New Look, New Features

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Don’t worry, you have reached the Cultures for Health blog. It looks a little different, doesn’t it? We wanted to create a clean, easy-to-navigate space while continuing to bring you content from some avid cultured food-lovers. With that in mind, welcome to the new look of the blog.

As part of the changes around here, I wanted to introduce you to a few spruced up features you can now find here in this space.

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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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Real Food Fermentation: a Review

real food fermentation

Note from Shannon: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

My first adventure into fermentation stemmed from Sally Fallon’s Nourishing Traditions a few years ago. Then I read Sandor Ellix Katz’s Wild Fermentation, here is my take on the book here. Continual experimentation and the joy of eating fermented food, led me to read recently Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin.

Here is a look at what I found within the pages.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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weekly cultured gathering: November 9

blog gathering

Welcome to the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself.

Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.

Whatever draws you to the art of fermentation, this weekly gathering is a place where you can find others working towards the same goals as you are. It is a community.

So please share what’s culturing on your counter. Have a new recipe? What’s your favorite ferment right now? Why do you eat cultured foods? What have you learned that might help others?

Please share a link to your favorite cultured blog post below. If you don’t have a blog, I’d love to hear what you’re up to in the comments. Next week I’ll highlight a few of your posts & comments for everyone to take a closer look at.

Feel free to grab the banner above by right clicking and saving to your desktop. Then insert it into your post so everyone can find us!


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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Probiotic-Rich Chicken Liver Pate

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Chicken livers are a true super-food. Livers from pastured chickens offer abundant vitamins A and D, protein, and four of the B vitamins, as well as iron, phosphorus, copper, zinc, and selenium. When mixed with probiotic-rich lacto-fermented mayonnaise, the nutrition increases even more, making this a great snack to serve on homemade sourdough crackers. Even kids (and finicky spouses) will love the mild taste of livers prepared like this.

This recipe can be found on the CFH site, where you can find literally hundreds of recipes for all types of fermented foods. Just click on what you’re looking for – yogurt, kombucha, cultured vegetables and tons more.

And now for that pate recipe…

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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.

More Posts - Website