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. A common thread among these traditional cultures was the inclusion of fermented foods in their diets.

Holly started by buying Bubbies sauerkraut at her local health food store and added it to evening meals. As her family reached the bottom of the jar more and more quickly, she soon realized her wallet would be happier if she could cut costs by fermenting her own sauerkraut. And now, over fifteen 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.