Naturally Cultured Pickles

pickles

Enjoy some naturally cultured pickles with this recipe.

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Weekly Cultured Gathering: April 5

blog gathering

Last week Colleen said, “Lacto-fermented radishes and kombucha. I always have kombucha going because I love it so much. This is my first try with the radishes and they seem a little too salty but I’ll eat them anyway.”

What’s New at CFH: Save 10% on Yogurt Makers & 5 New Cheesemaking Articles

yogurtmakers

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 10% on Yogurt Makers.

My (new) Favorite Piece of Vegetable Fermentation Equipment

IMGP8027

I’m a simple, back-to-basics kind of gal, especially when it comes to fermenting vegetables. From the get-go, I have always fermented in canning jars with zero extra equipment. Pints, quarts, half-gallons, all of them have held a traditionally pickled vegetable in one form or another. In the five plus years that I have been doing… 

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Lacto-fermented Olive Oil Mayonnaise

mayonaise

Many people love mayonnaise on sandwiches, in salads, and as a delicious condiment to freshly steamed vegetables. But most commercial mayonnaise is made with processed vegetable oils. Using an unrefined olive oil is a great alternative. To preserve the mayonnaise for better keeping and add enzymes, try this lacto-fermented recipe.