Lacto-Fermented Jalapeno Slices

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I remember distinctly the first time I worked with jalapeno peppers in the kitchen. They were the first hot pepper I had ever worked with, and it showed. I got out my trusty cutting board and chef’s knife and set to chopping.

Thirty minutes later I was hunched over the sink, desperately trying to remove the searing heat from my nose which I’d inadvertently brushed with a finger that had come into contact with the heat of the jalapeno. (Dish soap and coconut oil works wonders for hot pepper burns, by the way.)

Besides jalapeno poppers, there aren’t a lot of great ideas for using up a glut of these green spicy guys. When I came into a couple of bagfuls recently, I decided to do what I usually do with just about every thing I have too much of – I fermented them.

And this time, with no gloves in sight, I donned plastic ziploc bags and promptly removed them when done chopping.

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A Closer Look: Liquid Vegetable Rennet

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Today we are going to take a closer look at Liquid Vegetable Rennet for cheesemaking.

Weekly Cultured Gathering: April 26

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Donna posted last week, “In addition to kombucha and water kefir, I have my first jun starter almost finished brewing. (Jun is a fermented green tea and honey drink.) I’m backing off the sourdough for a while, because we overeat it and we don’t need the carbs…”

What’s New at CFH: Save 20% on Yogurt Starters & 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 20% on Yogurt Starters.  Also, check out the weekly recap and… 

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Moving Into the Summer Season of Fermentation

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It’s starting to warm up here in Central Texas; so many changes happen at this time of year. We are hoping to soon plant beans, squash, melons, and sunflowers along with other heat-loving crops. The wood stove isn’t being used and now holds jars full of wildflowers picked by my blue bonnet-loving five year old…. 

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