Hello Reader,

Three exciting updates for you today!

ONE: Claim Your Bonuses!

A huge thank you to everyone who has preordered Mouthwatering Sauerkraut [Newly Updated + 12 Kimchi Recipes] 🎉 Your support has been incredible, and I’m thrilled to let you know that I've put together a set of preorder bonuses just for you.

Here’s what you get:

🔹 Fearless Fermentation Video Guide​
Move from fearful to fearless with this video covering six core fermentation concepts. You’ll gain the confidence to ferment safely and successfully.

🔹 Golden Cauliflower Sauerkraut Recipe​
A special sauerkraut recipe that didn’t make it into the book but is too delicious to keep secret! This golden-hued ferment brings a burst of flavor and color to your plate.

🔹 Win a 1:1 Fermentation Coaching Session!​
One lucky preorder customer will win a 30-minute private Zoom consultation with me! Get personalized guidance or troubleshoot your ferments in a one-on-one session designed just for you.

🔹 Fermentation Journal​
Keep track of your fermenting experiments with a beautifully designed downloadable PDF. Log your ingredients, adjustments, and tasting notes to perfect your recipes over time.

➡️ Claim your bonuses HERE.

TWO: Lessons I Learned from Weisella!

While creating and refining a special set of kimchi recipes for the book, I gained fascinating insights from Weisella kimchi and Weisella koreensis—two unique species that thrive in kimchi fermentation.

1. Why doesn’t kimchi need to stay submerged?​
Unlike sauerkraut, kimchi is a solid-state fermentation, meaning microbes grow on solid materials rather than being fully submerged in brine.

The first step in making kimchi—soaking cabbage and vegetables in brine—creates an environment that discourages harmful bacteria while encouraging beneficial ones.

Once the vegetables are properly salted, we squeeze out excess brine before coating them in a seasoning paste for a short ferment. This process sets up the right fermentation environment without the need to keep everything submerged.

2. The surprising role of garlic and Korean red pepper flakes​
Garlic inhibits unwanted bacteria while fostering a diverse range of lactic acid bacteria, making it an essential component of kimchi.

Korean red pepper flakes give kimchi its signature color and slow fermentation for better flavor development and help prevent kahm yeast from forming. Who knew a little spice could do so much?

3. A simple vegan swap for umami depth​
For those who prefer a seafood-free kimchi, miso is the ultimate substitute. After testing several alternatives, I found that miso’s rich umami flavor, thanks to its own fermentation process, makes it the clear winner.

🔗 Here’s a link to my Traditional Square-Cut Napa Cabbage recipe on my website, also featured in my updated book.

THREE: Preorder Before March 1st!

If you haven’t preordered yet, now’s the time! Preorder before March 1st to ensure you get the bonuses.

🛍 Preorder now → Mouthwatering Sauerkraut [Newly Updated + 12 Kimchi Recipes]​

Plus, Mouthwatering Sauerkraut [Newly Updated + 12 Kimchi Recipes] is now available from independent bookstores and offers options for international buyers outside the U.S. and Canada! Check it out HERE.

Excited for you to ferment with me!

For fabulous ferments powered by bodacious bacteria and marvelous microbes,
​Holly 🦠

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