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 dig in."

Gary fermented ten heads of fresh cabbage, .02 x salt and a little caraway seed, fermented in an earthen crock for 30 days. Yummmm.

Hedwig loves kimchi, how it looks (such vibrant colours), how it smells (it does mellow after fermentation!) and of course the flavours.

🔍 Check out the gallery → 10KJarChallenge​

Haven’t started a new batch yet? No problem! You can upload a photo of any batch—even one you fermented last year. This challenge is all about celebrating your journey, whether you’re a first-time fermenter or a seasoned pro.

🫙 Submit your jar → https://www.makesauerkraut.com/10kjarchallenge/#join/​

Let’s hit our first big milestone: 100 jars! Once we reach it, I’ll be doing a fun giveaway with fermentation goodies, including a signed copy of Mouthwatering Sauerkraut [+Kimchi], fermentation springs, and gochugaru for your next spicy creation.

Every jar counts. Every post helps inspire someone else to give fermentation a try.

Let’s keep those microbes moving and jars stacking!

📢 Want to feel confident making kimchi? I'm putting together a short, hands-on Kimchi Masterclass—and I'm looking for a few enthusiastic students to be part of it from the very beginning as Founding Members.

If you'd love extra support, guidance, and all my best kimchi-making tips in one easy-to-follow place, this is for you.

Join the Waitlist today to be the first to hear when the class opens.

As a Founding Member, you’ll get:

• A deeply discounted price
• Direct access to me as I guide you through the process
• The confidence to know that fermentation is not only safe—it’s FUN!
• The skills to make delicious kimchi in your sleep 😉

✨ YES! Add me to the Early-Bird Waitlist!​

⚡ OTHER VALUABLE CREATORS I FOLLOW. CHECK THEM OUT!

I've been enjoying Jihane's weekly newsletter for over a year now and always find it useful. Like how to put your health on autopilot. Just like I do with my gut health, fermented foods with most meals = gut health on autopilot.

1UP: The Extra Life newsletter by Dr. Jihane Farrell Longevity-focused encouragements for business owners and entrepreneurs to get lean. Subscribe​

P.S. If you'd like a bit of hand-holding as you learn to ferment sauerkraut, check out my fermentation course—it’s the perfect companion to the challenge!