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…
Our current favorite flavoring is a splash of maple syrup. We have also tried a second fermentation for milk kefir with Orange Zest, Blueberries and strawberries. The second fermentation really infuses the flavor with added robustness. We prefer a less tart flavor so our second fermentation is approximately six hours.
Our current favorite is a second fermentation with sliced ginger. We’ve also tried Blueberries, Pomegranate, Orange Zest and Lemon. I also used finished water kefir to make Tepache, which is a delicious fermented drink made with fresh pineapple, sugar and spices.
My favorite sourdough starter is Camaldoli. It is a good, active starter with a great flavor. Pancakes and crackers are always popular but our favorite is a loaf of bread baked in a Dutch Oven right out of the fireplace. Always a big hit with our family when the electricity goes out.
What fermented kitchen is complete without delicious kombucha brewing? The continuous brew system has an honored spot in the corner. A current favorite of ours is a second fermentation with peach or ginger.