Kaitlynn Fenley

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

A finished bottle of pomegranate kombucha pouring into a small glass.

Beverage Fermentation

Pomegranate Kombucha Secondary Fermentation Recipe

A pitcher of ginger turmeric kombucha pouring into a single serve cup.

Vinegar & Tonics

Probiotic Ginger and Turmeric Shots Fermented with Kombucha

A small bowl of finished soy free miso paste.

How to Make Soy Free Miso Paste (Red Miso Recipe)

Sourdough Blueberry Bagels (with active starter or discard)

Sourdough Cottage Cheese Bagels (13.4 g Protein)

Overhead view of a jar filled with probiotic pickled garlic cloves, fresh herbs like thyme and rosemary, and homemade sauerkraut brine, with a spoon resting inside. Fresh garlic and a linen cloth are visible in the background.

Fermented Pickles

My Easy Probiotic Pickled Garlic Recipe (only 3 ingredients)

Overhead view of sourdough gingerbread muffins on parchment paper, some drizzled with creamy eggnog icing, others dusted with powdered sugar, and one muffin cut in half to show its moist interior.

Sourdough Discard Muffins

My Sourdough Gingerbread Muffin Recipe with Eggnog Icing

A plate of cider-braised pork and sauerkraut served over creamy butternut squash grits, garnished with fresh thyme and black pepper. The dish is photographed in natural light, with a rustic green napkin and fresh herbs in the background.

Cider Braised Pork and Sauerkraut Over Butternut Squash Polenta

finished sourdough cranberry oatmeal cookies on a white counter top. The center cookie has a bite taken out.

Sourdough Discard

Sourdough Cranberry Oatmeal Cookies (Slice and Bake Cookies)

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