A Closer Look: pH Indicator Strips

pHIndicatorStrips

“Like the safety at being able to check the Ph in my cultured vegetables. I will always keep some available in my kitchen cabinets.” -Mother Judith

“I like having these strips to test the acidity of the Kombucha. It’s simple, just takes a second.” -Ceiba

Today we are going to take a closer look at pH Indicator Strips.

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Shannon

Shannon is a mama to three 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: April 5

blog gathering

Last week Colleen said, “Lacto-fermented radishes and kombucha. I always have kombucha going because I love it so much. This is my first try with the radishes and they seem a little too salty but I’ll eat them anyway.”

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Shannon

Shannon is a mama to three 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

What’s New at CFH: Save 10% on Yogurt Makers & 5 New Cheesemaking Articles

yogurtmakers

Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in.

This week you can save 10% on Yogurt Makers.

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Shannon

Shannon is a mama to three 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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My (new) Favorite Piece of Vegetable Fermentation Equipment

IMGP8027

I’m a simple, back-to-basics kind of gal, especially when it comes to fermenting vegetables.

From the get-go, I have always fermented in canning jars with zero extra equipment. Pints, quarts, half-gallons, all of them have held a traditionally pickled vegetable in one form or another. In the five plus years that I have been doing this, I have only lost a handful of ferments to true rot.

And every time I have lost a fermented vegetable, it has been because I broke the most important rule: always keep your vegetables well beneath the brine.

Which is why this new piece of equipment is my absolute favorite.

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Shannon

Shannon is a mama to three 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