Fermenting with Friends

 pickling cucumbers

Last week, I was talking with my friend April about fermenting my yearly batch of dill pickles. She immediately got excited.

“Come over to my house, let’s make them together!” she said excitedly. “You can teach me how to do it!”

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Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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Warm Weather Adjustments

Summer Fermentation

Warm weather has finally arrived in my corner of the country, and that means short pants, barbecues, and adjusting my cultures, especially water and milk kefir.

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Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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Rediscovering Milk Kefir

strawberry-kefir-sourcream-ice-cream

Recently, I began branching out with my cultured products, and I was pleasantly surprised to find how versatile water kefir could be. And I promised to try milk kefir grains again…. 

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Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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The Versatility of Water Kefir

outsidethebox

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

I’ve been stuck in a rut with my home cultures. Don’t get me wrong, it’s a nice rut! I love my plain kombucha, water kefir flavored with lemon juice, and kimchi. My kiddo eats cultured carrot sticks regularly and doesn’t complain. And in summer, I make cultured salsa nearly every week.

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Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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