Lacto-Fermented Jalapeno Slices

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I remember distinctly the first time I worked with jalapeno peppers in the kitchen. They were the first hot pepper I had ever worked with, and it showed. I got out my trusty cutting board and chef’s knife and set to chopping.

Thirty minutes later I was hunched over the sink, desperately trying to remove the searing heat from my nose which I’d inadvertently brushed with a finger that had come into contact with the heat of the jalapeno. (Dish soap and coconut oil works wonders for hot pepper burns, by the way.)

Besides jalapeno poppers, there aren’t a lot of great ideas for using up a glut of these green spicy guys. When I came into a couple of bagfuls recently, I decided to do what I usually do with just about every thing I have too much of – I fermented them.

And this time, with no gloves in sight, I donned plastic ziploc bags and promptly removed them when done chopping.

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The Culture-Converted Husband: Introduction

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One of the biggest struggles folks have with cultured foods is convincing their family to eat them. If coming from a high-sugar, low nutrient diet it can be difficult to retrain the pallet to love the traditional sour and pungent flavors that make cultured foods so wonderful. I’ve gotten quite a few inquiries over the… 

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Kefir-soaked Muffins

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This very basic muffin recipe uses kefir as a soaking agent. Soaking the flour in kefir gives it a bit of tang, breaks down the fiber present in the grain, and even lends a bit of lift due to the naturally present yeasts in kefir.

My Crazy Life Culturing Routine

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From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper. Life has been pretty busy lately. In addition to running a growing business, we homeschool our oldest, our middle daughter is learning to read, and our baby has become fully mobile. Some days it feels like there is very little… 

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A Closer Look: Matsoni Yogurt Starter

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Today we are going to take a look at a tried and true method of making yogurt from the Cultures for Health Matsoni Yogurt Starter.  Using this starter is one of the easiest ways to make yogurt.  It also has these additional benefits: No need for a yogurt maker A culturing temperature near room temperature… 

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