Weekly Cultured Gathering: April 19

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Can you say sourdough donuts without a grin crossing your face?  Last week the The Entwife’s Journal shared how she makes sourdough donuts!  Have you ever made some?  If so, how did they turn out?  Share your own fun fermentation stories this week too.

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What’s New at CFH: Save 10% on a Raw Vegetable Starter & Lots of New Recipes

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Every week we’re going to bring you the best of the week in posts from right here at the CFH blog, news you can use from the CFH site, and new recipes and products you might be interested in. This week you can save 10% on Caldwell’s Starter Culture for Fresh Vegetables!  Also, check out… 

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A Closer Look: The Perfect Pickler

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There are a few schools of thought on vegetable fermentation. There are those who prefer an old-world method of fermenting vegetables in an open crock style, and there are others who prefer the “insurance” of an air-lock system for their pickles. And then, of course, there are many who utilize both methods. No matter what… 

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Kombucha-Marinated Pork Cutlets with Cultured Cream Sauce

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There are so many unique ways to utilize the cultured foods we make. Going beyond the bottled fizzy drink, kombucha can be a salad dressing base, a culture starter, or a marinade with its acidic tang. And pork is the perfect meat for such a marinade. This rich and elegant dish is not only grain-free,… 

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Vegan Yogurt Experiment: Take One

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From the Editor: Please welcome Jerri, Cultures for Health Customer Support Rep and Cultured Kitchen Keeper. I dragged my feet in attempting the vegan yogurt for myself. It’s been safely sitting in my fridge since this summer, awaiting the moment I’d finally have time (and the nerve) to ferment a non-dairy milk. Too many “what-ifs”… 

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