Disclaimer

General Information Purpose

Everything you find on Pedro Recipes—our fermented foods recipes, techniques, tips, and stories—is provided for educational and informational purposes only. We’re here to share what we’ve learned through years of experimenting in our own kitchens, but this isn’t professional medical, nutritional, or safety advice.

We’re Pedro, James, William, John, Gary, and Dale—a team of passionate home cooks and food enthusiasts based everywhere from Portland to Texas. We’ve spent countless hours (and yeah, made plenty of mistakes) learning the art of fermentation. We share our experiences honestly, including our failures, because we believe that’s how people actually learn. But our experiences might not match yours.

In simple terms: We’re sharing what works for us and what we’ve learned, but you’re responsible for your own fermentation journey and food safety decisions.

Fermented Foods-Specific Disclaimers

Food Safety & Proper Technique

Here’s what you absolutely need to know: fermentation is generally safe when done correctly, but “correctly” is the key word. We provide detailed instructions based on our experience and research, but we can’t be in your kitchen monitoring your salt ratios, temperatures, or sterilization practices.

You are responsible for:

• Following food safety guidelines and proper sterilization techniques
• Using appropriate salt concentrations and maintaining proper fermentation conditions
• Monitoring your ferments for signs of contamination, mold, or spoilage
• Understanding the difference between normal fermentation (bubbling, slight smell changes) and dangerous contamination
• Discarding any ferment that looks, smells, or tastes wrong—trust your instincts
• Storing fermented foods properly and understanding their shelf life

Allergies & Dietary Restrictions

We do our best to list all ingredients clearly in every recipe, but we’re human and sometimes things slip through. If you have food allergies or intolerances, you must carefully review every ingredient before making any recipe.

Important considerations for fermented foods:

• Histamine sensitivity: Many fermented foods are naturally high in histamines, which can cause reactions in sensitive individuals
• Alcohol content: Some fermented foods (like kombucha and water kefir) can produce small amounts of alcohol during fermentation
• Sodium content: Most lacto-fermented vegetables require significant salt, which may not be suitable for low-sodium diets
• Cross-contamination: We work in home kitchens that may contain common allergens

We’re not allergists or dietitians. If you have specific dietary concerns or restrictions, please consult with a qualified healthcare professional before trying fermented foods.

Nutritional Information

When we provide nutritional information, it’s estimated using standard calculation tools and based on the specific ingredients we used. Your results may vary depending on:

• Ingredient brands and substitutions you make
• Fermentation time and conditions (which can affect probiotic content)
• Portion sizes and serving methods
• Natural variations in produce and ingredients

We’re not nutritionists or registered dietitians. If you’re following a specific diet for medical reasons or have nutritional concerns, please consult with a qualified healthcare provider.

Health Claims & Probiotic Benefits

Here’s where we need to be really clear: we love fermented foods, and yes, there’s growing research about the potential benefits of probiotics and fermented foods for gut health. But we’re not making medical claims.

When we talk about the potential benefits of fermentation—like improved digestion or immune support—we’re sharing what current research suggests and our personal experiences. We’re not saying these foods will cure, treat, or prevent any disease. The FDA hasn’t evaluated these statements, and honestly? Everyone’s body responds differently.

Do not use fermented foods as a replacement for medical treatment or professional healthcare advice. If you have digestive issues, immune concerns, or any health conditions, talk to your doctor before making significant dietary changes.

Equipment & Kitchen Safety

Fermentation requires specific equipment and techniques. While we recommend tools and methods based on our experience, we’re not liable for equipment failures, injuries, or accidents that occur in your kitchen.

Common sense reminders:

• Use proper ventilation when working with fermentation vessels (some ferments produce significant CO2)
• Be careful with fermentation weights and airlocks—pressurized vessels can be dangerous
• Use appropriate gloves when handling hot peppers or acidic ferments
• Follow manufacturer instructions for all equipment, especially pressure fermentation systems
• Keep fermentation projects away from children and pets

No Professional Relationship

Reading our blog, following our recipes, or interacting with our content doesn’t create any kind of professional relationship between us. We’re not your personal chefs, nutritionists, doctors, or food safety consultants.

We’re a team of passionate home cooks sharing what we’ve learned. Pedro’s been fermenting for over 15 years, James brings decades of culinary experience, William grew up respecting ingredients on the Maine coast, John champions Midwestern flavors, Gary captures the visual story of food, and Dale builds the tech that makes it all accessible. But none of that makes us responsible for your individual fermentation results or food safety practices.

We share our knowledge freely and enthusiastically, but the decisions you make in your kitchen are yours alone.

Results Not Guaranteed

We test every recipe multiple times before publishing. We write detailed instructions. We include troubleshooting tips. But here’s the reality: fermentation is a living process influenced by countless variables.

Your results may differ from ours because of:

• Different ambient temperatures in your kitchen (fermentation is temperature-sensitive)
• Water quality variations (chlorinated water can inhibit fermentation)
• Ingredient differences (organic vs. non-organic produce can ferment differently)
• Natural variations in wild yeasts and bacteria in your environment
• Equipment differences or technique variations
• Individual taste preferences and tolerance for sour/funky flavors

We’ve had batches fail. Sometimes for clear reasons, sometimes for mysterious ones. It’s part of fermentation. If a recipe doesn’t work for you the first time, don’t get discouraged—but also don’t assume we somehow guaranteed it would be perfect. We share what works in our kitchens, but fermentation has a mind of its own.

