The Cabbage Crusher

bonnilead

What does a giant wood working tool have to do with fermented food?  Join  Bonni today as she takes a look at something unique that makes the cultured foods process easier and a thing of beauty.

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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Water Kefir: Simple and Delicious

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

There are so many cultured foods and drinks to choose from, but if I had to choose a favorite, it would be water kefir. Water kefir is incredibly easy to make and versatile. There is a flavor to please virtually anyone.

Culturing water kefir is as simple as putting water kefir grains in a quart of sugar water for 48 hours. Here is how we make it extra tasty.

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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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Keep ‘em Cozy, but Don’t Cook the Kefir Grains!

jars in oven

Note from Shannon: Please welcome Bonni, Cultures for Health Customer Service Rep and Cultured-Kitchen Keeper.

When the seasons change and the weather begins to cool, we have to get creative with keeping appropriate temperatures for our cultures. I keep my house relatively cool in the Autumn and Winter months ~ 67ºF(19ºC) during the day and 63ºF(17ºC) at night. We stay cozy in sweaters or blankets, but cultures have a bit of a harder time.

So, here’s what works to keep my cultures cozy…

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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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Making Chevre is Easy! (photo tutorial and video)

http://www.dreamstime.com/royalty-free-stock-image-fresh-goat-cheese-rosemary-image30133866

Note from Shannon: Please welcome Bonni, CFH Customer Service Representative and Cultured Kitchen-Keeper.

I’ve been culturing for years. You’d think I would be ready to take on any culturing task. Not so! Yes, I get nervous every single time I try something new. I’ve fermented sauerkraut and dilly beans using our recipes, but I was still nervous making our salsa recipe for the first time.

Recently I decided to try my hand and making cheese, beginning with chèvre. I’ve heard it was really easy. Still, I made my husband hang in the kitchen with me. To my surprise, it really was easy…even easier than I expected.

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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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