Hello Reader, Seen those deep ruby beets at the market and wondered what on earth to do with them? Let me show you a way that skips the roasting, ditches the vinegar, and brings out their natural sweetness and crunch—all while boosting your gut health. Here's what you'll learn: Why your salad (and your gut) will thank you for eating beets. What to look for when buying beets. How to slice your beets. The correct amount of salt to add. How to flavor your beets to match personal preference. The...

Hello Reader, I had the absolute pleasure of joining The Appropriate Omnivore podcast to talk all things sauerkraut, kimchi, and the microbial wonders that power our ferments—and our health. If you’ve ever wondered why raw kraut matters or how to stop fearing fermentation, this one’s for you. The surprising reason sauerkraut is safer than salad Why fermentation is easier (and more forgiving) than you think How to know if that store-bought kraut is the real deal The difference between...

Hello Reader, 🥒 Is your relish... really fermented? Pretty much, all store-bought relish is pickled with hot vinegar and contains preservatives and nasty ingredients that you probably don’t want to consume. I really wanted to have a sweet pickle relish without all the typical ingredients, so I adapted the recipe for fermentation for a variety of reasons. Fermented vegetables are naturally preserved. During fermentation, naturally occurring bacteria create lactic acid. This lactic acid acts as...