Ferment Mouthwatering Sauerkraut Like a Pro!

My online course will help you successfully ferment batch after batch of sauerkraut that is safe to eat and… delicious. Unique and mouthwatering recipes include Passion Pink (with grated beets, caraway, and garlic), Hawaiian (with pineapple and lime zest), and Firecracker (with jalapeños, red onion, and oregano). Discover a traditional and sustainable way of preserving food.

Does Any of This Sound Like You?

Are you wanting to improve your digestion by adding naturally fermented foods to your diet?

Do you long to create your own homemade ferments, but are frustrated by all the conflicting information out there?

Are you concerned that it will take hours of work and require expensive equipment?

Has your confidence plummeted from previous fermentation attempts?

Are you frustrated by mold or strange things growing on your ferment?

Are you wanting to have delicious nutritious ferments… that your family will actually eat?

Are you afraid of making yourself—or someone in your family—accidentally sick?

Maybe, you’re a bit too worried that you won’t “do it right” and instead just buy the stuff at the grocery store, cringing at the price?

Stop Wasting Time and Money on Failed, Flavorless Batches of Sauerkraut that You Are Afraid to Eat

Learn How to Make Sauerkraut that You and Your Loved Ones will Enjoy Eating

Learn to Ferment Like A Pro In No Time

Enjoy Eating Flavorful Sauerkraut

Reap the Benefits of Improved Digestion

Meet the Sauerkraut Goddess behind this Proven Program

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

Holly Howe is a grade school teacher turned fermentation educator and founder of the popular MakeSauerkraut.com website where she has helped thousands of people successfully master fermentation in a jar with just cabbage, salt, time, and a bit of help from the bacterial world. 

Since her mid-twenties, Holly has been fascinated by the food she eats and its connection to her health. Holly was compelled to add fermented foods to her family’s diet after reading Nourishing Traditions by Sally Fallon, a book based on the diets of healthy traditional cultures and the foods they ate.

Holly started by buying Bubbies sauerkraut at her local health food store and added it to evening meals. Getting her family to eat this new-fangled food took a bit of work. They just were not sold on the flavor. 

She decided to try her hand at making her own. With no YouTube video to guide her and only one fermentation book to refer to, she made her first batch of sauerkraut. Result?

Flat-tasting. Musty. 

Not to be deterred, she experimented with different ingredients and soon came up with a combination her younger son loved, Sweet Garlic Sauerkraut, and then Firecracker Sauerkraut, a winner in her husband’s book.

Adding other vegetables opened up a wide new world. Then, it was time to experiment with different salts and figure out how to get consistent batches. After many trials and tribulations, she was stocking her fridge with flavors the family loved. 

And… when once traveling without sauerkraut for a few weeks, she experienced slowed digestion, and lackluster energy and quickly realized what she was missing. Her daily dose of homemade probiotics!!!

And now, almost twenty years later and with hundreds of quarts and dozens of crocks of sauerkraut under her belt, she is helping others bring scrumptious sauerkraut to their dinner tables. 

She shares her method and many techniques in her proven online program Ferment Like a Pro. 

Here’s Exactly What You’ll Get

In this Program, You’ll Master the Surefire Sauerkraut Method to Fearlessly Ferment Sauerkraut, Effortlessly Add it to Your Meals, and Easily Supercharge Your Gut Health

There are a variety of presentation styles: videos, slide shows, text delivery, PDFs, and step-by-step Recipe Card Decks. 

There is a large set of Zoom calls where I cover just about every question you could have. Watch the process in action on two pre-recorded “LIVE in the Fermentation Kitchen with Holly” sessions.

By the end of this program, you’ll have a jar of sauerkraut fermenting, know what to monitor as it ferments, and know how to evaluate it to determine when it’s time to consume this delicious, probiotic-rich food. 

Module 0: Welcome. Watch This First!

Sauerkraut Fun Facts: How much cabbage is grown for sauerkraut? - makesauerkraut.com

A Message from Holly, Your Instructor

The Magic of a Digital Scale: Your Foundation for Fermentation Success

Why Learn to Make Sauerkraut

Join Our Private Facebook Group

How to Use This Course Platform


Entry Survey

Comprehensive Course Index

MODULE 1: Bacteria at Work for YOU. Introduction to Fermentation

The Power of Fermentation: More than Probiotics

How Fermented Foods Supercharge Your Health

The Invisible Universe of the Human Microbiome

The Flavorful World of Fermentation: Types of Fermented Foods

Why Fermentation is Safe

Pickling vs. Brine Pickling vs. Self-Brining vs. Culturing

How to Ferment Sauerkraut: High-Level Overview

Why Sauerkraut?

