Starting Water Kefir In Our New Kitchen: Ferment Seasonality

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Do you change your ferments to match the seasons? I do, but I didn’t really think about it too much until we moved off-grid and began to experience a closeness to the elements we never had before.

I bake sourdough much more in the fall and winter. Milk kefir is generally a three season thing as summers here just don’t make for good milk kefir. Vegetable ferments are all year except the three hottest months of summer. Kombucha can happen all year, if I’m on the ball about taking care of it in more extreme periods. And then there’s that beloved water kefir, especially refreshing on triple digit days.

So, with summer approaching and the construction on our off-grid kitchen nearing completion, I’m starting up the water kefir again.

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What’s New at CFH: 25% Off Starter Cultures and Kits Sale Extended

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  To ring in the new year the Cultures for Health 25% Off Sale has been extended until 1/4/15.  Don’t miss out on this fantastic offer!

When You Don’t Have a Sourdough Starter

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When I have a sourdough starter going I feel like I have so much at my fingertips. Not only can I ferment and leaven a good loaf of bread, I can also use that starter to make my morning pancakes, churn out tortillas, and even make a tasty fizzy beverage. But I don’t always have… 

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Lacto-fermented Beets and Turnips

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Fermenting beets can get a bit tricky. Like fruit, beets have a relatively high sugar content that can convert to alcohol quite easily. To solve that problem, lacto-fermenting beets in small quantities with other vegetables such as turnips or cabbage is helpful. This classic combination of cold-weather root vegetable fermentation makes a lively addition to winter… 

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Amazake

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When the winter cold sets in, I start to crave something warm, creamy and sweet. Amazake makes me feel cozy and festive, and it’s cultured! It also couldn’t be easier to make. You will need Koji rice, some uncooked rice, and a warm incubation spot. I used my dehydrator, but many of the methods for… 

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