Beet Kvass, Take 2

BeetKvassTake2

Customer Support at Cultures for Health likes to help people make and eat fermented foods.  Today, Jerri shows the adventure that came out of a simple question, “So I was wondering if you could help me make this stuff taste good?”  Join her as she takes a second look at Beet Kvass.

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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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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