessel, keep cabbage submerged under brine and manage gas release according to your recipe and vessel instructions.

Ferment. Place the vessel inside FermentPro and select your recipe’s temperature and timing. Monitor the batch as directed; the machine controls temperature, not salt, acidity or food safety.

Enjoy. When fermentation is complete, follow the recipe’s refrigeration and storage guidance. Your homemade jar is ready to bring new flavor to the table.

The sandwich upgrade. Add tang and crunch to a favorite sandwich or wrap.

The bowl finish. Spoon it beside grains, beans, vegetables or potatoes for a bright contrast.

The simple side. Serve a small portion alongside a savory meal, letting its distinctive flavor do the work.

The next batch. Once you know the basics, explore tested variations with caraway, red cabbage or other suitable additions.

FermentPro doesn’t change fermentation. It gives fermentation the environment it needs.

I’m Dr. Wanping Hu, a medical oncologist of more than 20 years, a PhD-trained microbiologist and immunologist, and a mother of three.

For much of my career, my world was medicine. But my journey into fermentation became deeply personal at home, while exploring food and fermentation for my family.

As I began making yogurt, kombucha, natto, tempeh and fermented vegetables, I kept encountering one practical problem: different ferments needed different environments.

I couldn’t find one appliance designed to create the different controlled environments these foods needed. So I created FermentPro®.

My hope is bigger than creating another kitchen appliance. I want to help bring fermentation back to the home kitchen—so making fresh, fermented foods can once again become part of everyday family life.

Dr. Wanping Hu, MD, PhD
Founder & Inventor, FermentPro®