Fruit Kvass

dicedapples

Every time I hear about a new and different culturing project, I simply must try it! Especially when it promises such easy and delicious recipes such as this one!

You have probably heard of Beet Kvass, which is one of my favorite all time drinks. But have you heard of Fruit Kvass? My kiddos don’t love Beet Kvass, but Fruit Kvass is perfect for their little palates.

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Erin

Erin

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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A Closer Look: Fermented Vegetable Master

Fermented Vegetables

“Good alternative to a traditional fermenting crock. Great size for those with small households.” -Holly

Today we are going to take a closer look at the Fermented Vegetable Master.

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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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Time to Make the Sauerkraut…Again

bonnilead

Fermented cabbage is so delicious. It amazes me every time I make it. It’s incredibly easy. I keep it simple using just cabbage and Himalayan Pink salt. While it’s easy, it does take time to reach the flavor we love. I’m making a half-gallon each time and it’s just not enough…

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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Gathering Around Cultured Foods When Food Sensitivities Isolate You

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Recently my husband and I shared our ninth wedding anniversary. It is always such a blessing to mark another year together. Most years, if we can, we try to do something special to mark the occasion and this year was no different. Stewart surprised me with a trip to town – just the two of us! – after dropping our four little ones off with loving friends.

We stopped at at a local restaurant that makes its own gelato, my husband knowing well my love for both frozen creamy treats and local artisan foods. We both had small cups and chatted as we sat in front of the little shop, enjoying the rare quiet time together.

On the way home he became exhausted and generally unwell. That exhaustion trickled over to the next day… and a little into the next. He had wanted to share something with me that I love, and in doing so he triggered a flare up that would last for several days.

Truth be told, I was saddened by this. Food sensitivities can be frustrating and difficult and incredibly isolating. For those who prepare food for loved ones with food sensitivities, it can be all of those things as well, not to mention challenging and exhausting. After several years of dealing with food sensitivities in my husband and eldest son, I’ve found that it is important to take responsibility for your own food and to try to find something we can gather around at the table and enjoy.

Cultured foods have provided that for our family…. 

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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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