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, Thank you for raising your hand to be part of the Founding Member group for my upcoming Kimchi Masterclass! I'm so excited to share this with you—and to build it with you. Here’s what’s coming next: 📅 Look for an email on Monday with your chance to join the course at the special founding-member price. In the meantime, I’d love to hear from you: What questions, concerns, or roadblocks do you have about making kimchi? Reply to this email and let me know—your input will help shape...
Hello Reader, If the idea of fermenting kimchi has you both excited and a little intimidated, you’re not alone! I’ve received so many great questions from readers lately—and today I’m answering three of the most common ones to help you feel more confident diving into the world of kimchi. 1. Do I have to use fish sauce or shrimp? Nope! You can absolutely make vegan kimchi. My go-to swap is miso—it adds that rich, umami depth and brings its own fermentation magic. It's perfect if you're...
Hello Reader, We’re off to a flavorful start in the #10KJarChallenge with 23 jars and counting! From bubbling batches of classic sauerkraut to vibrant jars of kimchi, it’s amazing to see what everyone is fermenting. If you haven’t already, head over to the gallery, roll over each image to see what’s inside, and get inspired by jars from around the world. Here are just a few of the inspiring submissions we’ve received so far: Theresa's jar is on day 5: "The scent is amazing. I can’t wait to...