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LH 06: Fermenting Food 101 (Using a Mason Jar)

Welcome to Episode #06 of the Living Homegrown Podcast!

This episode is all about the basics of fermented food and how to do it in small batches.

Small batches are fast, easy and allow you to experiment with flavorings.

BUT…

The big take away from this episode is this new gadget that allows you to turn an ordinary mason jar into a nifty fermentation vessel.

You will love it!

It’s all about Lacto-Fermentation 101 with Karen Diggs – the founder of Kraut Source.

You learn:

  • What lacto-fermentation is
  • How fermentation works
  • The health benefits of fermented foods
  • How to turn a mason jar into a ferment vessel
  • The steps to making sauerkraut (a great beginner recipe)
  • Which salts are best to use
  • Good books to start with
  • Karen Digs of Kraut SourceKaren Diggs is a certified nutritionist, chef and food writer.

    She teaches nutrition and culinary classes at Bauman College in Berkley, CA and is also the founder of Kraut Source.

    The Kraut Source is a cool fermentation device that sits on an ordinary mason jar and lets you ferment in small batches.

    I hope you enjoy this interview.

    Let’s dive into small-batch fermentation!

     KrautSource.com

     

    Resources & Links Mentioned:

  • Kraut Source Website
  • Kraut Source Kickstarter video (demonstrating the kraut source)
  • Karen’s Recipe – Cranberry Apple Relish
  • Karen’s Recipe – Persimmon/Pomegranate Relish
  • Karen’s Recipe – Classic Sauerkraut
  • 10 Reasons to Eat Lacto-Fermented Foods
  • Theresa’s – The Truth About Fermented Foods
  • Karen recommends: Wild Fermentation by Sandor Katz*
  • Theresa recommends: The Art of Fermentation by Sandor Katz*
  • Podcast Episode 05 – on Pickling Salt
    • Parts of Kraut Source - LivingHomegrown.com

      Extra Info:

    • Karen’s How-To Ferment Videos
    • Making Yogurt on Your Countertop
    • How to Make Cultured Butter
    • How to Make Water Kefir
    • Episode #00 – All About This Weekly Podcast Series
      • Transcript:

        Click here for the full transcript for Episode #06

        Kraut Source Interview - LivingHomegrown.com

        Thank you so much for listening!

        If you liked this episode, I would love for you to help me spread the word.

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        Have a Question?

        Do you have a canning/homesteading question you’d like answered on a future podcast episode?

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        Let Me Hear From You…

        Did this episode make you want to try fermenting?

        What would you like to learn next?

        Tell me in the comments!

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        About the Author:

        Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

        3 Comments:

      • Joyce says:

        I would enjoy this size of fermentation . There is only my husband and myself at home. He remembers when his mother made sauerkraut in large containers. He loves it! This will be a very good tool for us.

      • Natalie says:

        I’m loving your podcast so far (just discovered you two days ago). I’m really eager to try making yogurt now that I know a way to do it at room temperature. I have made my own sauerkraut in the past in a glass bowl on the counter. This looks like a fantastic way to do it without using as much counter space. I hope she can promote these and market them to a wider audience. Can’t wait to get one.

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