Winners of Last Week’s Giveaways

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The biggest hurdle that I’ve faced in starting one type of cultured food or another was simply that – starting. Once you can get past the very pasteurized way of eating that western society encourages, then the idea or act of leaving some food on the counter with a specific bacteria added to it seems like the most natural thing in the world.

That is why I am so excited to be a part of these giveaways. To help someone get off the ground with their kombucha, yogurt, or cheese is such a pleasure.

I will be contacting the winners via email shortly, but for now here are the winners…

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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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blog launch giveaway week, day six: water kefir starter kit

Water kefir is absolutely delicious. I know that sounds like marketing, but really, it is so tasty. When we were drinking it regularly a few years ago I would grab a bottle every afternoon right when the little ones went down for a nap.

This was the afternoon slump period that many, not just mamas, go through. More than coffee or tea or chocolate or sugar that bottle of water kefir perked me right up. It made me feel alive, light, and energetic. My husband said the same thing.

Water kefir is a cousin to the milk kefir culture, so it’s no surprise that the enzymes and probiotics just make you feel good. Plus it tastes a lot like soda pop with its carbonated tang and sweetness, so it’s a great way to quit the soda habit.

 

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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

blog launch giveaway week, day five: mozzarella & ricotta cheese making kit

http://www.dreamstime.com/royalty-free-stock-image-fresh-mozzarella-cheese-image19943736 When people say that they are unfamiliar with fermented foods it often simply means they are unaware that many of the foods they are already eating are fermented.

Take bread, for instance. It was widely made with sourdough throughout much of history. Beer and wine are another fermented food that many of us enjoy. But the one food that almost everyone has eaten that can be counted as a fermented food is cheese.

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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

blog launch giveaway week, day four: kombucha

kombuchacut

Kombucha may just be the cultured food that has gotten the most buzz as of late. You can find it in health food stores, farmer’s markets, and local breweries.

But kombucha has a long and rich history. It is no pop-culture fad, though it may be in our own culture.

Our family’s first foray into kombucha came from a store-bought bottle I picked up at the health food store. I brought it home, tasted it, and immediately fell in love. My skeptical husband said “No thanks.” when I offered him a taste.

Eventually he came around and loved it as much as I did, but neither of us liked the price. We found out we could make it at home for less than 20 cents per bottle and we were sold. Who knows how many gallons of our beloved “bucha” have come out of our kitchen since.

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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