Welcome to My Fermentation Library

Just the place to learn how to safely transform everyday ingredients into healthy and delicious fermented foods.

Learning to ferment is a skill that we can all master. You’ll not only have a lot of fun along this beautiful journey but you’ll:

Develop a set of skills for preparing and packing fresh ingredients into jars and crocks to ferment them into nutritious powerhouses.

Be entertained by jars bubbling away on your counter. Better than Netflix.

Develop a deep appreciation for the marvelous microbes and bodacious bacteria that make fermentation happen.

Replace probiotic supplements with superior nutrition from fermented food.

Have a fridge stocked with flavorful “fast foods” that you can grab at a moment’s notice to elevate the flavors in any dish or meal.

Ready to learn to Ferment Like a Pro? Check out my fermentation library…

Lid screwed onto jar of sauerkraut with spring weight. | MakeSauerkraut.com

Fermentation Library

My self-paced classes are designed for both total newbies as well as fermentation fans who want to add to their existing skills.

Courses are organized into digestible sections and come with downloadable course materials, such as a Quick Start Guide, Recipe Booklet, and Fermentation Journal, to match your learning style and ensure success… batch after batch.

Let me guide you through this amazing craft, help you avoid crucial mistakes, and turn you into Fermentation Ninja in no time.

Six small images showing the steps to make sauerkraut. | MakeSauerkraut.com

Ferment Mouthwatering Sauerkraut Like a Pro!

A Nutritional Powerhouse for Improved Gut Health

If you’ve only ever had it out of a can, you’ve never had sauerkraut! This tangy treat is fantastic for you and can be made in a wide variety of flavors.

Master my proven Surefire Sauerkraut Method to successfully ferment batch after batch of sauerkraut that is safe to eat and… delicious.


Jars packed with cucumbers. | MakeSauerkraut.com

In a Pickle! Mastering Brine Fermentation of Vegetables

Gut-Healthy, Delicious, and Crunchy Vegetable Snacks

Learn my Perfect Pickle Process to stock your fridge with a variety of gut-healthy, crunchy vegetable snacks such as:

Traditional Giardiniera, Chicago-Style Giardiniera, Jalapeño Slices, Asparagus Spears, Dilly Bean Pickles, and more.


Beet Kvass & Kanji

Nourishing Medicinal Tonics for Overall Health and Well-Being

Discover Beet Kvass and Kanji, two fermented, digestive tonics.

Learn how to make them and why you should be drinking them regularly.

PLUS: Two recipes demo with flavoring options based on your liking.


Six small images showing the steps to make chutneys. | MakeSauerkraut.com

Fermented Pastes, Relishes, and Chutneys

Flavorful Condiments to Flavor Dishes and Jazz Up Meals

Meal prep is made easy when you can reach into your fridge and pull out a jar of some probiotic-rich fermented paste to jazz up a dish or enhance a meal. For example:

Serve Cranberry-Orange Relish alongside turkey or enjoy it as a delectable dessert. Spread Leek Flavoring Paste on a sandwich or stir it into soup. Add Fermented Garlic Paste to sauteed greens or stir it into a batch of guacamole.



What Students are Saying

Beet Kvass seems so exotic but Holly’s online masterclass gave me the confidence to make this probiotic power drink.

I love my daily shot of tonic and my tummy does too!


Ucluelet, BC

I have recently been introduced to beet kvass and I love it.

Your masterclass explained in a clear way how simple it is to make this delicious and healthy drink. Thank you!


London, UK

Woman sitting with jar of sauerkraut on knee. | MakeSauerkraut.com

Hi, I’m Holly

I’ll turn you into a Fermentation Ninja in no time!

In 1985, on a quiet side street in Moscow, Russia, a woman named Nastasia invited me to her home and offered me my first kombucha. I was hooked. And this was way before kombucha was hip, mind you. 

At a pub in Munich, Germany, I ate my first sauerkraut alongside bratwurst and washed it down with a stein of hefeweizen. I don’t drink beer anymore, but sauerkraut is my daily fix.

Once, on a two-week road trip from Vancouver Island to Napa Valley, I didn’t bother to pack my sauerkraut. My digestion slowed to a crawl, my energy plummeted, and the fun was gone. That was the last time I made that mistake.

I have been learning, perfecting, and teaching the art of fermentation since 2002. 

My mission is to help people invite the powerful and fun world of healthy bacteria into their homes in order to ferment delicious, gut-healing foods.

I have taught over 500 happy students how to safely ferment at home, both in-person and online. Come join the fermentation party!


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