Adjusting My Kombucha Routine for the Warm Summer Months

Warm Summer Kombucha

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

As a practical matter, the care we give live cultures must adjust as the seasons shift. Of all the cultured foods in my kitchen right now, kombucha is the one I need to make the most adjustments for as the weather grows warmer.

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Weekly Cultured Gathering: January 4

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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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What’s New at CFH: Save on Yogurt Starters & New Recipes

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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. Let’s start with the 20% you can save on yogurt starters and then how about some… 

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Gluten-Free Sourdough: Experiments in Yeast Breads and Long-Fermentation

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Whole Grain Gluten-Free Sourdough Boule, before rising and baking. I first started dabbling in wheat sourdough four or five years ago. I was really in it for the easier-to-digest bread, but we soon fell in love with that sourdough flavor. Soon we were cranking out whole wheat sourdough boules, muffins, and other tangy and tasty… 

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Spiced Lacto-Fermented Lemons

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Citrus season is near, and so welcome during this cold part of the year. Bright flavors from lemons, grapefruits, and oranges are a welcome respite from the root vegetables and hearty stews. Lacto-fermentation is one means of making the most of the citrus harvest. Whether you’re harvesting from your own tree or stocking up while… 

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