Moving Into the Summer Season of Fermentation

kraut

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.

Things in the kitchen are changing as well. The door of our cabin, which leads directly to the small kitchen, is usually swung wide open for much of the day. I’m trying to use the oven less and less, while making stove-top meals, solar oven meals, or cold meals more often. And, of course, the ferments I work with change as well.

I tend to pick up a few different ferments in the summer than I do in the winter. Likewise, I drop a couple of ferments for one reason or another – usually having to do with the heat. This shift has quite a few reasons, and benefits and today I thought I’d share them with you.

… 

Read More »

Vegan Yogurt Experiment: Take One

1-DSCN2103

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”… 

Read More »

Five Ways I Use Mason Jars for Culturing

IMGP7496

We have a fairly large stash of mason jars, also known as canning jars. We use these for canning here on our little homestead, but I also use them for just about all sorts of things – making coffee, brewing herbal tea, storing various dried goods, holding pencils, and lots of fermentation experiments. The nice… 

Read More »

Weekly Cultured Gathering: January 18

blog gathering

Welcome to the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself. Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved…. 

Read More »

What’s New at CFH: Twenty Ways to Include Fermented Foods at Every Meal and Save Big on Sourdough Starters

hummus chutney

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 we have six new articles and recipes ranging from hummus to chutney.  Also, learn… 

Read More »