Lacto-Fermented Jalapeno Slices

IMG_0570

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.

… 

Read More »

Vegan Yogurt Experiment: Take One

1-DSCN2103

From the Editor: Please welcome Jerri, Cultures for Health Customer Support Rep and Cultured Kitchen Keeper. I dragged my feet in attempting the vegan yogurt for myself. It’s been safely sitting in my fridge since this summer, awaiting the moment I’d finally have time (and the nerve) to ferment a non-dairy milk. Too many “what-ifs”… 

Read More »

Five Ways I Use Mason Jars for Culturing

IMGP7496

We have a fairly large stash of mason jars, also known as canning jars. We use these for canning here on our little homestead, but I also use them for just about all sorts of things – making coffee, brewing herbal tea, storing various dried goods, holding pencils, and lots of fermentation experiments. The nice… 

Read More »

Weekly Cultured Gathering: January 18

blog gathering

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…. 

Read More »

What’s New at CFH: Twenty Ways to Include Fermented Foods at Every Meal and Save Big on Sourdough Starters

hummus chutney

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. This week we have six new articles and recipes ranging from hummus to chutney.  Also, learn… 

Read More »