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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Exploring the Science of Sourdough


Note from Shannon: Please welcome Janet Creasy, Cultures for Health Content Writer and Cultured-Kitchen Keeper. One of the things your car needs to propel it forward is the element of fuel. In a similar manner, yeast is the driving force behind fermentation to make it rise.  Being the wide-eyed learner of science that I am,… 

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Weekly Cultured Gathering: October 26

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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Weekly Cultured Roundup: October 25


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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Five Minutes to Cultured Veggies


Making big batches of fermented vegetables often makes sense. If you’ve got a glut of produce from your garden, then it’s time for some jars of kraut or pickles. If you have a place to store lots of jars for the winter, then making a bunch of fermented vegetables to eat throughout the winter will… 

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