Culturing Courage

culturingcourage

I hear all the time from people who are nervous about getting started culturing. We live in a very germ-phobic society where hand sanitizer is everywhere and the news regularly reports outbreaks of foodborne illness or tainted food recalls. For those who have worked in food service, the image of the thermometer proclaiming “Danger Zone” is permanently etched in memory.

So how can you make the leap from over caution about food to leaving a jar of cabbage on the counter for 3 weeks? Or perhaps even leaving milk out for 48 hours!… 

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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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A Closer Look: CapraMilk – Powdered Goat Milk

capramilklead

“I have a cow’s milk allergy, and we live far away from any goat’s milk dairies, so making my own milk kefir or cheeses has only been a dream. Until I found CapraMilk! Works just like powdered skim milk, but is much creamier – and healthier. I finally made ricotta (using products from CFH) and it was delicious! Even my picky hubby loved it. Thank you so much for offering an alternative for people like me.” -Honeytiger3m

Today we are going to take a closer look at CapraMilk.

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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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A Closer Look: Small Ceramic Fermentation Weight

sauerkrautbowl

These fit beautifully inside a wide mouth quart mason jar. Because of the way they fit snugly under the curve in the jar, they kept the vegetables in place and under the brine perfectly… ~Bear

Today we are going to take a closer look at the Small Ceramic Fermentation Weight.

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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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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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