Adjusting My Kombucha Routine for the Warm Summer Months

Warm Summer Kombucha

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper.

As a practical matter, the care we give live cultures must adjust as the seasons shift. Of all the cultured foods in my kitchen right now, kombucha is the one I need to make the most adjustments for as the weather grows warmer.

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What’s New at CFH: Save 20% on Yogurt Starters & Weekly Recap

Yogurt Starters Sale

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 save 20% on Yogurt Starters!  Also, don’t forget to check the weekly roundup and… 

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Napa Cabbage Kimchi

Napa Cabbage

From the Editor: Please welcome Eve, CFH Customer Support Representative and Cultured Kitchen Keeper. Kimchi is a fermentation style that originated in Korea. It is often served with every meal. When many Westerners think of Kimchi, they automatically think of Napa Cabbage Kimchi.

Probiotic Egg Salad

eggsalad

This egg salad combines the wonderful world of nutrient-dense fresh eggs with a probiotic and enzyme-rich creamy dressing using cultured cream.

My Friend Herman

ceramic crock

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper. When I was a little girl, my grandmother would let us stir Herman. Herman lived in an olive and brown patterned ceramic crock in Grandma’s fridge. I never thought to ask where he came from or what he was used… 

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