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. And of course, early winter cabbage is fermented into a broad palette of sauerkraut flavors. Holly joins us to break down the process of fermentation into understandable steps so that anyone can have success growing their own probiotics to use for improving gut health.