Living Homegrown

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LH 06: Fermenting Food 101 (Using a Mason Jar)

Welcome to Episode #06 of the Living Homegrown Podcast!

This episode is all about the basics of fermented food and how to do it in small batches.

Small batches are fast, easy and allow you to experiment with flavorings.


The big take away from this episode is this new gadget that allows you to turn an ordinary mason jar into a nifty fermentation vessel.

You will love it!

It’s all about Lacto-Fermentation 101 with Karen Diggs – the founder of Kraut Source.

You learn:

  • What lacto-fermentation is
  • How fermentation works
  • The health benefits of fermented foods
  • How to turn a mason jar into a ferment vessel
  • The steps to making sauerkraut (a great beginner recipe)
  • Which salts are best to use
  • Good books to start with

Karen Digs of Kraut SourceKaren Diggs is a certified nutritionist, chef and food writer.

She teaches nutrition and culinary classes at Bauman College in Berkley, CA and is also the founder of Kraut Source.

The Kraut Source is a cool fermentation device that sits on an ordinary mason jar and lets you ferment in small batches.

I hope you enjoy this interview.

Let’s dive into small-batch fermentation!



Resources & Links Mentioned:

Parts of Kraut Source -



Click here for the full transcript for Episode #06

Kraut Source Interview -


Thank you so much for listening!

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Have a Question?

Do you have a canning/homesteading question you’d like answered on a future podcast episode?

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Let Me Hear From You…

Did this episode make you want to try fermenting?

What would you like to learn next?

Tell me in the comments!

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy®. For 9 years, Theresa was the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two sons and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.