Super Simple Lacto-fermented Peppers

peppers

Peppers are the sweethearts of summer. They love the heat, and add yummy flavor (and nutrition) to summer favorites like gazpacho, salsa, and stuffed peppers. They’re also full of vitamin C.

But you can only eat so many of them fresh! Preserve them and make them even more nutritious (and delicious) through the process of lacto-fermentation.

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Five Ways I Use Mason Jars for Culturing

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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… 

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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…. 

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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… 

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A Closer Look: Water Kefir Grains

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I have found that one of the easiest cultured foods to get people started on is water kefir. It tastes like a version of soda that has had the sugar turned down, so I’m not sure why anyone would stick their nose up at it. Still, water kefir comes as a surprise to some and… 

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