Adjusting My Kombucha Routine for the Warm Summer Months

Warm Summer Kombucha

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

As a practical matter, the care we give live cultures must adjust as the seasons shift. Of all the cultured foods in my kitchen right now, kombucha is the one I need to make the most adjustments for as the weather grows warmer.

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What’s Culturing in My Kitchen

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I so enjoy taking a peek into the kitchens of others. Whether it’s the pantry, root cellar, or culturing counter; I’m always keen to see what’s happening. I find it connects people. So, today I thought I’d do a little show and tell with what’s culturing in my kitchen.

Naturally Cultured Pickles

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Enjoy some naturally cultured pickles with this recipe.

Bone Broth, Practically Free!

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Join Bonni as she explores how she makes homemade bone broth from odds and ends.  The end product is delicious and nutritious!

A Closer Look: Vegan Yogurt Starter

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“I make wonderful coconut milk yogurt with this product. It’s easy, I can control what is and isn’t in it, and I’m thrilled to be eating yogurt again!” -Snackgirl “I’ve made two batches of soy yogurt so far, and I’m extremely pleased with the results. The cultures and instructions both worked a treat.” -Tish Today… 

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