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Fermentation Made Easy! 🥕🧄

@ MakeSauerkraut.com with Holly Howe

Want to use fermented foods to improve your health? Hi, I'm Holly and I teach fermentation. Learn how to safely transform everyday vegetables into superfoods. Join 12,000+ Fermentation Ninjas and enjoy delicious homemade sauerkraut, pickles, kimchi, and... more.

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Featured Post

Kimchi vs Sauerkraut: What’s the Difference?

Hi Reader, If you already make sauerkraut—or enjoy eating it—you might be wondering: How is kimchi actually different? At first glance, they seem similar. Both are made from cabbage. Both are fermented. Both are rich in beneficial bacteria. And at their core, they share the same process: lacto-fermentation. That’s where naturally occurring bacteria convert sugars into lactic acid, preserving the vegetables and creating that signature tangy flavor. But once you look a little closer, kimchi and...

4 days ago • 2 min read

Hi Reader, Have you noticed how kimchi seems to be everywhere lately? You see it on restaurant menus.In grocery stores.In health articles.Even doctors and nutrition researchers are talking about it. For centuries, kimchi has been a staple in Korean cuisine — a daily side dish made from fermented vegetables, most often Napa cabbage. But recently, scientists have begun studying it more closely… and the results are fascinating. A recent study found that regularly eating kimchi doesn’t just...

11 days ago • 2 min read

Hello Reader, I just wanted to share with you a popular post that can help you take your fermentation skills to the next level: 15 EXPERT Fermentation Tips for the Perfect Batch Every Time It can be frustrating to put time, effort, and money into fermenting a batch of sauerkraut, pickles, or kimchi only to have it turn to mush, taste way too salty, or even grow a layer of mold. Fermentation doesn't have to be that way because knowing the basic ground rules for fabulous ferments can make all...

25 days ago • 1 min read

Hey Reader, Last week, it was homemade sour cream; this week, it is a DIY cheese spread. Did you know you can turn your everyday yogurt into a delectable, creamy cheese? A cheese that is great as a dip for cool, crunchy veggies on hot summer days. It's easier than you think, and the results are truly extraordinary! ✨ From Yogurt to Cheese: Simple DIY Creamy Spread {One Ingredient} With just a few simple steps, you can craft a tangy and versatile cheese spread perfect for appetizers, desserts,...

about 1 month ago • 1 min read

Hello Reader, I never ate my first batch of homemade sour cream. I was a few years into making my own sauerkraut when I decided to make sour cream. It is simple to make. Stir a spoonful of sour cream into two cups of cream and leave it in a warm spot overnight to thicken. Then eat. Easier said than done. Something creeped me out about eating cream that had been sitting on the top of my fridge for 12+ hours. I did get past the fear and now enjoy my naturally cultured sour cream. You will too....

about 1 month ago • 1 min read

Hey Reader, After last week's email about cabbage, sauerkraut, and kimchi, I've been getting questions about using fish sauce. Note: If you are plant-based, in my article, I recommend using miso and give other options to add complex flavors to your ferment. I resisted using fish sauce for many years. I was afraid my ferments would taste fishy and smell nasty. Fish Sauce: The Secret Ingredient to Transform Your Ferments Fish sauce can feel like the wild card ingredient—mysterious and smelly....

about 2 months ago • 2 min read

Hey Reader, The good news keeps on happening. I bet you didn't know that 2026 has been proclaimed... The Year of the Cabbage! I'm so excited to see the spotlight on this humble vegetable, a cornerstone of fermentation for sauerkraut and kimchi. My Best Cabbage for Sauerkraut: Discover the Secret to Tangy Results article covers cabbage types and offers buying tips. In a nutshell, for sauerkraut, you're best off with the standard round, green heads. When buying, look for freshness and pick up a...

about 2 months ago • 1 min read

Do you want to increase your luck this coming year Reader? Serve a roasted pork and sauerkraut dish on New Year’s Day! I know the new year is a few weeks away, but it helps to know what you'll need to stock your fridge. Plus, I won't be sending my weekly emails to you until the new year. Enjoy the holiday season with a bit less clutter in your inbox. The first day of January is special all over the world. Starting a new year gives us a new beginning with the desire for a bountiful year ahead....

3 months ago • 2 min read

Hey Reader, If you’ve ever wondered what to get the fermenter who seems to have everything… or you just want to spoil yourself with a tool that makes fermenting easier, safer, and a whole lot more fun—I've put together something just for you. 🎁✨ Every year I update my Fermentation Gift Guide with the tools I personally use, love, and recommend to students. Like, the weights that actually keep your cabbage submerged, the jars that make fermentation feel effortless, and the books that inspire...

4 months ago • 1 min read

Hey Reader, Just in time for the holidays… barely! Cranberry-Orange Relish, Raw Cranberry-Apple Chutney & Pickled Cranberries Three delicious recipes — but my personal favorite is the Cranberry-Orange Relish. Not only do I serve it with my holiday turkey, but I also enjoy its tangy-sweet crunch as my “dessert” most evenings. It feels nourishing for the soul and satisfies any sweet cravings that pop up. Holly’s Tip: Grab fresh cranberries while they’re in season (right now!) and stash a few...

4 months ago • 1 min read