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.
You're on the list! 💌 Kimchi Masterclass Update
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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 the course and make sure I cover exactly what you need. Let’s make kimchi simple, delicious, and foolproof—together. |
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, 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: The surprising flavor differences—and fermentation process variations—between kimchi and sauerkraut The deep umami richness of kimchi, thanks to ingredients like fish sauce, salted shrimp, and other fermented flavor boosters Life lessons from the jar—what fermentation teaches us about patience, trust, and transformation How to make my...
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...