Karen Wang Diggs is a classically trained chef, certified nutritionist, the author of Happy Foods: Over 100 Mood Boosting Recipes, and the Chief Fermentation Officer of Kraut Source.
After graduating from the California Culinary Academy, she worked for the Mandarin Oriental Hotel in Hong Kong and also helped open several restaurants there. After seven years of honing her culinary skills, Karen returned to the Bay Area and shifted away from the crazy restaurant world. That’s when she found Bauman College, and returned to school to gain her certification in holistic nutrition.
Thanks to her time at Bauman College, Karen learned the incredible health benefits of fermented foods and became obsessed with designing a fermentation system that would encourage more people to make their own sauerkraut and pickles at home. It was her obsession that led to the simple but elegant solution of Kraut Source: Fermentation Made Simple, which enables fermentation using wide-mouth mason jars.