What’s Culturing in My Kitchen

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I so enjoy taking a peek into the kitchens of others. Whether it’s the pantry, root cellar, or culturing counter; I’m always keen to see what’s happening. I find it connects people.

So, today I thought I’d do a little show and tell with what’s culturing in my kitchen.

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What’s New at CFH: Soaked-Grain Baked Goods

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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. Let’s start with some awesome new content you can find at the CFH site including recipes,… 

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The Role of Cultured Foods in a Sustainable Food System: Food Preservation

Fermentation is a funny thing; it kind of just happens. But most of us do what we can to control it. We add salt to our vegetables to keep them crisp and preserve them longer. We add specific cultures to our milk to manipulate the flavor of the end product. And we go out of… 

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Soaked Flour Apple Cake with Caramel Sauce

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Desserts can get a bad rap in healthy-eating circles. But why not enjoy them from time to time using wholesome ingredients like traditional fats, unrefined sweeteners, and soaked or soured flours? Soaking flour in an acidic medium is a method of making the grain more digestible, while lightening the baked good. The breaking down of… 

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Kombucha Candy

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Note from Shannon: Please welcome Erin, Cultures for Health Social Media Coordinator and Cultured-Kitchen Keeper. ‘Tis the season for sweet treats! I decided to try my hand at making Kombucha candy because, well, why not?! I had seen the recipe in Sandor Katz book ‘The Art of Fermentation‘ on page 174 and wanted to give… 

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