Twenty Ways to Include Fermented Foods in Every Meal

healthy breakfast

Fermented and cultured foods are a wonderful source of probiotic bacteria needed to support good health. If you’ve been thinking about adding more of these foods to your diet, but are unsure of exactly how to accomplish this, these twenty suggestions for including fermented and cultured foods into your meals and snacks may help you out…. 

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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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Lacto-Fermented Verde Sauce

verde sauce

So far in my culturing experience I have only lacto-fermented a few things: cabbage (of course), carrots, and garlic. I’ve been a little nervous to attempt more daring ferments with my summer harvest now finishing up from my garden. Then a few weeks ago I found myself pulling a pile of hot peppers from the plants, which my husband added to our normal selection with no idea they would take off so well!… 

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Stephanie

Stephanie

I've been a pastry chef and a cook for the majority of my adult life, so working for Cultures for Health is a natural fit! I’ve worked with fermenting personally and professionally. Some of my favorite cultured foods are sauerkraut, mead, mascarpone cheese, and pickled ramps. Since my step-daughter was diagnosed with type 1 diabetes in April 2014, I’ve strived to introduce healthy eating habits for my whole family. We do everything from gardening to teaching our children the joys of cooking and creativity. I’m a wife and mother of two wonderful daughters. I come from a large farming family and enjoy instilling old fashion values and fun in my children’s lives. In my spare time I enjoy baking extravagant cakes, cooking, painting, crocheting, knitting, gardening, and quilting. I believe it’s important to pass on passions and talents like these to the next generation, just as my mother and grandmothers did for me.

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Fermented Vegetables: The Unsung Hero of Our Table

IMG_9163 I have been waiting a few months to make some fermented vegetables. I know, it doesn’t sound all that exciting to be looking forward to sauerkraut and pickles of all kinds, but I’m seriously jazzed to have some homemade kraut on the table again.

You see, it’s just been too hot to ferment veggies here. So while everyone’s favorite water kefir and some yogurt and cheese have been happening, these fermented vegetables just had to wait… until now. So I busted out my gallon jar and some ceramic vegetable weights and got down to business with a bottle of water kefir by my side.

But let me tell you why this workhorse of a ferment – stinky as they may be – are a welcome addition to our table.

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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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A Closer Look: Body Ecology Starter Culture

fermented veggies

Today we are going to take a closer look at the Body Ecology Starter Culture.

Product Highlights

Body Ecology Starter

Use this starter culture as an alternative to culturing vegetables with salt or whey. Learn more about culturing vegetables with our collection of Cultured Vegetable Expert Advice Articles.

  • Each box contains 6 packets of starter culture. Store extra packets in the freezer until ready for use.
  • Use to culture vegetables or to culture cream for making cultured butter or creme fraiche (see below).
  • Instructions and recipes are included.
  • Not appropriate for culturing fruit, according to the manufacturer.

 

I am very happy with the taste and texture of my veggies: celery, red cabbage, broccoli, onion, and carrots. This is my first attempt at fermenting veggies, and I will will be fermenting more when these have been gobbled up. ~Mickey

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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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