Great ferments are repeatable ferments. This free fermentation batch log captures the variables that matter — ingredients, salt percentage, temperature and timing — so your best sauerkraut, kimchi or kombucha isn’t a happy accident.
What’s inside
- Batch, ingredients, salt %, temperature and ready-date columns
- Results/notes for next time
- Works in Excel and Google Sheets
Why keep a fermentation log?
Two jars made the same week can taste completely different because of small changes in salt, temperature or time. A batch log gives you a record to compare, so you can repeat the results you love and adjust the ones you don’t.
How to use the fermentation batch log
- Start a new row for each batch and give it a batch number or date.
- Record ingredients and weights, including your salt percentage for brines and dry-salted ferments.
- Note the room temperature and your target ready date.
- Add tasting notes and results so the next batch is even better.
What you can track
The log suits vegetable ferments such as sauerkraut and kimchi, brined pickles, kombucha, water kefir and other home ferments. Use the notes column for anything specific to your recipe.
Who this log is for
Home fermenters, sourdough and kombucha hobbyists, and small food makers who want a simple record of every batch.
Fermentation safety basics
Good records support good practice, but they don’t replace it. Use clean jars and utensils, weigh salt rather than measuring by volume, keep vegetables submerged under brine, and follow a trusted recipe for salt levels and temperatures. Discard any batch with fuzzy mold, an unpleasant smell or slimy texture. Logging salt percentage and temperature for every batch helps you spot what went wrong if a ferment ever fails.
Over time, your log becomes a personal recipe book of proven batches you can repeat with confidence.
Download the free fermentation batch log
The free fermentation batch log opens in Excel or Google Sheets, so you can keep it on a tablet in the kitchen or print it and pin it next to your jars. For tested guidance on safe preserving, see the National Center for Home Food Preservation.
Whether you make one jar a month or a dozen, a free fermentation batch log turns every ferment into a lesson you can build on.
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Frequently asked questions
Is the fermentation batch log free?
Yes. It is a free spreadsheet download.
Which ferments can I track?
Sauerkraut, kimchi, pickles, kombucha, kefir and most home ferments.
Does it work in Google Sheets?
Yes. It works in Excel and Google Sheets.
