Episode Details

Fermenting vegetables is a topic we all have questions on, whether we’re just starting with fermentation or we’ve been doing it for years. Today I welcome Holly Howe of makesauerkraut.com and we answer your real-life fermenting veg questions. Holly is amazing. I personally learned so much from the hour and a half I spent with her, and I know that wherever you are in your fermentation practise, you will too.

Supporters can also access an after show - I persuaded Holly to stay on a bit longer and talk to me about how to know if a ferment has gone bad and what steps you can take to combat mould.

Holly is super busy right now organising her upcoming event, the fermentation summit which will run from September the 15th to 17th this year, 2026. If you would like to get access to a whole load of free video presentations by fermentation experts that will move your practise forward no matter where you are at, sign up at ancestralkitchenpodcast.com/hollysummit.

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What we cover:

• Equipment for fermentation
• The use of inoculants
• What the best cabbage is for sauerkraut
• What to do if your sauerkraut is dry
• The importance of salt in fermentation and which salt is the best
• What will make the difference between succeeding and failing
• How long to ferment your sauerkraut for
• How to make a year’s worth of sauerkraut
• Cucumber pickles, talking about how to avoid them going soft

The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their