🥒 Ferment Like a Pro

Master the 2-Step Fermentation System that Never Fails

The step-by-step guide that’s helped thousands finally make crunchy, probiotic-rich ferments — without mold, guesswork, or soggy jars.
Built from generations of tradition and refined through over 10 million views across Dish by David.

🌿 What You’ll Learn Inside

✅ How to ferment cucumbers, tomatoes, garlic, cabbage, watermelon & more
✅ Exact brine ratios and troubleshooting that guarantee results
✅ Crunch, fizz, and mold-barrier techniques that actually work
✅ Ingredient prep rituals and salt calibration made easy
✅ How to use ferments daily — for gut repair, flavor, and immune support
💡 Bonus: functional ferments like lemon, garlic honey, and brine shots

📦 What’s Inside the Download

📕 47-page PDF guide — no fluff, all precision
🧂 Brine cheat sheet — every jar size & salt % mapped out
🍋 Flavor templates — turn any veggie into a masterpiece
🛠️ Gear guide — links to every tool David personally uses
📎 Printable tracker — log every batch and result
🎁 Bonus: preserved lemons + a preview of the 2-Step Method

💬 What People Are Saying

“I followed David’s ratios — first jar ever, and it worked!”
“Finally crunchy pickles. Zero mold. I’m hooked.”
“The guide made me understand fermentation, not just copy it.”

Trusted by 100,000+ fermenters worldwide.

🔥 Why This Works

Because it’s not a recipe — it’s a system.
Fermentation is predictable when you understand the biology behind it.
This guide teaches you that rhythm — salt, time, and patience — the way our ancestors did it, updated for today’s kitchens.

No vinegar cheats. No supplements. Just food becoming medicine.

⚡ Instant Access — Start Today

Ferment Like a Pro — $17 (Reg. $37)
📘 Instant digital download — start your first jar in 10 minutes.
💚 Lifetime updates included.

💚 About the Creator

I’m David Levitsky, founder of Dish by David & BrineLab.
I built this system after years of trial, failure, and breakthroughs in my own kitchen — and it changed everything.
Now, I’m handing it to you.

Let’s make fermentation simple again.