Scoby Snacks

kombuchacut

If you have been brewing kombucha for a while now, you probably have an excess of baby scobys. I do a continuous brew kombucha and brew each batch for a very long time. This results in some huge, and I mean HUGE, scobys. This one measures about 10”-11” in diameter and is about 2”+ thick.

 

From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

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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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Fermented Food Posts Worth Reading

fermentedveggieslead

Today we are going to take a look at a few posts worth checking out on fermented foods.  The topics range from how to get your children interested in fermented food to easy ways to get started.  … 

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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-Raspberry Kombucha

chocolatekombucha

It is an unlikely combination – kombucha and chocolate – but its unexpectedness is part of what makes it so delicious. Chocolate and raspberry are a great combination and make this recipe work delightfully.

The sugar in the jam creates a great carbonated beverage full of raspberry flavor with a hint of chocolate. … 

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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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Kombucha Mustard-Garlic Salad Dressing

mustardsauce

Tangy kombucha that has been fermented long enough to smack of vinegar is the base of this delicious, pungent dressing. Made creamy by the addition of Dijon mustard and plenty of good olive oil, this dressing packs a probiotic punch while adding stunning flavor to greens and vegetables…. 

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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.

More Posts - Website