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.

BUT…

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 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:

• Kraut Source Website
• Karen’s Recipe – Cranberry Apple Relish
• Karen’s Recipe – Classic Sauerkraut
• Karen recommends: Wild Fermentation by Sandor Katz*
• Theresa recommends: The Art of Fermentation by Sandor Katz*

Transcript:

Click here for the full transcript for Episode #06

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?

Ask me on my Ask Theresa page – It’s easy!

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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