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Hi Reader,
🌟 Spotlight on Holly
I was thrilled to see my name pop up - more than once! - in this piece by Sarah Moore over at Chowhound:
10 Mistakes To Avoid When Making Homemade Sauerkraut
You can effortlessly put your gut health on autopilot with one to two forkfuls of probiotic-rich sauerkraut added to one or two meals daily. 🙌 That’s me! Pretty Exciting.
The article breaks down the most common missteps—like worrying you’ll need fancy equipment, fermenting at the wrong temperature, or letting fear of mold stop you from starting—and shares tips not just from me, but from other sauerkraut masters too.
Curious to see which mistakes you might be making?
https://www.chowhound.com/1958259/mistakes-homemade-sauerkraut-to-avoid/
And if those Chowhound tips got you thinking… I’ve pulled together my own list of 15 Fermentation Tips—straight from my kitchen to yours. These are the little practices that turn “hope this works” into “I’ve got this.”
Here’s a sneak peek:
1️⃣ Trust in our microbial universe. These invisible helpers are on your side—once you know how to set them up for success.
2️⃣ Use the best quality ingredients you can afford (or have access to). Because the better your cabbage, carrots, or garlic… the better your kraut.
3️⃣ Invest in a digital scale. For peace of mind and stress-free fermenting, nothing beats knowing you’ve got the salt ratio dialed in.
…and a dozen more confidence-boosting tips to keep your jars bubbling happily.
https://www.makesauerkraut.com/fermentation-tips/
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📕 Upcoming Mouthwatering Sauerkraut Book Signing Events |
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Got your calendar handy? If you’re on Vancouver Island, come say hi! I’ll be at this Author-In-Store Event at Volume One Books in Duncan on Saturday, September 13 from 11 am – 1 pm with bubbly samples, a smile, and a pen ready to sign your copy.
In the Vancouver area? Don’t miss the fun at Vinca’s Kitchen in Ladner Village on Tuesday, September 23—I’ll be doing a live demo, sharing tasty bites, and signing books.
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You can safely & easily ferment a wide variety of pickles at home.
Learn the Perfect Pickle Process in my online program and "grow" your own delicious superfoods.
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Jar #95 🏅 Purple Powerhouse |
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From Eileen in Alberta, Canada.
First effort. Freaked a bit when the brine expanded but it’s now in a bread pan in case it goes overboard.” ✨ Why we love it: Eileen jumped right in with a bold combo—red cabbage, fennel, beets, and pear—and handled the classic “brine overflow” like a pro. (Every fermenter has been there!)
👉 Want to be featured? Upload your next ferment here:
https://www.makesauerkraut.com/10kjarchallenge/
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📰 In Case You Missed It...
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Triple the sauerkraut, triple the fun 🥬✨
The sweetness of the carrots contrasts nicely with the sharpness of the garlic in this sauerkraut recipe and is sure to please all palates. Many children find this to be their favorite sauerkraut. Give it a try.
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My top 5 tips for crunchy, tangy fermented vegetable pickles
If you’re tired of inconsistent results when fermenting pickles, and you’re looking for a reliable way to achieve perfect pickling every time, my My Total Salt Concentration Chart will help you make crunchy, delicious pickles every time.
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⚡ Other Valuable Creators I Follow. Check Them Out! |
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Milk Glass Home | Seasonal Recipes & Slow Living
Rachael McKennon
Welcome to Milk Glass Home, your spot for seasonal slow living. Think food preservation projects, real food recipes, fun DIYs, and helpful tips so you can slow down and live with the seasons. Subscribe below to get all of my recipes, tips, and guides! |
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Slow Living Kitchen
by Stephanie Gravalese
Stephanie is a writer, photographer, and founder of the site Slow Living Kitchen. She has incorporated her love of nature and the outdoors into her decade-long career as a food and culture writer. On Slow Living Kitchen you’ll find recipes featuring foraged, preserved and seasonal ingredients, the places and spaces that encourage our connection to food and the land and news for folks who want to build a better connection to food sovereignty and independence.
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P.S. I’ve been quietly cooking up something spicy with my founding members—lots of jars, lots of crunch, lots of kimchi! 🥢 We’re putting the final touches on my brand-new Kimchi Course, built around my K.I.M.C.H.I. flow (my secret to foolproof kimchi every time). Stay tuned… it’s almost ready to share!
P.P.S. And because one jar is never enough… 😉 I’m also hosting a Fermentation Summit with 20 (and, counting) amazing speakers covering everything from sauerkraut to sourdough, kefir to kombucha. Think of it as a fermentation buffet—you’ll discover the flavor, ferment, or tradition that’s just right for you right now. More details coming soon!
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For fabulous ferments powered by bodacious bacteria and marvelous microbes,
Holly
MakeSauerkraut!
The Website that Takes the Guesswork Out of Fermentation
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