Want to use fermented foods to improve your health? Hi, I'm Holly and I teach fermentation. Learn how to safely transform everyday vegetables into superfoods. Join 12,000+ Fermentation Ninjas and enjoy delicious homemade sauerkraut, pickles, kimchi, and... more.
🎙 Just launched: My surprise recipe on Recipe of the Day!
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Hello Reader, I’m excited to share that I was just featured on the Recipe of the Day podcast with Christine Pittman! 🎉 In this flavorful episode, we chat about:
And if you’ve been thinking about trying your first (or next!) ferment, this is the perfect time to jump in. I’m inviting YOU to be part of the #10KJarChallenge—a global movement to inspire 10,000 jars of sauerkraut and kimchi. We just hit 50 jars submitted, which means we’re halfway to our first milestone of 100 jars. Pick a recipe, make a jar, and upload your picture and/or share your creation on IG with the hashtag #10KJarChallenge and #MakeSauerkraut. Let’s fill the world with gut-healthy goodness, one jar at a time! Thanks for being part of this incredible community. I hope the episode leaves you inspired, hungry, and ready to get fermenting. ⚡ OTHER VALUABLE CREATORS I FOLLOW. CHECK THEM OUT! I'm learning about all the cool resources Deborah has on the Thrifty Homesteader as we get ready to record a show about my updated book for her Sustainability Podcast. P.S. If you haven’t grabbed your copy of Mouthwatering Sauerkraut [+Kimchi] yet, now’s the perfect time to dive in! It’s packed with approachable recipes and trusted tips to get you fermenting with confidence. P.S.S. Next week, we’re kicking off “It’s Pickle Season!” I’ll be diving into the delicious world of fermented pickles—starting with a breakdown of fermented vs. vinegar pickles (and why your gut will thank you for choosing the ferment). Stay tuned! 🥒 |
Fermentation Made Easy! 🥕🧄
Want to use fermented foods to improve your health? Hi, I'm Holly and I teach fermentation. Learn how to safely transform everyday vegetables into superfoods. Join 12,000+ Fermentation Ninjas and enjoy delicious homemade sauerkraut, pickles, kimchi, and... more.
Hello Reader, Seen those deep ruby beets at the market and wondered what on earth to do with them? Let me show you a way that skips the roasting, ditches the vinegar, and brings out their natural sweetness and crunch—all while boosting your gut health. Here's what you'll learn: Why your salad (and your gut) will thank you for eating beets. What to look for when buying beets. How to slice your beets. The correct amount of salt to add. How to flavor your beets to match personal preference. The...
Hello Reader, I had the absolute pleasure of joining The Appropriate Omnivore podcast to talk all things sauerkraut, kimchi, and the microbial wonders that power our ferments—and our health. If you’ve ever wondered why raw kraut matters or how to stop fearing fermentation, this one’s for you. The surprising reason sauerkraut is safer than salad Why fermentation is easier (and more forgiving) than you think How to know if that store-bought kraut is the real deal The difference between...
Hello Reader, 🥒 Is your relish... really fermented? Pretty much, all store-bought relish is pickled with hot vinegar and contains preservatives and nasty ingredients that you probably don’t want to consume. I really wanted to have a sweet pickle relish without all the typical ingredients, so I adapted the recipe for fermentation for a variety of reasons. Fermented vegetables are naturally preserved. During fermentation, naturally occurring bacteria create lactic acid. This lactic acid acts as...