Weekly Recap – April 18th Edition

blog gathering

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

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What’s New at CFH: Save 20% on Kombucha Starter and Learn How to Use Discarded Sourdough Starter

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This week you can save 20% on Kombucha Starter.  We are also featuring an article on how to use discarded sourdough starter.

The Nixtamalization of Corn: an Historic Practice

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I find it interesting that our society has taken what has been a nourishing food eaten at most meals for generations and turned it into one of the most toxic ingredients in our food chain. Now corn is in everything and in many strange forms. As a sweetener it is prevalent, as a filler it… 

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Kombucha Mustard-Garlic Salad Dressing

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Tangy kombucha that has been fermented long enough to smack of vinegar is the base of this delicious, pungent dressing. Made creamy by the addition of Dijon mustard and plenty of good olive oil, this dressing packs a probiotic punch while adding stunning flavor to greens and vegetables.

Using a Seedling Mat for Tempeh and Natto

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Temperature is important for any ferment. Soy ferments are no different. Tempeh needs to be kept warm, but common fermenting appliances available in the US don’t work well. Yogurt makers are far too hot. A cube dehydrator or folding proofer work very well. However, beginners may not want to invest in a new piece of… 

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