BrineLab: The Free Starter Guide to Real Fermentation

🥒 Ferment Like David — The Free Starter Kit That Started It All
No Vinegar. No Mold. Just Real Crunch.

By David Levitsky | Creator of BrineLab | 10M+ Views & Counting

👋 Why You’re Here

Let me guess — you’ve tried quick pickles that taste like sour water...
You’ve googled “fermentation” only to land in Reddit rabbit holes and moldy disasters…

Now you’re ready for a real method.
No vinegar shortcuts. No guessing. No soggy mess.

You found BrineLab — and this is your first step.

🔥 What You’re Getting

This guide built my brand. It’s the system that launched 10M+ views and a global wave of home fermenters — all from one simple shift:

Stop faking it with vinegar.
Start fermenting the real way — bold, raw, and alive.

👨‍🍳 This Is For You If:

• You want flavor with function (not dead jars full of sugar)
• You’ve ruined a batch (or three) and want something that actually works
• You don’t want to babysit your jar or Google halfway through
• You just want a simple, bold, first win

✨ Inside the Starter Kit:

✅ Exact salt-to-water ratios that never fail
✅ My fermented red onion recipe (crunchy, tangy, addictive)
✅ The actual tools I use — linked + budget-friendly
✅ A 5-step safety checklist so you never mold or mush
✅ My top 3 beginner mistakes to avoid like the plague
✅ And a link to my full 2-Step Method + 33 flavor templates

💥 Why It Works (and Why It Slaps)

You’re not just learning a recipe.
You’re learning a repeatable system I’ve tested across hundreds of jars.

This is the same process I teach inside BrineLab.
The same one I use on video.
And the same one that’s turning first-time fermenters into real food legends.

Use it on:
• Red onions
• Persian or Kirby cucumbers
• Carrots, garlic, jalapeños — whatever you’ve got

💸 Get It Free — No Strings

This guide is 100% free — or Pay What You Want.

No pressure. No catch.
But if it brings you value, drop a tip and help me keep building BrineLab.

📩 Start Tonight

Grab the starter kit. Batch your first real ferment.
And step into a world of flavor most people never taste.