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

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.com Use code SEAMOSSGIRLIES for 10% off your order from 26th and Love. https://26thandlove.com/?ref=NCDgKhQevc1xo Learn more about your ad choices. Visit podcastchoices.com/adchoices