External Links & Third-Party Content

Sometimes we link to other websites, products, or resources that we think might be helpful. These might be ingredient sources, equipment suppliers, or other fermentation resources we’ve found valuable.

But here’s the thing: we don’t control those websites. We’re not responsible for their content, their accuracy, their privacy practices, or what happens if you decide to purchase something through those links. We include links we believe are helpful at the time, but things change—websites go down, products get discontinued, content gets updated.

If we include affiliate links (and we’ll always be transparent when we do), we might earn a small commission if you make a purchase. But we only recommend products we’ve actually used and believe in. Your trust matters more to us than affiliate income.

Content Accuracy & Updates

We work hard to keep our content accurate, current, and helpful. Pedro personally reviews every recipe before it goes live. James double-checks techniques. William brings his professional chef perspective to food safety. We take this seriously.

But we’re also human. Sometimes we make mistakes. Sometimes research updates and what we thought we knew evolves. Sometimes readers point out something we missed. When errors happen, we correct them as quickly as we can and note the update in the recipe or post.

That said: Information on our blog may not always reflect the most current research or safety guidelines, particularly for older posts. We update content regularly, but we can’t guarantee that every single post is completely current at all times.

If you notice an error or have a safety concern about our content, please tell us. Email Pedro directly at pedro@pedrorecipes.com. We genuinely want to know.

Recipe Testing & Adaptation

Every recipe on Pedro Recipes has been tested in real home kitchens—usually multiple times, often by multiple team members. But we can’t test every possible variation, substitution, or adaptation you might want to try.

When we suggest substitutions or variations, we’re offering ideas based on our knowledge of fermentation principles. But if you decide to substitute ingredients, change fermentation times, or adapt a recipe for your specific needs, you’re responsible for monitoring the safety and quality of your ferment.

Some substitutions work great. Others don’t. Some might even be unsafe (like reducing salt too much in a lacto-fermentation). Use common sense and prioritize food safety over experimentation.

Medical & Health Disclaimers

Let’s be absolutely clear: we are not healthcare professionals. We don’t provide medical advice, diagnose conditions, or recommend treatments.

If you have specific health concerns, particularly:

• Immune system disorders or immunocompromised conditions
• Pregnancy or breastfeeding
• Digestive disorders like IBS, SIBO, or Crohn’s disease
• Histamine intolerance
• Chronic health conditions requiring dietary restrictions
• Taking medications that might interact with fermented foods

Please consult with your doctor or registered dietitian before adding fermented foods to your diet. While fermented foods are generally beneficial for many people, they’re not appropriate for everyone, and they’re certainly not medical treatment.

We share our personal experiences and enthusiasm for fermentation, but your health decisions should be made with qualified medical professionals, not blog writers who love kimchi.

Geographic & Jurisdictional Considerations

We’re based in the United States (various locations from Portland to Texas), and our content reflects U.S. food safety standards, ingredient availability, and culinary traditions. If you’re reading from another country, please be aware that:

• Food safety regulations may differ in your location
• Ingredient names and availability might vary
• Local fermentation traditions might use different methods
• Legal requirements for home food production differ by country and region

Always follow the food safety guidelines and regulations applicable to your location.

Limitation of Liability

This is the serious legal stuff that our lawyer says we need to include:

Pedro Recipes, Bluesky Creativity LLC, and all team members (Pedro Brice, James Matos, William Hardin, John Pace, Gary Floyd, and Dale Brown) are not liable for any damages, injuries, illnesses, or losses that result from using our recipes, following our advice, or implementing our techniques.

This includes but isn’t limited to:

• Foodborne illness or food poisoning from improperly fermented foods
• Allergic reactions or adverse health effects
• Property damage from fermentation accidents (yes, jars can explode if improperly sealed)
• Kitchen injuries or equipment failures
• Financial losses from failed batches or wasted ingredients

By using our website and following our content, you acknowledge that you understand and accept these risks. You’re using our recipes and information at your own risk and discretion.

Changes to This Disclaimer

We reserve the right to update this disclaimer at any time. When we make significant changes, we’ll update the “Last Updated” date at the top of this page. Major changes will also be announced through our newsletter.

It’s your responsibility to review this disclaimer periodically. If you continue using our website after changes are posted, we’ll assume you accept those changes.

The Bottom Line (In Human Terms)

We love fermentation. We love sharing what we know. We genuinely want you to succeed in your fermentation journey and create delicious, safe fermented foods.

But we also need to be realistic: we can’t guarantee your results, we can’t be in your kitchen monitoring your ferments, and we can’t take responsibility for every decision you make with the information we provide.

Fermentation is powerful and generally safe when done correctly, but “correctly” requires attention, care, and personal responsibility. Trust your instincts. Follow food safety guidelines. And when something doesn’t seem right, don’t risk it.

We’re here to share, teach, and inspire—but ultimately, you’re the chef in your own kitchen.

Happy fermenting, and stay safe!

— Pedro, James, William, John, Gary & Dale