Weekly Cultured Gathering: April 19

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Can you say sourdough donuts without a grin crossing your face?  Last week the The Entwife’s Journal shared how she makes sourdough donuts!  Have you ever made some?  If so, how did they turn out?  Share your own fun fermentation stories this week too.

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weekly cultured food roundup: september 6

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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 some awesome new content you can find at the CFH site including recipes,… 

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Water Kefir: Finding Brown Strands and Keeping a Healthy Grain to Sugar Ratio

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Last week we kicked off the water kefir journey with the rehydration and activation of the water kefir grains. I had thought the next logical step would be to start making the water kefir, but a few things came to mind first. Namely, there is one question that comes up a lot in the beginning… 

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Kombucha Coleslaw

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As we begin our slow move from summer to fall, cabbages begin to mature in the garden and make their way to the market. Coleslaw is a fabulous way to use up a large head of cabbage, and makes a great fall salad. But the classic coleslaw ingredients aren’t always appealing to the real food-eater…. 

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Black Bean Natto

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Note from Shannon: Please welcome Sarah, CFH Customer Service Representative and Cultured Kitchen-Keeper. Natto is purported to be one of the most healthful forms of fermented soybeans. But, soybeans are not the only legumes you can make natto from. With just two pounds of rinsed organic, dry black beans ready for an overnight soaking, you… 

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