Karen Diggs

Karen Diggs is a certified nutritionist, therapeutic chef and writer. She graduated from the California Culinary Academy and Bauman College, where she is also currently a culinary instructor. Diggs honed her cooking skills as a chef at the Mandarin Oriental Hotel in Hong Kong and restaurants in Asia and the Bay Area. In 2014, she launched a successful Kickstarter campaign to fund Kraut Source (a stainless steel fermentation device that fits onto Mason jars for small batch making of superfoods such as sauerkraut, pickles and kimchi). Her main passion is to encourage everyone to start making their own live-cultured, fermented foods at home. She also has a new book titled Happy Foods by Viva Editions.

  • Fermentation Workshop
    Blackhawk
    Saturday, August 5, 2017, 11 am
    handson
    $80.00


    Spicy Jicama and Corn Salsa with Chips
    Real Pickles with Pickle-Brined Turkey Meatballs
    Kimchi with Green Mangoes Served over Rice Crackers
    Tasting of Cultured Summer Cocktails—made with fermented brine from cultured vegetables
  • Fermentation Workshop
    San Mateo
    Saturday, August 26, 2017, 11 am
    handson
    $80.00


    Spicy Jicama and Corn Salsa with Chips
    Real Pickles with Pickle-Brined Turkey Meatballs
    Kimchi with Green Mangoes Served over Rice Crackers
    Tasting of Cultured Summer Cocktails—made with fermented brine from cultured vegetables