Fermentation is not hard because of the recipe — it is hard because the temperature has to be right for weeks, and nothing in a normal kitchen holds a number for weeks. FermentPro is a 12.8-litre chamber that drives its temperature both ways, from 50 to 115F, and then actively chills the batch down when the timer runs out so the ferment cannot run past the point you wanted. Kimchi, kombucha, tempeh, yoghurt, hot sauce and koji all go through the same box, with recipes and schedules on the app. It is a laboratory incubator that was shrunk until it fit under a counter.
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