Kareniscooking

Kareniscooking Karen Wang Diggs Karen Diggs, CNC is a member of the National Association of Nutrition Professionals. She lives by the simple motto: "Eat Right, Be Well."

Karen merges her deep and innate culinary skills with her knowledge of holistic nutrition to help individuals achieve optimal health through detoxification and weight loss workshops, therapeutic cooking classes, and private nutrition consultations. "Our most intimate and profound connection with Nature is through the foods we eat. " -- Karen Wang Diggs

07/28/2026

The transformation of fermentation at work! From fresh plums into umeboshi that are so delicious and good for you!🧡

07/03/2026

I picked these magnificent organic roses with the morning dew still on them from Garden Valley Ranch and was inspired by Emiko Davies blog’s recipe “from a Venetian monastery” . She stayed there and had rose petal jam made by the monks…
Divine!

06/20/2026

I 🧡 being able to ferment a small batch of umeboshi plums with my Kraut Source fermentation top from ChouAmi - The Little Fermenter !
🧡 Have you made umeboshi plums at home?

06/14/2026

Had a great time teaching Wild Fermented Beverages Preserved yesterday.
Such a fantastic group of fermenters going wild!
Please join me for my next class on August 20th!
🧡🧡🧡
Click link in my bio to sign up!
See ya.

05/31/2026

I love a classic Spanish Omelette cooked with the best extra virgin olive oil and thin slices of potatoes! Simple, delicious, and gluten-free too!

05/30/2026

Simple and nourishing meal with Ora salmon on Luna Koshihikari rice ( grown in California) from and serving it in a handmade wooden bowl from

05/29/2026

To celebrate the upcoming full moon, a cup of Moonlight White white tea from ancient trees of Yunnan Province in China. Wonderful selection from !
A wonderful and poetic way to flow with the silver glow of the bright moon.

05/28/2026

Shio koji bread! You’ve got to try this!
Even better if you use homemade shio koji.
Recipe link in my bio.

05/27/2026

I ❤️ my new tadka from ! One of the best kitchen tools! High quality and so much fun to use.
In addition to using the tadka to bloom spices, making a small batch of garlic confit is a breeze.

05/25/2026

Only a few spots left! Learn to make Shio Koji and other koji-based goodies that will rock your taste buds with an umami explosion! It’s happening in 5/27, Wednesday evening in Oakland.
Click link in my bio to register now!

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San Francisco, CA
94109

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