Cold Borscht with Kefir

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There is a hot borscht soup originating from Europe that contains beets as well as hearty chunks of beef and beef bone broth. It is often served topped with sour cream and dill.

This cold borscht, perhaps of Lithuanian origin, is less well known in North America, but has many of the same lovely colors and flavors as the hot beef borscht…. 

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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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What’s New at CFH: Save 25% on Sourdough Starter & 3 New Articles

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This week you can save 25% on Sourdough Starter.  We also have some new recipes including Lacto-fermented Peach Salsa and Banana Pecan Buttermilk Pancakes!

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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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The Flavor of Vegetable Ferments: Young vs. Aged

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When I first started making vegetable ferments I followed the sage 3 days at room temperature advice. By that time they were most likely bubbling so they were fermented, right? So I’d pop them in the fridge and we’d start eating them straight away.

There were other batches that went straight into the fridge for food storage and some of those half-gallon jars we didn’t dig into for months. These always had a slightly different flavor and texture but I didn’t find either unpleasant.

It wasn’t until I changed the way I stored my ferments that a whole world of fermented vegetable flavors began to open up.

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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