Hey Reader,

My taste buds never did a happy dance 💃 when I saw an assortment of pickled, with heat, and canned vegetables on my dinner plate many years ago.

I was teaching 👩‍🏫 at a military base in Germany back in the late 1980s, and just about every meal I had at our local Gasthaus included a bland-looking assortment of pickled vegetables. I did not care for them. No flavor.

But then I learned how to naturally ferment fresh-picked vegetables.

Fast-forward to when I eagerly await each vegetable 👩‍🌾 as it comes into season, so I can transform it into a delicious probiotic powerhouse. Not only am I enjoying their crunch, but they are full of goodness and worth adding to your diet.

​7 Health Benefits of Fermented Vegetables {Backed by Science}​

Did you know that during fermentation, pesticide residues and other toxins present in the material being fermented break down?

🚀 How cool is that?

​​https://www.makesauerkraut.com/benefits-fermented-vegetables/​

Plans are underway for Fermentation Summit 2026. I would appreciate your feedback on the tagline options below.

🌶️ Put Your Gut Health on Autopilot with Fermented Foods

If you’ve been curious about making your own kimchi, my online program — the Simple Kimchi Roadmap — is now open.

Inside, I walk you step-by-step through how to make bold, flavorful kimchi at home — simply, safely, and exactly how you like it. You’ll learn how to choose ingredients with confidence, control the spice level, make plant-based versions if desired, and understand what’s actually happening during fermentation so you can stop second-guessing yourself.

As a subscriber, you can still use code KIMCHI20 to save $20.

⏰ But the discount expires Wednesday, May 20, at 10:00 AM Pacific Daylight Time.

👉 Learn more about the Simple Kimchi Roadmap​

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