In todays episode we have Holly joining us from Vancouver Island , Canada.  We touch on all things fermentation , the tools needed , how to do it and the benefits of it. She explains the lactic acid , the salt concentration as well as the gut microbiome. 

Another aspect we touch is how long can we keep fermented goods for and how long does the fermentation process take.Another topic we touch on is prebiotic and probiotic. As well as moving on to touch on the gut microbiome and the importance of it.  Further on in the conversation we speak about pickled and fermentation. We touch on Fermented Coconut water.   To connect with Holly : https://www.makesauerkraut.com/about/