4 videos that show you exactly which jars, water, salt, and scale you need — and which ones are a waste of money.
Created by a zero-waste chef trained in and cooking at some of the best restaurants in the world, now distilling years of professional fermentation knowledge into a clear, practical system for home kitchens.Most people fail at fermentation before they even begin, there is too much conflicting information online and the foundations are rarely explained properly.This free 4-video guide removes every unnecessary decision so you can start fermenting today with zero confusion.
WHO THIS IS FOR
If you’ve ever thought:
“I want to ferment, but I don’t know what I actually need”
“Everyone online says something different”
“I don’t want to mess this up and throw food away”
This guide was made for you.
Video#1
Which jars actually work, which ones don’t, and why simplicity is your greatest advantage.
You’ll learn the best jar types for beginners, what truly matters, and how to avoid mold, mess, and explosions.
Video#2
Tap, filtered, or bottled — the most misunderstood part of fermentation.
You’ll learn what silently ruins fermentations, the easiest water solution that works almost everywhere, and how to stop obsessing over perfection.
Video#3
Which jars actually work, which ones don’t, and why simplicity is your greatest advantage.
You’ll learn the best jar types for beginners, what truly matters, and how to avoid mold, mess, and explosions.
Video#4
Why precision creates freedom.
You’ll learn why a scale beats teaspoons every time, which affordable scale is enough, and how accuracy removes fear instead of adding complexity.
By the end of these four short videos, you’ll know exactly what to buy, what to avoid, and how to confidently set up your first fermentation — so you can begin today without hesitation
R&D Expert and Chef in Culinary Innovation | Transforming Waste into Opportunity
I’m a culinary innovator with a genuine passion for my craft - a passion that’s rooted in years of hands-on experience in some of Israel’s most acclaimed kitchens. As the former Head of R&D at OCD, I played a key role in developing sustainable, zero-waste practices that reshaped fine dining. My work as Founder & CEO of TENNE continued that journey, merging culinary artistry with business strategy.
Being named to Forbes' “30 Under 30” list in 2024 and receiving multiple awards for innovation and sustainability are significant milestones, but they do not define my work. My true passion lies in reshaping the way we perceive food. I am driven by the artistry of the culinary process - transforming raw, unassuming ingredients into refined creations while constantly challenging the status quo.
But above all, I’m a storyteller. I share my journey through engaging workshops, insightful lectures, and hands-on consulting, making complex ideas approachable. My mission is to help you, whether you’re a chef, a business owner, or an industry leader, unlock a world of opportunities hidden within your resources.
