|
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.
Hi Reader, Last Saturday I had the joy of meeting local fans, signing books, and sharing sauerkraut and kimchi tastes at Volume One—our independently owned bookstore. Supporting a beloved local shop while swapping fermentation tips? The best kind of win-win. If you’re on Instagram, peek at this reel. Mel’s editing magic turned the day into a highlight reel—I’m in awe of how beautifully she captured it. Kimchi Tasting notes? All over the map! Some found the kimchi fiery, others said it was...
Hi Reader, 🌟 Spotlight on Holly I was thrilled to see my name pop up - more than once! - in this piece by Sarah Moore over at Chowhound: 10 Mistakes To Avoid When Making Homemade Sauerkraut You can effortlessly put your gut health on autopilot with one to two forkfuls of probiotic-rich sauerkraut added to one or two meals daily. 🙌 That’s me! Pretty Exciting. The article breaks down the most common missteps—like worrying you’ll need fancy equipment, fermenting at the wrong temperature, or...
Hi Reader, This past weekend I whipped up a triple batch of Sweet Garlic Sauerkraut to prep for my upcoming book signings—and it reminded me of a few tricks you might love for your next sauerkraut-making session. Here’s how to make sauerkraut easier, faster, and foolproof: Go big with a triple batch.Triple the ease, triple the joy. All my recipes scale beautifully: 200 grams of carrots? Make it 600. 20 grams of garlic? Scale up to 60. Simple math, big payoff. Weigh before you prep.I pile...