What’s New at CFH: A Healthy Scoby & Tempeh FAQ

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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.

New Recipes & Content

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. Along with recipes, there are hundreds of expert advice articles, answering all of your fermentation questions.

Checkout the latest recipes & articles:

What a Healthy SCOBY Looks Like

Tempeh FAQs

Carrot Kraut

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This Past Week on the Blog

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

Cultured Holiday Gifts: Seasonal Cultured Compound Butters – Join Janet as she shares four flavors – one for every season – to make and give.

Kefir Artichoke Dip – This classically flavored dip gets a nutritional boost from cultured milk kefir.

Winter Fermentation Projects – Rosalyn is making all sorts of festive ferments to take with her to a Holiday Fair. Find inspiration for some of your own projects here.

Gluten-Free Sourdough: Achieving an Active Starter – Find out the dos behind creating a bubbling, active gluten-free sourdough starter in this edition of the GF Sourdough series.

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

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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