Lacto-Fermented Jalapeno Slices

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I remember distinctly the first time I worked with jalapeno peppers in the kitchen. They were the first hot pepper I had ever worked with, and it showed. I got out my trusty cutting board and chef’s knife and set to chopping.

Thirty minutes later I was hunched over the sink, desperately trying to remove the searing heat from my nose which I’d inadvertently brushed with a finger that had come into contact with the heat of the jalapeno. (Dish soap and coconut oil works wonders for hot pepper burns, by the way.)

Besides jalapeno poppers, there aren’t a lot of great ideas for using up a glut of these green spicy guys. When I came into a couple of bagfuls recently, I decided to do what I usually do with just about every thing I have too much of – I fermented them.

And this time, with no gloves in sight, I donned plastic ziploc bags and promptly removed them when done chopping.

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Sourdough Starter Kvass with Lemon, Ginger, & Honey

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I’m always trying to keep up with our family’s need for more cultured foods. This is particularly important when we don’t have a mother culture like kombucha, water kefir, or milk kefir brewing. But, it does offer up an opportunity for me to be creative and use what we do have. Fermented vegetables are always… 

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Minted Kefir Fruit Salad

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This cool, creamy fruit salad is an excellent addition to a meal. It is best served slightly cool, but it is also delicious at room temperature.  It also has many easy variations based on what fruit you have available.

Berry Soda

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Note from Shannon: Please welcome Erin, Cultures for Health Social Media Coordinator and Cultured-Kitchen Keeper. I just recently got into making soda’s from a ginger bug. If you want to know more about fermenting a ginger bug, check this out: http://www.culturesforhealth.com/ginger-bug-recipe/

A Closer Look: Butter Muslin

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“Works great for my wonderfully delicious ricotta cheese. Easy to clean! I think it will last a long time! It’s a keeper!” -PrettyMomma