Woman in apron packing cabbage into jar. | MakeSauerkraut.com

MODULE 2: Equip Your Kitchen For Fermentation Ease & Success

Sauerkraut making equipment: bowl, knife, scale, jars and grater. | makesauerkraut.com

Introduction: How to Stack the Deck in Your Favor

Kitchen Scale: Your Most Important Fermentation Tool

Salt: Create a Home for the Bacteria

Cabbage Types: Buying Guide

Fermentation Vessel: Provide a Safe Home for the Bacteria

Floaties Trap: Keep Loose Bits from Floating to the Surface

Fermentation Weight: Prevent Fermenting Sauerkraut from Heaving

Fermentation Lid: Let Gases Escape [Buying Guide]

Choices for Slicing Your Cabbage

Other Fermentation Supplies

MODULE 3: In the Kitchen: Master the Surefire Sauerkraut Method

Welcome to My Kitchen Intro Video

The Surefire Sauerkraut Method

SET UP. Gather Supplies and Set Up Your Scale

CHOP. Prepare Your Vegetables and Cabbage

SALT. Create Your Brine

PACK. Pack Mix Into Jar


FERMENT. Watch the Bacteria Working For You

STORE. Move Ferment to Cold Storage

Cabbage leaf places into top of jar of kimchi. | MakeSauerkraut.com

MODULE 4: Your Fermentation Ninja Tool Chest: Skills to Master

Handful of sliced cabbage added to bowl of sauerkraut makings sitting on a scale. | MakeSauerkraut.com

Beginner’s Guide to Using a Digital Scale

Beginner’s Guide to Using the KD8000 Scale

Recipe Collection: A Palette of Sauerkraut Recipes to Please Any Palate

Adjust Batch Size [Jar to Crock] to Fit Your Needs

Monitor Fermentation Signs: From Salty Cabbage to Sour Sauerkraut

Five Senses Safety Check

Troubleshooting & Fine Tuning Guide

Fermentation Lab 101: Set the Stage for Success

MODULE 5: The Healthy Gut Protocol: Enjoy Your Ferments

Key Concepts for a Healthy Gut

How to Make Fermented Foods a Part of Your Daily Life

Effortlessly add the WOW! Factor to Any Meal

Some Simple and Fun Sauerkraut Recipes

Beet sauerkraut and orange for a refreshing winter salad. | makesauerkraut.com


Cranberry relish in food processor scooped into small jar. | MakeSauerkraut.com

A Collection of Over 20 Printable Sauerkraut Recipes

Mentoring in a Private Facebook Group—Priceless!

BONUS COURSE: Flavoring Pastes, Relishes & Chutneys [$47 Value]

Surefire Sauerkraut Calculator for adjusting batch size

Collection of PDF guides for fermentation and troubleshooting

Enjoy Effortlessly Adding this Ancient Superfood to Your Meals.
Better than Probiotic Pills!

Praise for Holly and Her Online Course

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I thought I knew how to make sauerkraut, but Holly’s fermentation method is a game-changer—it showed me how to correctly cut my cabbage and how to calibrate the amount of salt for consistent results. My sauerkraut is now always perfectly crunchy, salty, and tangy.


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We love sauerkraut, and I wanted to learn to make my own.  My first venture went bad after a few months, so I needed info and found your online course. Your directions are so clear.  My new batch is fermenting!


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I made sauerkraut following your steps and not only was it amazing but I give my 7-month-old the juice from it. My 9-year-old LOVES it and I had family over and offered them some who also loved it! Going to do it again soon since it’s almost all gone!


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I’m so glad I took part in Ferment Like a Pro. I already had some experience with fermenting — both success and failure — but Holly’s instruction explained why I got those results. The course boosted my confidence and I made 4 different ferments. They’re all delicious. The best part was meeting on Zoom with people from all over the world and becoming an international community of fermentistas — what fun!! Where before I dabbled, I’m now a committed fermenter — improving my health and having one heck of a good time. Ten stars!!

