Hey Reader,

Don't miss the fermentation summit poll below (Your vote counts!). But first...

You have to try this.

It's...

Dead Simple.

Very Refreshing.

Uses Only Three ingredients.

It's my recipe for: Fermented Raspberry Soda​

I just got back from picking raspberries, though not as plentiful as usual, I still enjoyed nibbling on them as I worked to fill my baskets.

One of my favorite ways to use them is to make a fermented soda. Cool and refreshing and without the mystery ingredients found in modern-day sodas.

It's as easy as mixing honey, water, and raspberries together and then giving time for the bacteria to work their magic.

The yeasts and bacteria naturally present in the raspberries, along with the enzymes in the honey, make fermentation happen. No starter is required.

​Fermented Raspberry Soda​

Both fresh and frozen berries can be used. I've tried blackberries, but the flavor wsn't quite there. Stick to raspberries. It's incredibly easy to make and is ready in under a week.

Check it out!

​https://www.makesauerkraut.com/fermented-foods-pantry/#h-my-dead-simple-fermented-raspberry-soda-recipe​

Fermented Raspberry Soda

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📣 Something exciting is fermenting behind the scenes…

I’m putting together a Fermentation Summit—a free online event featuring top experts, bubbling ideas, and practical tips to help you master everything from sauerkraut to kimchi, kefir, miso, and beyond.

I’d love your input!

Take this quick poll to help shape what’s included. 👇

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Choose a tagline for our Fermentation Summit 2025 Learn to Craft Delicious Gut-Supportive Foods at Home Learn to Craft Delicious Gut-Nourishing Foods at Home Learn to Craft Delicious Probiotic-Rich Foods at Home

Which topics are you most excited to explore? 🧄 Sauerkraut and kimchi 🍞 Sourdough 🥒 Pickles and veggies 🍶 Miso, koji, and tempeh 🍹 Kombucha, sodas, and other fermented beverages 🥛 Probiotic dairy, kefir and yogurt

Would you attend a free virtual fermentation summit? 🎉 YES! I’m in! 🤔 Maybe... 🙅‍♀️ No, not my thing.

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💡 Mouthwatering Sauerkraut [+Kimchi] is still on sale.

If you’ve been waiting to grab a copy—now’s the time to snag it at a sweet discount. I’m not sure how long the sale will last, so don’t wait. And if you’ve already bought one? THANK YOU for helping spread the kraut love. 🫶

​Mouthwatering Sauerkraut [+Kimchi]

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🌿 Jar of the Week: First-Time Fermenter Goes Wild—in the Best Way

“FIRST GO! is just that – cabbage (savoy) and Himalayan pink salt. I am very new to the realm of fermenting after a disastrous effort at brewing. WHAT THE HECK! Second attempt with Himalayan pink salt, other half of the cabbage (savoy) with seeds from Fat Hen, Goosefoot, or Lambs Quarter (chenopodium album). I am learning to forage.”

—DyeWild from Murrurundi, Australia

Why we love it: From fermentation flop to foraged flair, this jar duo is a fearless dive into DIY fermenting, with wild greens and that gorgeous green hue to prove it. An inspiring first attempt.

Jar #80 and counting!

👉 Go check out all the beautiful jars and upload your next ferment on the 10KJarChallenge page

​https://www.makesauerkraut.com/10kjarchallenge/​

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⚡ Other Valuable Creators I follow. Check Them Out!

As I expand my garden, I'm loving the gardening tips from Growfully. So helpful and spot on.

In Case You Missed It...

6 crunchy, delicious fermented beet recipes Craving something tangy and crunchy? Beets are easy to ferment. They are delicious with just a hint of sweetness and will add a pop of color to any dish or meal. READ

🎙 Just launched: Everything Sauerkraut on The Appropriate Omnivore Aaron Zober hosts Holly Howe on The Appropriate Omnivore podcast, where they discuss their shared interest in sauerkraut and its health benefits. READ

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