Hi Reader,

Spring vegetables are starting to show up in the markets…

The days are getting warmer, though I did wear my down jacket and wool toque on yesterday's walk.

And one of the first vegetables I always look for?

Radishes.

They’re crisp, peppery, and perfect for a quick ferment.

If you’ve never tried fermenting radishes before, this is a great place to start:

👉 https://www.makesauerkraut.com/fermented-radish-carrots-vietnamese/​

This recipe combines radishes with carrots for a lightly tangy, crunchy ferment that comes together quickly and adds a bright pop of flavor to meals.

It’s simple, seasonal, and a nice reminder that fermentation doesn’t have to be complicated.

Fermented Radish and Carrots Slaw [Vietnamese Style]

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🌶️ A quick heads up…

I’ll soon be opening something I’ve been working on behind the scenes:

The 5-Day Kimchi Roadmap.

It’s a step-by-step way to make your first jar of kimchi with confidence—without guesswork or overwhelm.

More details coming soon, but if making kimchi has been on your list, this will help you finally get it done.

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🎧 And something fun…

I was recently invited to join the Ancestral Kitchen Podcast for an upcoming Q&A episode on fermented vegetables.

If you’re not familiar with Andrea and Alison over at the Ancestral Kitchen, they focus on traditional food wisdom and simple, nourishing ways to bring these practices into everyday life.

Some episodes that caught my attention:

• Why (& How) You Should Be Eating Chocolate with Marcos Patchett
• Using Ancient Grains & Ethical Growing with Jade from Grand Teton Ancient Grains
• Fermenting Trash in the Kitchen: Using a Bokashi Composter

Their site is loaded with detailed, practical recipes and great shows.

👉 https://ancestralkitchenpodcast.com/​

I’ll share the episode once it’s live, but it’s shaping up to be a great conversation.

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⚕️One more thing I’ve been exploring…

I’m currently preparing for a local talk with a Parkinson's support group on gut health, and I came across a really interesting presentation by Mel Robbins and a Harvard Doctor, Dr. Trisha Pasricha:

👉 https://www.youtube.com/watch?v=c2p6vKQWvFs​

It walks through how the gut microbiome influences overall health and offers a clear, step-by-step way to support it through food and lifestyle.

There’s a lot in here that connects with what we talk about when it comes to fermented foods—especially how simple changes can have a meaningful impact over time. I'll be heading down to my local bookstore to pick up her practical book, You’ve Been Pooping All Wrong.

How's that for a title?

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If you’ve been meaning to try fermenting something new, those spring radishes are a perfect place to begin.

To your success in the marvelous world of microbes and bodacious bacteria,

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