Episode 48: Kimchi, Kefir, and Kombucha: Oh My!

from Seamossgirlies · host iHeartPodcasts

In today’s episode, Kate and Emma dive into the history of fermented, pickled, and canned foods. We talk about the gut microbiome, the difference between a fermented and pickled food, and the science behind probiotics. Kate and Emma discuss their favorite kombucha flavors and all of their pickling secrets.Kate Glavan -- instagram.com/kateglavan/Emma Roepke -- instagram.com/emma.roepke/Sea Moss Girlies -- instagram.com/seamossgirlies/ Sea Moss Life Community Platform on Geneva https://links.genevachat.com/invite/03fa1998-a28f-4cc1-8bae-95dec9ecf0e6 Use code SEAMOSSGIRLIES for 15% off your order from Joolies Medjool Dates.https://joolies.comUse code SEAMOSSGIRLIES for 10% off your order from 26th and Love. https://26thandlove.com/?ref=NCDgKhQevc1xoLearn more about your ad choices. Visit podcastchoices.com/adchoicesSee omnystudio.com/listener for privacy information.

NOW PLAYING

0:00 42:04

1×

No transcript for this episode yet

We transcribe on demand. Request one and we'll notify you when it's ready — usually under 10 minutes.

Share this episode

Similar Episodes

No similar episodes found.

Similar Podcasts

No similar podcasts found.

Frequently Asked Questions

How long is this episode of Seamossgirlies?

This episode is 42 minutes long.

When was this Seamossgirlies episode published?

This episode was published on October 5, 2021.

What is this episode about?

Is there a transcript available for this episode?

Yes, a full transcript is available for this episode. You can read the complete transcript on the episode page.

Can I download this Seamossgirlies episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.

URL copied to clipboard!