I'm Chad.
Your chemist.

I spent years in analytical chemistry measuring things for a living. Then I discovered that the same precision that makes good lab work makes incredible sauerkraut, vinegar, and kombucha.

I started fermenting because I was curious about the microbiology. I kept fermenting because the food is better than anything you can buy. And I started SourChad because every fermentation resource I found was either too vague or too intimidating.

Here's what I do differently: I measure everything. The salt is by weight, not volume. The pH is tested at every stage. And every health claim on this site links to an actual peer-reviewed study with a PMID you can verify.

I'm not a wellness guru. I'm not a food blogger. I'm a chemist who ferments things and films the process. If I can do this, you can too.