weekly cultured food roundup: september 6


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.

Let’s start with some awesome new content you can find at the CFH site including recipes, product sales, and brand new content to help you in your cultured kitchen.

News, Products & Recipes from CFH

New Products

In Cultured Food Life: The Trilogy DVD you’ll join host Donna Schwenk in her kitchen where she will teach you to make kefir, kombucha and cultured vegetables in your own kitchen.

Fermented: A Four-Season Approach to Paleo Probiotic Foods is your guide to an essential aspect of ancestral eating—fermentation. A centuries-old craft practiced by traditional cultures in all parts of the world, fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting, new flavors into your weekly menus.

New Recipes

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.

Checkout the latest recipe additions:

This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

Goat Cheese: Chevre 101 – Janet shares her love for goat cheese and some of the behind the scenes facts about how the French do goat cheese.

Black Bean Natto – If you’ve ever wondered how to make soy-free natto, join Sarah as she explains just how simple it is to make this traditionally fermented legume.

Kombucha Coleslaw– This probiotic-rich coleslaw is full of good things like veggies, kombucha, and lacto-fermented mayonnaise. But it’s still tangy, sweet, crunchy, and delicious.

Water Kefir: Finding Brown Strands and A Good Grains to Sugar Water Ratio – Before we start cranking out tasty batches of water kefir, find out some answers to these common questions.

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

Tomorrow, and every Saturday, you can come share your adventures in cultured foods, link up, gain some extra views, and come together for fermentation. We’re hosting the Weekly Cultured Gathering and I’d love to see you there.


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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