Using Kombucha Vinegar to Replace Apple Cider Vinegar (and the differences)

One of the most wonderful things about cultured food is the money-saving DIY aspect of the process. Making our own yogurt, kefir, kombucha, sourdough, and fermented vegetables has saved us countless dollars over the years.

And since we’re all looking for ways to cut the grocery budget, it makes sense to see what it is you can make for pennies that can replace those things you have to buy with dollars. Kefir becomes salad dressing, sourdough acts as our yeast, and pickles can be cheaply and freshly fermented.

Now I had a means of saving on our vinegar of choice.

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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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The Thickest Kombucha Scoby… Ever?

Thick Kombucha Scoby

Join Bonni as she shares an adventure with a particularly interesting Kombucha scoby.

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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Easy Homemade Italian Sausage with Kombucha

italiansausage

Ingredients:

  • 2 pounds fresh ground pork (up to 1/4 pound of additional pork fat can be added to the mix for more moistness, if desired)
  • 1/4 cup extra-sour kombucha
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried parsley
  • 2 bay leaves
  • 6 whole peppercorns
  • 2 to 4 cloves garlic, minced (depending on your affinity for garlic)
  • 1 teaspoon Celtic sea salt
  • A few dashes of dried hot pepper flakes or 1/8 teaspoon cayenne pepper, optional

Instructions:

  1. Place fennel seeds, dried parsley, bay leaves, and peppercorns in a clean coffee mill and grind coarsely. Alternatively, you can use 1/4 teaspoon ground pepper and 1 to 2 teaspoons ground fennel, but it’s nice to have a few pieces of fennel seeds in the finished sausage.
  2. Place ground pork in a bowl large enough to allow for mixing. Pour kombucha over pork and sprinkle with spice mix. Add minced garlic, salt, and cayenne if using. With very clean hands, mix together until spices are evenly distributed throughout the ground meat. Place meat mixture in a resealable plastic bag or a glass bowl with a tight lid and refrigerate overnight or up to 48 hours.
  3. Use in any recipe calling for bulk Italian sausage. Be sure to cook sausage to an internal temperature of 160°F.

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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My Kids’ Favorite Frozen Cultured Treats

juliefrozentreats

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

Our kids are pretty restricted on what they are able to eat. I’ve learned over the last few years that two of my best investments have been an electric ice cream maker (the frozen bowl is kept in the freezer) and silicone popsicle molds. These two tools allow our kids to have frozen treats I can feel good about.

Here are a couple of our favorites:

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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