Using a Seedling Mat for Tempeh and Natto

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Temperature is important for any ferment. Soy ferments are no different. Tempeh needs to be kept warm, but common fermenting appliances available in the US don’t work well. Yogurt makers are far too hot. A cube dehydrator or folding proofer work very well. However, beginners may not want to invest in a new piece of equipment.

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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: Our Cultured Book Collection

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This week we’re going to take a closer look at an oft-overlooked piece of equipment in the cultured kitchen – books. The pages of these works contain invaluable information that can be stored away or referenced over and over. These are the volumes we thumb through for new ideas, old techniques, and context-filling information on some of our favorite cultured foods.

Many of these grace my own shelves and have spurred me on in my fermentation creativity over the years. Others are new and contain new topics (hello, cheesemaking!) that I’d love to explore someday. Whatever food it is you wish to culture, technique you wish to learn; we are sure to have a work that can stand by you in the kitchen.

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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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Cleaning my Grolsch Bottles

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Time is precious. Neglect of my beloved Grolsch bottles is commonplace. Many moons ago I learned from another CSR about adding an abrasive to your soap and water to clean the gunk off the inside of your bottle. I thought there was no way it would work with what I had…honestly, I haven’t cleaned them since I began fermenting…it’s been over 2 years with my water kefir.

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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Nourishing Soups and Ferments for Cozy Winter Meals

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It’s time for cozy meals by the fire in our home and I’m guessing if that’s the case in Central Texas, it is where you’re at too. One of the most-oft featured meal on our table is soup. I usually make it more like a stew, allowing much of the bone broth to cook down into chunky vegetables, meat, and rice or potatoes. One pot? Yes, please!

The only problem with this perfect scenario is that I also like to serve enzymes with a meal. Bone broth is incredibly nourishing, to be sure, but layering that with some enzymes throws it over the top. In order to keep that one pot meal simple, I don’t really want to get out the bowl, cutting board, and chef’s knife and besides, the more ubiquitous salad ingredients are not in season through the winter.

Instead, I turn to ferments to jazz up our simple soups and stews. It’s like convenience food for a nourishing meal… and there are plenty of ways we keep it interesting.

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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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