What’s Culturing in My Kitchen

salsa2

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.

… 

Read More »

Lacto-fermented Olive Oil Mayonnaise

mayonaise

Many people love mayonnaise on sandwiches, in salads, and as a delicious condiment to freshly steamed vegetables. But most commercial mayonnaise is made with processed vegetable oils. Using an unrefined olive oil is a great alternative. To preserve the mayonnaise for better keeping and add enzymes, try this lacto-fermented recipe.

The Versatility of Water Kefir

berrywaterkefir

From the Editor: Please welcome Suzanne, Cultures for Health Customer Support Rep and Cultured-Kitchen Keeper. I’ve been stuck in a rut with my home cultures. Don’t get me wrong, it’s a nice rut! I love my plain kombucha, water kefir flavored with lemon juice, and kimchi. My kiddo eats cultured carrot sticks regularly and doesn’t… 

Read More »

A Closer Look: Brown Rice Sourdough Starter

gfbread

“I do not know much about sourdough starters, I tried to make my own but it didn’t work, this did. I have had it going for a few weeks now. We have made pancakes, waffles, crepes with the extra sourdough and 2 batches of bread with the starter. The bread was pretty flat because it… 

Read More »

Weekly Cultured Gathering: March 29

blog gathering