Jacque and Laura chat about all things fermenting including sauerkraut, sourdough, yogurt, beet kvass, kombucha, milk kefir, water kefir, etc. Come learn along with us! Links shared in this episode:Nourishing Traditions book: Nourishing Traditions by Sally FallonFermented book: Fermented by Charlotte PikeCultured Food for Life book: Cultured Food for Life by Donna SchwenkNaked Nutrition book: Naked Nutrition by Annie Miller and Amy ChoateNorthwest Edible Life Webpage: How much salt should I use for my fermentation?List of supplies recommended including Fido jars, fermentation weights, fermentation lids, salt: https://www.carrotgal.com/fermentingBubbies sauerkraut: Get Bubbies sauerkraut from Whole FoodsKombucha starter kit: Kombucha Starter Kit from Cultures for HealthMilk kefir starter kit: Milk Kefir Starter Kit from Cultures for HealthWater kefir starter kit: Water Kefir Starter Kit from Cultures for Health Get a full list of fermenting supplies we recommend here: https://www.carrotgal.com/fermenting/ Recipe for Beet Kvass: https://www.carrotgal.com/beet-kvass/ Join us in our Facebook group: https://www.carrotgal.com/chats/ Get your free Gardening Cheat Sheet here: https://www.carrotgal.com/freebies/ Note: The links shared here may be affiliate links which means we may earn a small commission at no additional cost to you.  Thank you for supporting this podcast.   Disclaimer: The information in this video or this post should not be considered medical advice. We are not licensed medical professionals. We are simply sharing our own personal experiences and opinions. Please do your own research and consult with a medical professional before beginning any alternative treatments. The things we discuss in our videos or on our website are not intended to diagnose, treat, cure or prevent any illness or disease.