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At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!

Holly Howe

Occupation: Blogger/AuthorHolly Howe

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 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.

Published Book

Fermentation Made Easy! Mouthwatering Sauerkraut Master an Ancient Art of Preservation, Grow Your Own Probiotics, and Supercharge Your Gut Health (2019)

Publications & Books Written For

Thyme and Leek Paste Recipe in WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More — Stephanie Thurow

Sweet Garlic Sauerkraut Recipe in Cowichan Grown: Seasonal Recipes & Local Wisdom — Cowichan Valley Co-operative Marketplace

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