Benefits of Fermented Foods with Holly Howe Self-Care Forum

Holly is the founder of makesauerkraut.com, a popular resource for online fermentation classes, recipes, and articles. A former grade school teacher, she helps students learn how to safely transform everyday vegetables into healthy and delicious fermented foods.

She visits her year-round farmer’s market each week to gather inspiration for seasonally fermenting produce picked at the peak of freshness. Spring leeks are fermented into a delicious paste for seasoning scrambled eggs and ham sandwiches. June cucumbers are made into cucumber pickles for a crunchy snack. And of course, early winter cabbage is fermented into a broad palette of sauerkraut flavors. Holly joins us to break down the process of fermentation into understandable steps so that anyone can have success growing their own probiotics to use for improving gut health.

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Web: www.makesauerkraut.com

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Get the Book: https://www.makesauerkraut.com/mouthwatering-sauerkraut-recipes/