How We Like Our Fermented Vegetables

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Fermented vegetables have a frequent place at our table. We eat them in a host of different ways – from a topping to whatever it happens to be that we’re eating to incorporated in a host of tasty dishes. Given the variety of flavors you can create with fermented vegetables, they can be one of the most versatile items in your kitchen.

But they need to taste good in order to work well as an ingredient or standalone food item. Over the years I’ve found that our family has a preference for certain aspects of fermented vegetables and when these are lacking, we’re not nearly as excited about them.

Here are a few of our prerequisites and how we achieve them.

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Savory Sourdough Skillet Pie (using “discarded” sourdough)

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I often get stuck in a rut with my meals, and my sourdough. I go through the same rotation of dinners and only ever make pancakes from that sourdough starter I keep on feeding. This one pan meal busted me out of both of those ruts, made a super simple meal, and utilized sourdough starter… 

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Cultured Banana Cream Pie with Sourdough Pie Crust and Piima Whipped Cream

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From the Editor: Please welcome Eve, CFH Customer Support Representative and Cultured Kitchen Keeper. Potlucks are a big deal to me. I take them very seriously and always try to challenge myself. A friend decided to throw a pie potluck for their birthday. Luckily, I had just started the Australian Sourdough Starter and I’m not… 

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Gluten-free Blueberry Cottage Cheese Pancakes

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These pancakes are higher in protein than most pancakes with the addition of cottage cheese and eggs. They don’t need any topping other than a little fresh cultured butter, but a blueberry sauce will make an extra special breakfast treat! Make these pancakes small and leave plenty of space between them on the griddle because… 

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A Closer Look: Liquid Vegetable Rennet

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Today we are going to take a closer look at Liquid Vegetable Rennet for cheesemaking.