What’s New at CFH: Cultured Vegetable FAQ

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This week we have a new Cultured Vegetable FAQ to share.  See if any of your questions are on the list!  … 

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The Flavor of Vegetable Ferments: Young vs. Aged

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When I first started making vegetable ferments I followed the sage 3 days at room temperature advice. By that time they were most likely bubbling so they were fermented, right? So I’d pop them in the fridge and we’d start eating them straight away. There were other batches that went straight into the fridge for… 

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Mac ‘n’ Four Cheese

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Four different cheeses come together to transform this traditional family favorite into a gourmet treat for all ages.

Paneer (Indian Cottage Cheese)

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It looks easy enough! It takes a gallon of milk, some citric acid, and oh yeah, some patience…  Here is how I made Paneer, also known as Indian cottage cheese.

A Closer Look: Small Ceramic Fermentation Weight

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These fit beautifully inside a wide mouth quart mason jar. Because of the way they fit snugly under the curve in the jar, they kept the vegetables in place and under the brine perfectly… ~Bear Today we are going to take a closer look at the Small Ceramic Fermentation Weight.