Super Simple Lacto-fermented Peppers

peppers

Peppers are the sweethearts of summer. They love the heat, and add yummy flavor (and nutrition) to summer favorites like gazpacho, salsa, and stuffed peppers. They’re also full of vitamin C.

But you can only eat so many of them fresh! Preserve them and make them even more nutritious (and delicious) through the process of lacto-fermentation.

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Minted Kefir Fruit Salad

fruit salad

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

frozenblueberries

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

muslin

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

Weekly Cultured Gathering: March 8

blog gathering

  Last Week Patti shared in a comment last week: “I am just newly learning the benefits and well as the “fun” of culturing kefir, but I have to say it takes me back to a time when I really enjoyed doing all my own things with my own hands!”