Kraut Source

Kraut Source Kraut Source is a kitchenware designed for making delicious lacto-fermented foods at home.

06/20/2026

Yes! Making umeboshi plums in a small batch using my Kraut Source top! Back in stock ChouAmi - The Little Fermenter!!!

05/25/2026

Kraut Source - The Little Fermenter, in action!

05/21/2026

It’s happening on May 27th! Come join this fun, and delicious hands on workshop taught by Chef Karen and learn how to make shio koji and other koji forward dishes that will rock your taste buds with umami!
Click link in bio to register now! Only a few spots left.

05/12/2026

My lunch! Gluten-free sourdough from , raw sharp cheddar from AND homemade purple sauerkraut!
Fermented yummy that’s also good for my tummy!😋

04/23/2026

Making Japanese-style pickled/fermented vegetables with nuka (rice bran)!

04/15/2026

Oh yeah! Kasuzuke Salmon: marinaded in saké lees, and grilled to perfection!
Want to learn more about using saké lees and other traditional Japanese fermentation techniques?
Join me at on April 26th for a hands on, fun filled class! We will also sit down and enjoy all the dished we make in class served with wine!
Just a few spots left!

04/09/2026

Learn to make you own Shio Koji, Amazake, and other koji-based dishes on April 26, Sunday with Chef Karen.
Turn up the umami, and satisfy your taste buds!
Class size is small, hands on, and we sit down to enjoy all the dishes plus wine!
😋😋😋
Click link in bio to register!

03/25/2026

In-person Japanese Fermentation Class at the beautiful on April 26, Sunday.
An amazingly yummylicious and koji forward menu, plus all attendees will take home a jar of shio koji!
Class size is limited, so register now! Link in bio.
See you there!❤️

03/20/2026

Fermented Tea Leaf Salad (Laphet Thoke), homemade and no waste!
I’ve been experimenting using different tea leaves after they were steeped, so it’s giving them a second life. No waste!
💚🌱💚
Stay tuned for the recipe!
Do you like this salad?

02/19/2026

I’m making a bed of nuka, or rice bran bedding which is used to preserve/ ferment Japanese style pickled vegetables.
I’m teaching a Japanese Fermentation Intensive hosted by , and we are making zukemono, which includes using nuka.
There are so many ways to ferment and have fun with cultures!

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San Francisco, CA

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