From the Editor: Please welcome Sarah, CFH Customer Support Rep and Cultured Kitchen-Keeper.
We sometimes get asked how we fit all that cultured food into our life. I recently had a very cultured day and decided to share. This is not how everyday goes of course. Most of the cultured food gets made here and there and stored up in the fridge for later.
Here’s how my day went…
Get up and stir some eggs and butter into the sourdough pancake batter that was started last night. Heat the griddle and start cooking.
Go poke at all the overnight cultures. Tip jars around the house of buttermilk, Piima and coconut kefir started from finished water kefir. Check on cheese drying on the rack and wipe down if needed. Flip pancakes in between.
Serve up breakfast.
Portion out pickled carrots, applesauce and yogurt for kid lunches. Slice some bread and put lunch meat and cream cheese to spread on the bread in another container. Zip it all up and send kids off to school.
Nibble on what’s left and grab some coffee. Time to power up the computer and get to work!
Heat some bone broth and throw in last night’s leftover veggies and meat along with a dollop of kraut. Enjoy such a warming lunch!
Strain the off the finished water kefir and bottle. Make up fresh sugar water, re-cover and return to the culturing spot. Pull an assortment of veggies out of the crisper. Toss with some salt and whey. I keep a jar in the fridge for quick ferments. Fill with water, put weights on top and set to ferment.
Grab any finished dairy cultures and refrigerate. Wash cheese again.
Finish up work (adding to the list of more things to try after talking to all those creative customers!) and start dinner.
Snuggle up with the kids and work on homework and reading practice. Send them to bed and check on the emails one more time.