Time to Make the Sauerkraut…Again

bonnilead

Fermented cabbage is so delicious. It amazes me every time I make it. It’s incredibly easy. I keep it simple using just cabbage and Himalayan Pink salt. While it’s easy, it does take time to reach the flavor we love. I’m making a half-gallon each time and it’s just not enough…

From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

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Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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My Honey Mustard Kombucha Marinade

Honey Mustard Chicken

Bonni throws a little of this and a little of that (and Kombucha of course) into a delicious marinade.

From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

… 

Read More »

Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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The Thickest Kombucha Scoby… Ever?

Thick Kombucha Scoby

Join Bonni as she shares an adventure with a particularly interesting Kombucha scoby.

Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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Bone Broth, Practically Free!

bonebrothlead

Join Bonni as she explores how she makes homemade bone broth from odds and ends.  The end product is delicious and nutritious!

Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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