Planning the Garden With an Eye Towards Lacto-Fermentation (recipe: Winter Kale Chips)

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From the Editor: Please welcome Anita, Cultures for Health Customer Support Rep and Cultured Kitchen Keeper.

Winter is a wonderful time to sit in a warm, comfy chair and plan for a garden with wonderful vegetables to ferment!  A garden can also hold a few surprises as ours did this week.  We’ve had our share of winter weather in the last several weeks – snow storms, ice and way below freezing temperatures but there are plants that don’t seem to mind the more chilly weather.

We found two kale plants standing proud, covered in snow and decided a batch of kale chips would be a wonderful treat!

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Anita Hohler

Anita Hohler

Anita became interested in healthy food and its benefits when her daughter developed food sensitivities. This started her family down a path toward cultured foods and backyard homesteading with gardens, chickens, and the soon-to-be addition of goats.

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Experiments In Sourdough: Brown Rice Starter and “Boosted” Brown Rice Starter

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Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Anita, Cultures for Health Customer Representative and Cultured Kitchen-Keeper.

One of the things I love about my job is that our customers ask the most interesting questions.  I have learned that the answer is frequently “yes, you can”.

Someone recently asked if you could use the brown rice sourdough starter with white rice flour.  Having never experimented with the brown rice starter before, I thought it would be great to give it a test.  I tested the Cultures For Health Brown Rice Sourdough starter and the “Boosted” brown rice starter (using finished water kefir) with white rice flour.

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Anita Hohler

Anita Hohler

Anita became interested in healthy food and its benefits when her daughter developed food sensitivities. This started her family down a path toward cultured foods and backyard homesteading with gardens, chickens, and the soon-to-be addition of goats.

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Battling Fear & Loathing in the Cultured Kitchen: The Four Cultures Anita Keeps

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Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Anita, CFH Customer Service Rep & cultured kitchen-keeper.

My Name is Anita, I love my job and my cultures!   The best part of my job is helping others get over the sometimes daunting prospect of learning to culture foods.  The most common obstacle I see is fear.  It can be very scary to think about creating a living colony of bacteria and yeast and then feeding it to your family!

I completely understand. When I began making cultured foods I was fortunate to have a wonderful person to guide and assist me through the rough spots.  She patiently answered my frantic questions and gave me the confidence to feed my family living foods.

It would be impossible to pick my favorite culture but I have four that are always going in my kitchen…

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Anita Hohler

Anita Hohler

Anita became interested in healthy food and its benefits when her daughter developed food sensitivities. This started her family down a path toward cultured foods and backyard homesteading with gardens, chickens, and the soon-to-be addition of goats.

More Posts