Sauerkraut or Kimchi?

Discover the key differences between them and get some simple tips to help you start fermenting either one, or both, in your own kitchen today!

Join Holly Howe for a deep dive into the delicious, gut-loving worlds of kimchi and sauerkraut. While both are cabbage-based ferments packed with probiotics, they couldn’t be more different in their histories, flavors, ingredients, and fermentation processes.

Holly Howe

Meet our guest

Holly Howe, founder of the website MakeSauerkraut.com, author of Mouthwatering Sauerkraut [+Kimchi], creator of the #10KJarChallenge, and host of the annual Fermentation summit. Holly is a passionate fermentation teacher dedicated to making the art of sauerkraut and kimchi approachable, foolproof, and life-changing. Through her book, online resources, and vibrant community, she empowers home fermenters to confidently transform simple ingredients into gut-boosting superfoods—one jar at a time.


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Join Us

What You Will Learn

  • What is sauerkraut?

  • What is kimchi?

  • Key ingredients for both

  • How is sauerkraut made?

  • How is kimchi made?

  • Why does kimchi have a greater diversity of bacteria?

  • How do you make vegan kimchi?

  • Simple ways to enjoy these fabulous ferments.

Holly's book Mouthwatering Sauerkraut

Course curriculum

    1. Webinar link: April 8, 10 am Pacific time Holly Howe of Makesauerkraut.com

About this course

  • $12.00
  • webinar link