A Closer Look: Mitoku Traditional Natto Spores

natto

I had never made natto before, didn’t even know what to expect. But I watched some videos on youtube and gave it a try. I followed the directions that came with the package, and it turned out great. Looked and smelled just like the video said it would. Thank you!

Today we are going to take a closer look at Mitoku Traditional Natto Spores.

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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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Weekly Cultured Gathering: August 16

blog gathering

It is always interesting to see how fermented foods are portrayed in the media.  This week we found an article on the increasing popularity of Kombucha.  Take a look and then leave a comment or your own link!

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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 10% On All Books, Weekly Recap, and New Articles

bookcoverslead


Are you a fermented food book worm?  Do you want to expand your list of useful kitchen skills?  This week you can 10% off all books on the Cultures for Health website.  And check out the usual weekly recap and new articles.

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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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Red Potatoes and Green Beans in Sage Sour Cream Sauce

redpotatoesgreenbeans

Red potatoes are the star of this cultured side dish. This recipe can also be adjusted to make a chilled potato salad with a pickled bean kick!… 

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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