Easy No-knead Whole Wheat Peachy Almond Loaf

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Peaches, almonds, and buttermilk combined into a tasty bread… what’s not to like?

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Lacto-Fermented Pear Chutney

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Pears are an underrated fruit, if you ask me. Far beyond the sweet bartletts of the grocery store exists a whole world of pear varieties, much like the apple, that can be turned into pies, sauces, dried fruit,  fruit salads, or this flavorful chutney. I found this recipe on the CFH site, where you can… 

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My Kombucha Brewing System

Kombucha Continuous Brew (1)

Note from Shannon: Please welcome Julie Feickert, Cultures for Health Founder and Cultured-Kitchen Keeper. I love kombucha. I love how it tastes, I love how it bubbles. I love how it makes me feel. Over the last few years I have tried a number of systems for brewing kombucha. For a long time I simply… 

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A Reader’s Take on Wild Fermentation

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Food fascinates me. Every aspect of it: it’s primal origins when people in history hunted and gathered for it to the health benefits it gives you for increased longevity. Does this sound weird? Think again. My thoughts are this:  you only have one “machine” that is to last you a lifetime. The more knowledge you have… 

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Weekly Cultured Gathering: October 5

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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