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July 4 Cultured Food Sale

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.

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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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From Garden to Ferment Jar: Lacto-Fermented Swiss Chard Stems

DSCN4747

Our garden is on the verge of production. I could probably say that all year, every year, but right now it really does seem that way. The beans are just starting to flower. The tomatoes are just starting to ripen. The okra and melons are still very small. And the Swiss chard is starting to show signs of withering in our 95 degree days.

So, last week I started pulling more of it for meals. We’ve got about a half-dozen of these green plants of the Lucullus variety growing right next to a few beets. The stems of this particular variety are purported to taste similar to asparagus and so I’ve been dicing them up to saute. The greens are a lot like spinach and cook up quickly to add to eggs or meat.

So, when I needed only the greens for a particular dish, I decided to make use of those stems by fermenting them with some garden herbs.

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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

A Closer Look: Mild Flavor Yogurt Starter

Raspberry Yogurt

“This is the perfect-tasting culture for my taste buds. I eat yogurt with no sweeteners and I like a mild taste. This is it. Much like European yogurt. I also let it mellow in the machine a bit longer than required, then strain it through a coffee filter for Greek yogurt.” -Q

Today we are going to take a closer look at the Cultures for Health Mild Flavor Yogurt Starter.

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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