The Weekly Cultured Food Round-Up: Edition #1

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 a few interesting links from around the web.

So, welcome to our first edition of the Weekly Cultured Food Round Up. Let’s start with some awesome new content you can find at the CFH site… and you’ll want to keep reading to get to an announcement.

News, Products & Recipes from CFH

There are a ton of recipes for every cultured food imaginable over on the CFH site. They come from several recipe-developers, myself included, who test recipes for cultured foods in their home kitchens… so you don’t have to.

Highlights from the latest recipe uploads include:

New Product Information

CFH has now switched over to carry unbleached cheesecloth for cheesemaking, straining off whey, or a host of other projects.

This Past Week on the Blog

This past week marked the first full week here on the new blog. Highlights from the week include:

Battling Fear & Loathing In the Cultured Kitchen: Anita shared the four cultures she always keeps and some tips on overcoming fear for beginning fermenters.

Recipe for Our Cortido (a Latin American sauerkraut): This week’s recipe is one of our family’s favorite and most frequently (and happily) eaten lacto-fermented vegetables.

Encouraging Young Children to Love Cultured Foods: Find out how our little ones have come to love everything from plain milk kefir to sauerkraut to kombucha.

And, finally, From Around the Web

Some cultured & fermented highlights from around the web:

Which brings us to the next exciting feature of the CFH blog…

We’re launching a weekly cultured food carnival! Tomorrow, and every Saturday, you can come share your adventures in cultured foods, link up, gain some extra views, and come together for fermentation.

See you tomorrow!


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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