Hello Reader,

Last weekend, I spent time making a few batches of sauerkraut for tasting at my upcoming "Ferment Your Way to Wellness" book signing.

For Vancouverites: Check out the event details here!​

If you haven’t grabbed your copy of Mouthwatering Sauerkraut [+Kimchi] yet, now’s the perfect time! When first announced, it hit #1 in New Releases in Canning and Preserving. THANK YOU!

With your support, we can push it back up in the rankings and get more people effortlessly transforming their help with a bite of sauerkraut or kimchi. Every purchase makes a difference!

In the process of making my latest batches of sauerkraut, I was reminded of a few fermentation tips that might help you on your journey:

1. Invest in a Cabbage Shredder (or Mandoline)

I'm still amazed at how quickly I can slice cabbage using my wooden cabbage shredder. But my technique need tweaking—should I invest in protective mesh gloves and ditch the wooden sliding box? Use whole heads, halves, or quarters? One thing’s for sure: triple blades = triple speed!

2. Find a Spot with Stable Temperatures

Fermentation microbes thrive in consistent conditions. In winter, our wood stove causes kitchen temperatures to fluctuate between 58°F and 72°F—too cold one moment, too hot the next. Instead, I keep my ferments in our dining room, where the temperature stays between 64°F and 67°F—happy microbes = stupendous flavor development!

I use the ThermoPro Digital Thermometer, which captures high and low temperatures, and take the time to check spots around the house for the ideal temperature.

📖 More on this here: [The Best Fermentation Temperature: Sauerkraut, Pickles, Kimchi]​

3. Weigh Your Garlic and Ginger

Measuring by weight ensures consistency in flavor. Garlic clove sizes vary, as does ginger root. Over time, garlic loses moisture, so I have to use more cloves to reach 20g—how does that impact flavor? Something to ponder!

4. Check the Freshness of Dried Herbs and Spices

I love the simplicity of Dilly Delight Sauerkraut—just dried dill, salt, and cabbage. Since I only use my dried dill for sauerkraut each fall, I check its smell and color before using it. If it lacks a strong aroma or isn’t vibrant green, I restock from the bulk section of my local health food store.

5. Find Your Preference for Ginger Preparation

I store my ginger in the freezer and grate it directly when needed, giving a subtle background flavor to Ginger Carrot Sauerkraut. But when I use fresh, finely chopped ginger, it delivers a burst of flavor in the finished product. Which do you prefer?

6. Use a Fermentation Spring

In the photo above, you’ll notice red brine from the beets in my Passion Pink Sauerkraut overflowing onto the dish. I used a small jar as a fermentation weight, but for the other two, I used a fermentation spring—my go-to weight for sauerkraut.

Fermentation springs take up minimal space, leaving plenty of room for brine, and their coiled design applies gentle, consistent pressure to keep the sauerkraut submerged. This ensures proper fermentation and reduces the risk of spoilage.

Both Ball and Trellis + Co. both use to make fermentation springs. Only the Trellis springs are still available.

Hope these tips help! Let me know—which one was most helpful. Do you have a tip to share?

⚡ OTHER VALUABLE CREATORS I FOLLOW. CHECK THEM OUT!

Guts & Glory Health Wellbeing, Based on Science Hello! We're a team of dedicated gut health enthusiasts who love sharing vitality and wellness tips, based on science. Whether you're looking to gain energy, improve sleep, enjoy clearer skin or even boost your mood, the science of our 'magical microbiome' may help you heal from within! With Love, Berit & Tonje Subscribe​

P.S. The 10KJarChallenge should be up and running next week. Look for the details then. Meanwhile, be sure to take a picture of your latest batch or sauerkraut or kimchi.