Cultured Vegetable Care and Maintenance

cultured vegetable care

Sometimes people regard lacto-fermentation as a very scientifically precise process. Beginners often get stuck on certain details and become frustrated when their batch doesn’t work out just like the steps and pictures. People frequently will ask, “How long will this batch of sauerkraut take to culture at x temperature?” assuming we have a secret mathematical formula. Though there is science involved, the process is not quite so black and white. Hopefully some of these points will help demystify some of the alchemy some people perceive when making cultured vegetables…. 

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A Closer Look: Piima Yogurt Starter

Yogurt Drink

“We bought all four mesophilic cultures (Piimä, Viili, Matsoni, and Filmjölk) and this is our personal favorite. It is quite thin when at room temperature but becomes much thicker when cold.” -Meir Today we are going to take a closer look at the Cultures for Health Piima Yogurt Starter.

Weekly Recap – June 5th Edition

blog gathering

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

Making Fermented Carrot Sticks with the Cutting Edge Culture

IMG_7601

I haven’t worked with a lot of starter cultures for fermented vegetables. In fact, I’ve written extensively on the Cultures for Health site and elsewhere about how to ferment vegetables simply with salt and water. I just really dig natural, wild fermentation. But I’m always open to trying different things and seeing how they match… 

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Raw Sprout Safety Tips

Raw Sprouts

Concern over the safety of sprouts has become an issue for very good reason – commercially grown sprouts made people sick. This problem led to some experts’ warning against the consumption of sprouts while others shrugged it off as a one-off problem.