My Friend Herman

ceramic crock

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

When I was a little girl, my grandmother would let us stir Herman. Herman lived in an olive and brown patterned ceramic crock in Grandma’s fridge. I never thought to ask where he came from or what he was used for. I just knew he needed to be stirred and it was fun!

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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My Kids’ Favorite Frozen Cultured Treats

juliefrozentreats

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

Our kids are pretty restricted on what they are able to eat. I’ve learned over the last few years that two of my best investments have been an electric ice cream maker (the frozen bowl is kept in the freezer) and silicone popsicle molds. These two tools allow our kids to have frozen treats I can feel good about.

Here are a couple of our favorites:

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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encouraging young children to love cultured foods

annabellekraut

 (our 10 month old daughter’s first taste of sauerkraut)

I was in college before I began to regularly eat fermented foods, and then it was only in the form of store-bought low-fat yogurt filled with aspartame – not exactly a traditional cultured food.

It wasn’t until after my first child was born, over six years ago now, that I really knew anything about fermented foods. Sure the cheese, bread, beer, wine, and yogurt I had seen all of my life had fermented roots, but still I was eating the industrialized American version of them.

So it took me a while to get used to the flavor. Because most of the standard American diet consists of heavily salty and sweet foods, the flavor of a fermented food – rich, tangy, nutty, earthy – is a bit foreign.

Having recovered from a serious sugar addiction, it took quite some time to get my own taste buds wrapped around sauerkraut, kefir, kombucha, and sourdough bread.

I did not want to put my children in the same scenario – trying desperately as an adult to change my ways and learn to eat as so many who came before me.

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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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