How We Like Our Fermented Vegetables

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Fermented vegetables have a frequent place at our table. We eat them in a host of different ways – from a topping to whatever it happens to be that we’re eating to incorporated in a host of tasty dishes. Given the variety of flavors you can create with fermented vegetables, they can be one of the most versatile items in your kitchen.

But they need to taste good in order to work well as an ingredient or standalone food item. Over the years I’ve found that our family has a preference for certain aspects of fermented vegetables and when these are lacking, we’re not nearly as excited about them.

Here are a few of our prerequisites and how we achieve them.

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What’s New at CFH: Save 20% on Kefir Starter & 4 New Recipes

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This week you can save 20% on Kefir Starter.  We also have some new recipes including a yogurt fruit dip and a peanut butter sour cream smoothie!

Choosing Milk for Culturing

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Back before I began culturing frequently, I bought milk without much thought. I tried to get organic when it became available, sought out local dairies and looked for a good price. When I began to use dairy in culturing when I received milk kefir grains from a friend, I learned there was a lot more… 

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Sharp Parmesan Cheese Crackers

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These crackers are oh-so-easy to make, and the taste will rival that of the brand-name crackers with the mysterious ingredients.

Fruit Kvass

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Every time I hear about a new and different culturing project, I simply must try it! Especially when it promises such easy and delicious recipes such as this one! You have probably heard of Beet Kvass, which is one of my favorite all time drinks. But have you heard of Fruit Kvass? My kiddos don’t… 

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