Weekly Cultured Gathering: June 15

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?

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: edition #6

http://www.dreamstime.com/stock-photos-old-books-image23187893

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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Milk Kefir: Learning to Use it Every Single Day

In case you missed the previous posts in the Milk Kefir series we’ve been making our way through, here are the previous posts:

I’d like to wrap this series up today with some thoughts on actually using that milk kefir every day, and how it can be a blessing to the busy home cook. If you choose to keep making kefir on a continual basis, then you should have plenty of it. Figuring out what to do with it all can be the next challenge.

Thankfully kefir can be used in myriad ways in the kitchen and at the table. It’s no secret that our family loves milk kefir, and certainly not solely for its tangy flavor. Learning how to use it in all sorts of ways – sweet & savory, smoothies & dips, salad dressings & drinks – really revolutionized the cultured dairy making and eating that goes on in our home.

Here’s what happened…

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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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Apple-Cinnamon Kombucha

apple

When I first began doing a second fermentation with kombucha we used store-bought juice. It was delicious, bubbly, and faintly sweet from the fruit juice.

In recent years, however, I’ve been turning to whole fruits instead for the 2nd fermentation. It is less expensive, more accessible, and simple when you just use whatever fruit you happen to have lying around.

This apple-cinnamon flavored kombucha is reminiscent of sparkling apple cider. While you can use apple juice or cider, I love the fresh chunks of apple bubbling away as the kombucha ferments.

Try this poured over ice for an incredibly refreshing summer drink.

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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