Moving Into the Summer Season of Fermentation

kraut

It’s starting to warm up here in Central Texas; so many changes happen at this time of year. We are hoping to soon plant beans, squash, melons, and sunflowers along with other heat-loving crops. The wood stove isn’t being used and now holds jars full of wildflowers picked by my blue bonnet-loving five year old.

Things in the kitchen are changing as well. The door of our cabin, which leads directly to the small kitchen, is usually swung wide open for much of the day. I’m trying to use the oven less and less, while making stove-top meals, solar oven meals, or cold meals more often. And, of course, the ferments I work with change as well.

I tend to pick up a few different ferments in the summer than I do in the winter. Likewise, I drop a couple of ferments for one reason or another – usually having to do with the heat. This shift has quite a few reasons, and benefits and today I thought I’d share them with you.

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Shannon

Shannon is a mama to three 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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What’s Culturing in My Kitchen

salsa2

I so enjoy taking a peek into the kitchens of others. Whether it’s the pantry, root cellar, or culturing counter; I’m always keen to see what’s happening. I find it connects people.

So, today I thought I’d do a little show and tell with what’s culturing in my kitchen.

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Shannon

Shannon is a mama to three 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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Bone Broth, Practically Free!

bonebrothlead

Join Bonni as she explores how she makes homemade bone broth from odds and ends.  The end product is delicious and nutritious!

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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Coconut Milk Yogurt

coconutmilklead

Today Bonni takes a look at making dairy-free yogurt.  Join her on another adventure brought to you by the world of a Cultures for Health Support Rep!

 

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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