Place of Residence: Vancouver Island, British Columbia, Canada
Background and Personal History:
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.
She visits her year-round farmer’s market each week to gather inspiration for seasonally fermenting produce picked at the peak of freshness. Spring leeks are fermented into a delicious paste for seasoning scrambled eggs and ham sandwiches. June cucumbers are made into cucumber pickles for a crunchy snack. Fall carrots and beets are julienned and brine pickled for topping winter salads. And of course, early winter cabbage is fermented into a broad palette of sauerkraut flavors.
• Fermentation Made Easy! Mouthwatering Sauerkraut Master an Ancient Art of Preservation, Grow Your Own Probiotics, and Supercharge Your Gut Health (2019)
Thyme and Leek Paste Recipe in WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More — Stephanie ThurowSweet Garlic Sauerkraut Recipe in Cowichan Grown: Seasonal Recipes & Local Wisdom — Cowichan Valley Co-operative Marketplace
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