A Cultured Day In My Kitchen

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From the Editor: Please welcome Sarah, CFH Customer Support Rep and Cultured Kitchen-Keeper.

We sometimes get asked how we fit all that cultured food into our life. I recently had a very cultured day and decided to share. This is not how everyday goes of course. Most of the cultured food gets made here and there and stored up in the fridge for later.

Here’s how my day went…

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Sarah Firkins

Sarah Firkins

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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Fermented Food for Chickens

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We have been keeping chickens for about a 2.5 years now, so we are quite new to the chicken scene. They are a wonderful addition to our little homestead and have been fairly easy to take care of. Plus, they provide us with a small clutch of eggs most days.

Since I’m forever experimenting with different cultured foods in our kitchen, we have given them little bits of cultured foods here and there. Turns out, they really love some of them and, not surprisingly, the inherent bacteria in these cultured foods seem to compliment the chicken’s diet beautifully.

Here are a few ways you can incorporate fermented foods into your chickens’ diet.

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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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Small Doses of Cultured Foods Add Up

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This week Julie examines how little things can make a big difference.  Join her as she goes through the small and simple ways you can incorporate small doses of cultured foods into your diet.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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Berry Soda

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Note from Shannon: Please welcome Erin, Cultures for Health Social Media Coordinator and Cultured-Kitchen Keeper.

I just recently got into making soda’s from a ginger bug. If you want to know more about fermenting a ginger bug, check this out: http://www.culturesforhealth.com/ginger-bug-recipe/

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Erin Gaines

Erin Gaines

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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