I want our People's Probiotics community to gather to demystify the beautiful science of beneficial bacteria, to laugh at the inevitable kitchen mishaps, and to celebrate those "aha!" moments when someone's first batch of kimchi turns out perfectly funky. I've watched shy newcomers blossom into confident culture cultivators, seen families bond over shared fermentation projects, and created a space where the ancient wisdom of our ancestors meets modern wellness in the most delicious way possible.
People's Probiotics was born from my personal quest for healthy living through fermentation, nutrition, herbal remedies, travel, nature, and movement – and evolved into a love of kitchen experiments and the transformative power of live cultures. Fermentation isn't just about creating delicious, probiotic-rich foods – it is about building community, preserving traditions, and empowering people to take charge of their wellness one batch at a time.
You can find me hosting workshops and events in Savannah and the lowcountry.
Thanks for being here – and being part of the bubble.- Erin
For nearly all of my adult life I was living outside of the US – in Canada, in Europe, in Asia. It was through living and traveling in Europe and Asia that I realized how much fermented foods people eat on a daily basis! It was only later that it dawned on me that all of the Sauerkraut I was eating in Germany was fermented or pickled. Olives, miso, coffee, cacao, cheese, yoghurt, drinks… it’s all fermented. Quickly the awareness of the benefits of fermentation and probiotics was growing in my life and all around me.
About Erin.
Hi, my name is Erin and fermentation came into my life in 2007 while living in South Korea. I didn’t consciously know that fermentation is fermentation. All I knew was that I loved all the types of kimchi and foods my taste buds were experiencing that year.
When I came back to Germany, where I was living, I would recreate the kimchi recipes I learned and dish them out to my friends in large jars.