Hi Reader,
Last Saturday I had the joy of meeting local fans, signing books, and sharing sauerkraut and kimchi tastes at Volume One—our independently owned bookstore. Supporting a beloved local shop while swapping fermentation tips? The best kind of win-win.
If you’re on Instagram, peek at this reel. Mel’s editing magic turned the day into a highlight reel—I’m in awe of how beautifully she captured it.
Kimchi Tasting notes?
All over the map! Some found the kimchi fiery, others said it was just right, and a few wanted more heat. The beauty of making your own—you’re the one holding the spice dial. Learn how in my book Mouthwatering Sauerkraut [+Kimchi].
My latest fermentation tip
Ever had brine bubbling out of your jars and leaving a mess behind? Been there. That’s why I recommend investing in a set of Trellis fermentation springs (affiliate link). They keep your veggies happily tucked below the brine—and save your countertop from sticky puddles.
See for yourself:
In the photo, the jar on the left (with a glass weight) spilled brine through the airlock into the dish and is no loner under the brine.
The two jars with fermentation springs? Calm, clean, and fermenting away under the brine without fuss.
https://www.makesauerkraut.com/picklehelix-review/
🎧 New Podcast Feature: Sustainability Book Chat
Did you know sauerkraut can do far more than top a hot dog? I joined Deborah Niemann on her Sustainability Book Chat podcast to share how sauerkraut and kimchi can transform gut health, the key role salt plays in fermentation, and why fermented foods are both safe and simple to make at home.
Deborah runs the Thrifty Homesteader website, helping people live more sustainably without breaking the bank, so this was the perfect place to share how microbes can transform both your food and your health.
👉 Listen to the episode here
https://thriftyhomesteader.com/making-sauerkraut/
