Weekly Cultured Gathering: June 29

blog gathering

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?

Highlights from Last Week

Last week we had some really fun and interesting entries, like…

Purple Lacto-Fermented Sauerkraut with Juniper

Raw Milk Yogurt

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.

Feel free to grab the banner above by right clicking and saving to your desktop. Then insert it into your post so everyone can find us!


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: #8

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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 new recipes and products you might be interested in.

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.

More Posts - Website

Sourdough: Getting Started

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Sourdough bread is how bread is supposed to be made, and how it is supposed to taste. I may have a biased opinion based on my overarching appreciation for all traditional foods, but I think that claim has some historical merit.

Before commercial yeast became available, somewhere around the middle of the 19th century, fermentation provided us with the yeast necessary to raise bread. Sometimes, if a household were brewing beer, the barm from the beer would be used as the leavening for bread.

Many households, however, stuck with sourdough. This usually came in two forms – a sourdough starter made at home with just flour and water, or one started from an established starter shared by a friend or neighbor.

You can certainly catch a wild sourdough starter with just flour and water. Some prefer this method, while others prefer a more established starter. For the purpose of this series, we will be following the process of starting with an established culture.

Let’s take a look at getting started with a sourdough culture.

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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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Cantaloupe Kefir Smoothie

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If there were ever a time for a fruity, frosty kefir-based smoothie it is now. The height of summer is upon us and nothing refreshes better than these ice-cold smoothies.

Unusual as it might sound, our family loves this smoothie and its simplicity with melons straight from the garden.

The kefir, cantaloupe, and salt in this smoothie give it a deeply-hydrating effect. So drinking it as a component of breakfast will start a hot day off right.

It is equally as refreshing in the afternoon or at the end of a hot day to replenish some much-needed fluids. Either way, make this smoothie as we move into melon season, and enjoy its tangy-sweet freshness.

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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