The Cabbage Crusher

bonnilead

What does a giant wood working tool have to do with fermented food?  Join  Bonni today as she takes a look at something unique that makes the cultured foods process easier and a thing of beauty.

Bonni

Bonni

Bonni started on the cultured foods path quite few years ago, beginning with sauerkraut. Since then, she has cultured yogurt, milk kefir, water kefir, kombucha, a variety of veggies, sour cream and gluten-free sourdough. She is a busy homeschool mom to her daughter, so is always looking for the most efficient and least time consuming ways to manage all of her culturing.

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The Culture-Converted Husband: What Won Me Over – Part 2

husbandlead2

Last week I took a look at three big things that can help a man overcome opposition to something new like cultured foods.  Today we will continue to examine a couple more and conclude with a special encouragement for men.

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Stewart

Stewart is Shannon's slightly fermented husband. He also formats the Cultures for Health e-books and is working on building a homestead so that his family can grow, eat, and culture more food.

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Piimä Ranch Dressing

piimaranchlead

Ingredients

  • 1-1/2 cup piimä yogurt*, strained for 2 to 4 hours
  • 1 cucumber, finely chopped
  • 4 teaspoons olive oil
  • 2 to 3 tablespoons fresh lemon juice
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon fresh dill or 1-1/2 teaspoon dried dill
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 2 teaspoons parsley
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon ground pepper

Instructions

Blend all ingredients together and chill for several hours to fully develop the flavor prior to serving.

*While the mild flavor of piimä makes a faboulous base for this dressing recipe, if you do not have piimä on hand, another yogurt variety may be substituted.

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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The Culture-Converted Husband: What Won Me Over – Part 1

husbandlead1

If you missed last week’s action and adventure segment you may want to read that first.  My conversion to eating cultured foods was a process rather than a single event.  Today I want to take a look at how the “soft sell” my wife did over the years paid off.  Please join me over the next two weeks as I take a look at five different things that can convince a man to consider cultured foods.

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Stewart

Stewart is Shannon's slightly fermented husband. He also formats the Cultures for Health e-books and is working on building a homestead so that his family can grow, eat, and culture more food.

More Posts - Website