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7 Fermentation Mistakes You Might be Making, and… How to Avoid Them

Download my 4-page PDF guide.

Then, you’ll soon be eating sauerkraut straight out of the jar and eagerly sharing it with friends and family.

Holly Howe holding a jar of sauerkraut. | MakeSauerkraut.com

Learn to Make Sauerkraut that you’ll LOVE to EAT with My Insider Secrets

My number one tip for stellar fermentation success that can be found in your “backyard.”

What equipment to repurpose from your kitchen to get you started fermenting… today.

The game-changing kitchen tool that I reach for each and every time I ferment anything!

Who Knew?

Did you know? Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.

Properly stored, it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

Holly’s gives an easy-to-follow method. She explains why to do things, which I love, as it helps you understand. It’s good to know that you can get excellent results with just a humble jar.

JOHN

I have discovered putting sauerkraut on hard-boiled sliced eggs on rye bread. Delish! Now that I am making my own, I take a jar out of the fridge and just munch on it—a couple of forkfuls whenever I feel like it.
Testimonial for The SureFire Sauerkraut Recipe Collection. | makesauerkraut.com

GRACE

Did you know? In the 18th century, explorers like Captain Cook used sauerkraut to prevent scurvy during long sea voyages, bringing as much as 25,000 pounds of Vitamin-C-rich ferment along on voyages.

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