Easy No-knead Whole Wheat Peachy Almond Loaf


Peaches, almonds, and buttermilk combined into a tasty bread… what’s not to like?


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Real Food Fermentation: a Review

real food fermentation

Note from Shannon: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper. My first adventure into fermentation stemmed from Sally Fallon’s Nourishing Traditions a few years ago. Then I read Sandor Ellix Katz’s Wild Fermentation, here is my take on the book here. Continual experimentation and the joy of eating fermented food, led… 

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Weekly Cultured Gathering: November 23

blog gathering

Welcome to the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself. Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved…. 

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


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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