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.