Lacto-Fermented Verde Sauce

verde sauce

So far in my culturing experience I have only lacto-fermented a few things: cabbage (of course), carrots, and garlic. I’ve been a little nervous to attempt more daring ferments with my summer harvest now finishing up from my garden. Then a few weeks ago I found myself pulling a pile of hot peppers from the plants, which my husband added to our normal selection with no idea they would take off so well!… 

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Five Things I Wish I Had Known Before Making Tempeh


I eat tempeh all of the time. My neighborhood grocery store doesn’t carry it, so I always go buy a pack when I am near a store that stocks my favorite brand. Sadly, my tempeh of choice seems to have slipped in quality recently, so I decided to make my own.

A Closer Look: Plastic Strainer


Today we are going to take a closer look at the plastic strainer.  These plastic strainers are one of my favorite tools for making both milk and water kefir. They easily catch the grains and fit over a wide-mouth mason jar lid with just a bit of overhang.

Weekly Recap – February 28th Edition

blog gathering

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

What’s New at CFH: Cultured Vegetable FAQ


This week we have a new Cultured Vegetable FAQ to share.  See if any of your questions are on the list!