Super Simple Lacto-fermented Peppers

peppers

Peppers are the sweethearts of summer. They love the heat, and add yummy flavor (and nutrition) to summer favorites like gazpacho, salsa, and stuffed peppers. They’re also full of vitamin C.

But you can only eat so many of them fresh! Preserve them and make them even more nutritious (and delicious) through the process of lacto-fermentation.

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Weekly Cultured Gathering: July 19

blog gathering

Join in this week and leave a comment or link!

What’s New at CFH: Save 20% on Sour Cream Starter

Sour Cream Lead Photo

Enjoy savings on Sour Cream Starter, check out some new recipes, and find the weekly recap all wrapped up in today’s post!

Kefir-Soaked Muesli

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I think hippy food might be the only way to describe something like this. It’s organic barley flakes fermented in milk kefir and then eaten with fresh fruit and seeds, nuts, or nut butter. But it’s fermented and tangy and delicious and makes for a cool, light breakfast on these hot mornings. That and the… 

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Cultured Ice Cream (and how to make it without a machine)

Raspberry Ice Cream

What if you could eat ice cream every day and have it be part of a nutritous, probiotic-rich, healthy diet? Ice cream can indeed be a great addition to your menu when you make it from home-cultured dairy products such as sour cream, crème fraîche, kefir, or yogurt.