Pickled Things’ owner, Heidi Nestler, first became passionate about fermentation while living in rural Japan during the 1990s. Over the years she has studied with Sandor Katz and collaborated with Elizabeth Andoh. In addition to Pickled Things, Heidi coordinates Nutrition Night at Quest Center for Integrative Health in NE Portland. Heidi also teaches classes on fermentation and traditional foods and cooks privately for clients seeking to address health challenges through diet.
Heidi talking about natto:
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