Cold Borscht with Kefir

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There is a hot borscht soup originating from Europe that contains beets as well as hearty chunks of beef and beef bone broth. It is often served topped with sour cream and dill.

This cold borscht, perhaps of Lithuanian origin, is less well known in North America, but has many of the same lovely colors and flavors as the hot beef borscht…. 

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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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Chocolate White Russian Kefir Pudding Shots

eveshotlead

From the Editor: Please welcome Eve, CFH Customer Support Representative and Cultured Kitchen Keeper…. 

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Eve

Eve

For my 7th grade Science Fair project I cultured yogurt. I received first place in my division and competed in a regional competition. My fascination with cultured foods has stuck with me ever since. Over the years I have made yogurt, fermented vegetables, sourdough, kombucha, and also love sprouting and dehydrating. In my spare time I like to knit, bike, garden, cook, and study natural medicine.

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Choosing Milk for Culturing

choosemilklead

Back before I began culturing frequently, I bought milk without much thought. I tried to get organic when it became available, sought out local dairies and looked for a good price. When I began to use dairy in culturing when I received milk kefir grains from a friend, I learned there was a lot more to milk! And more options have become available in the years since.

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Sarah

Sarah

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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SaladKraut and Other Tips for Streamlining Ferment Routines

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I could easily spend hours a day dabbling in the kitchen with cultures. Trying new combinations of vegetable ferments, spinning a batch of kefir into something new and exciting, or baking up something sweeter than usual with my sourdough starter all sound like a great way to spend the day to me. It’s part of my job, and I love it!

But let’s face it, I can’t afford to spend that kind of time in the kitchen unless it’s for work. And I’m guessing I’m not alone in saying that.

So, instead of spending free time I don’t have experimenting in the kitchen, I generally keep it very simple. Here are a few ways I streamline my making of kraut, kefir, and sourdough.

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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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