An Introduction to Ancestral Fermentation

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Before we could share recipes on the internet, before you could purchase specific cultures for consistency and reliability, before food was shipped across continents or even state lines… there was fermentation.

Here on the blog I’d like to start a series on ancestral fermentation. We’ll explore the roots of fermentation, how it was done historically with no special equipment, and how various cultures have used it around the world for as long as food has been eaten.

But first, lets explore some of the very basic historical tenets of fermentation.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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the Weekly Cultured Gathering: May 25th

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Welcome to the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself.

Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.

Whatever draws you to the art of fermentation, this weekly gathering is a place where you can find others working towards the same goals as you are. It is a community.

So please share what’s culturing on your counter. Have a new recipe? What’s your favorite ferment right now? Why do you eat cultured foods? What have you learned that might help others?

Please share a link to your favorite cultured blog post below. If you don’t have a blog, I’d love to hear what you’re up to in the comments. Next week I’ll highlight a few of your posts & comments for everyone to take a closer look at.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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The Weekly Cultured Food Roundup: edition #3

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Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and a few interesting links from around the web.

Let’s start with some awesome new content you can find at the CFH site including recipes, upcoming products & events, and brand new products to help you in your cultured kitchen.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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CFH at the Green Festival in Chicago

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Note from Shannon: Please welcome Suzanne, CFH Customer Service Rep & cultured kitchen-keeper, as she shares her culturing experiences from the Green Festival in Chicago.

I just returned home from Chicago, where Cultures for Health presented products and shared culturing know-how in our booth at the Green Festival, held at Navy Pier.

While we met with lots of interest in making kombucha, yogurt and other cultured foods at home, the theme of the weekend seemed to be cultured vegetables. This should come as no surprise, considering Chicago’s rich history of European immigration.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website