Cultured Vegetable Care and Maintenance

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Sometimes people regard lacto-fermentation as a very scientifically precise process. Beginners often get stuck on certain details and become frustrated when their batch doesn’t work out just like the steps and pictures. People frequently will ask, “How long will this batch of sauerkraut take to culture at x temperature?” assuming we have a secret mathematical formula. Though there is science involved, the process is not quite so black and white. Hopefully some of these points will help demystify some of the alchemy some people perceive when making cultured vegetables…. 

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What’s New at CFH: 25% Off Starter Cultures and Kits Sale Extended

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  To ring in the new year the Cultures for Health 25% Off Sale has been extended until 1/4/15.  Don’t miss out on this fantastic offer!

When You Don’t Have a Sourdough Starter

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When I have a sourdough starter going I feel like I have so much at my fingertips. Not only can I ferment and leaven a good loaf of bread, I can also use that starter to make my morning pancakes, churn out tortillas, and even make a tasty fizzy beverage. But I don’t always have… 

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Lacto-fermented Beets and Turnips

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Fermenting beets can get a bit tricky. Like fruit, beets have a relatively high sugar content that can convert to alcohol quite easily. To solve that problem, lacto-fermenting beets in small quantities with other vegetables such as turnips or cabbage is helpful. This classic combination of cold-weather root vegetable fermentation makes a lively addition to winter… 

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Amazake

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When the winter cold sets in, I start to crave something warm, creamy and sweet. Amazake makes me feel cozy and festive, and it’s cultured! It also couldn’t be easier to make. You will need Koji rice, some uncooked rice, and a warm incubation spot. I used my dehydrator, but many of the methods for… 

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