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Fermented Food Posts Worth Reading

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Today we are going to take a look at a few posts worth checking out on fermented foods.  The topics range from how to get your children interested in fermented food to easy ways to get started.  … 

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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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The Real McCoy

water kefir

Going to the grocery store is one of my least favorite chores, so much so that I have arranged my food buying very differently from most people. I run a small buying club out of my home, mostly so that local farmers and producers will deliver directly to me. Beautiful! I rarely need to shop, and if I do, it’s for one or two items, so I can beeline it to those items and get out as quickly as possible. The only drawback to this method is that I rarely learn about new products. Thank goodness for CFH customers!

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Suzanne

Suzanne

Suzanne is into gardening, real food, and treading lightly. Her favorite cultured foods include Matsoni yogurt, which tastes just like the yogurt her Armenian grandmother used to make; sauerkraut, which she used to dip out of a barrel each week at her favorite little shop in Germany; and dill pickles, which she used to eat straight from the big jar on the counter of her Grandpa’s general store.

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Indefinitely, With Care

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We always tell customers that our heirloom cultures are reusable indefinitely, with care. Some ask, what does that mean, “with care”? I’m here to tell you what that means! :)

From the Editor: Please welcome Bonni, CFH Customer Support Manager and Cultured Kitchen Keeper.

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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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That Time I Broke My Toe With a Bottle of Water Kefir…

waterkefirdramalead

It’s cold out there! For some reason, this year is colder than last year in my house, even though the outside temperatures do not appear to be much colder than last fall and winter. I thought my precious water kefir grains were dead because I could not get the darlings to produce a water kefir that would do a carbonated second ferment. After the first round of not being able to get fizz, I moved the Grolsch bottles upstairs, to the kids’ bedrooms where it is much warmer than the downstairs. Normally, that does the trick!… 

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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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