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

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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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A Closer Look: Plastic Strainer

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Today we are going to take a closer look at the plastic strainer.  These plastic strainers are one of my favorite tools for making both milk and water kefir. They easily catch the grains and fit over a wide-mouth mason jar lid with just a bit of overhang.

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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 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.

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The Most Versatile Cultures in My Kitchen: Water Kefir and Kombucha

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

I’m a big fan of both water kefir and kombucha. They are delicious, easy to make, and I can generally keep them going in my kitchen no matter how crazy life gets. I also love them both because they are incredibly versatile. Having a batch of either going at any one time not only means having a delicious probiotic beverage but also an ingredient or culture for any number of other foods.

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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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