Super Simple Lacto-fermented Peppers

peppers

Peppers are the sweethearts of summer. They love the heat, and add yummy flavor (and nutrition) to summer favorites like gazpacho, salsa, and stuffed peppers. They’re also full of vitamin C.

But you can only eat so many of them fresh! Preserve them and make them even more nutritious (and delicious) through the process of lacto-fermentation.

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Weekly Cultured Gathering: May 10

blog gathering

Post your comment or link in this week’s cultured gathering!  We will get the ball rolling with these: Lacto-Fermented Rhubarb and Honey Soda Lacto-Fermented Radishes

What’s New at CFH: Save 25% on Buttermilk Starter & Warm Weather Care for Starter Cultures

sunnyday

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 25% on Buttermilk Starter.  As the weather warms up we also… 

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A Cultured Food Book for Every Fermenter

bookcovers

I began my fermentation journey around seven years ago with a new baby and the book Nourishing Traditions. That is when I slowly accepted that I could, in fact, put food on a counter top – not a refrigerator – and let it go through a natural process that would benefit my health. Since then,… 

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Easy Homemade Italian Sausage with Kombucha

italiansausage

Ingredients: 2 pounds fresh ground pork (up to 1/4 pound of additional pork fat can be added to the mix for more moistness, if desired) 1/4 cup extra-sour kombucha 1 tablespoon fennel seeds 1 tablespoon dried parsley 2 bay leaves 6 whole peppercorns 2 to 4 cloves garlic, minced (depending on your affinity for garlic)… 

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