—Diane Murray, New Mexico USA

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What I found most helpful is the principle of basing everything on weight and on working out the salt ratios. I’m sure when you’re very experienced, you can get away with doing it by feel like Sandor Katz, but I’m a beginner and I really appreciated the simplicity and security of having numbers. Thank you again so much for your excellent recipes.


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I would consider myself a novice-tentative fermenter, with about 50% success rate in the past (failure=mushy, off-putting mold overgrowth…). Using Holly’s methods and advice, especially about the value of measuring ALL ingredients, I have gained confidence AND successfully produced a variety of plain and flavored sauerkrauts. Also valuable was her info on the many benefits to gut health of adding fermented veg and fruit to the diet. Super course and instructor!

—Joan, Washington

Frequently Asked Questions

Is my credit card secure when I make the purchase?

Yes, all payments are processed through the course platform’s payment processor and are 100% secure. Both PayPal and credit card payments are accepted.

What happens after I purchase?​

You will instantly receive an email with your login instructions to access the members’ area. When you log in to the members’ area, you will have access to all course materials.

Do I need to buy a ton of special equipment?​

You don’t need to buy special jars or fancy airlocks. Most of the equipment you need to ferment sauerkraut can be found in your kitchen. If you don’t have a canning jar, you can repurpose a similar-sized jar, and I share various suggestions for homemade fermentation weights.

You will need a kitchen scale, which can be purchased for under $25.

Fermentation is a fun science and the bacteria that do the work for you, work best with a set amount of salt. A kitchen scale will ensure that you get this correct—batch after batch.

Do I need any prior fermentation experience to take this course?

No fermentation experience is needed to be successful in this course. It is designed for the total newbie yet, full of enough treasures to take your fermentation to the next level.

Do I have to wait for course content to be delivered?

The course is pre-recorded, and ready for you to watch and use when you are ready.

How long do I have access to the Ferment Like a Pro?

You will have access to the Ferment Like a Pro and any updates to the program at no additional cost for the lifetime of the program. Pay once, access it whenever you need a refresher, and ferment like a pro… forever!

I don’t want to be on Facebook… is the group optional?

The Facebook group is completely optional. If you are not currently on Facebook, you can create an account that will be used solely to participate in the group discussions.

If you prefer not to join the Facebook group and to stay anonymous, you can still reap the full benefits from the education you’ll learn during Ferment Like a Pro!

Holly’s personal note: All that being said, I’m not a fan of Facebook considering the level of censorship they’ve displayed towards topics related to alternative health. I’m in the process of looking for alternative solutions that respect free speech.

How do I connect with other course participants?

You can join the Ferment Like a Pro! private Facebook group, only for students, to get additional support, advice, and brainstorming help from other fermenters on the same path as you.

I can’t wait to see your jars of beautiful sauerkraut. I’ll be hanging out in the Facebook group too, ready to give help and feedback. Let’s get started!

What if I am not satisfied with the program?​

I am confident that Ferment Like a Pro! is an incredible value and I offer a full 30-day money-back guarantee. If you buy the Ferment Like a Pro and you don’t find it delivers on its promise, I will promptly refund your money. No questions asked.

Just let me know at [email protected] and I will promptly refund your money if it is within 30 days of your purchase date.

Learn to Ferment Like a Pro In No Time

The SureFire Sauerkraut method is the most effective way to successfully ferment batch after batch of sauerkraut that is safe to eat and delicious.

Buy the Book | MakeSauerrkraut.com

Enroll in the Program

Gather Supplies. | MakeSauerrkraut.com

Gather Equipment & Supplies

Ferment a Jar. | MakeSauerrkraut.com

Ferment a Jar of Sauerkraut

Enjoy! | MakeSauerrkraut.com

ENJOY! Your Belly Will Thank You

We’ve Helped Over 100,000 Individuals—Just Like You—Ferment Delicious Sauerkraut

30-Day Money-Back Guarantee

I am confident that Ferment Like a Pro! is an incredible value and I offer a full 30-day money-back guarantee. If you buy the Ferment Like a Pro! and you don’t find it delivers on its promise, I will promptly refund your money. No questions asked.

Just let me know at [email protected] and I will promptly refund your money if it is within 30 days of your purchase date.

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