What’s New at CFH: Save 15% on All Starter Cultures & 3 New Articles!

starter-cultures-15-percent-off

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 you can save 15% on all Starter Cultures.

Save on all Starter Cultures!

save-15-on-all

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.

Check out some of the latest recipes & articles:

Lacto-Fermented Pineapple Chutney

Lacto-Fermented Collard Dip

Delicious Cultured Dips

This Past Week on the Blog

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

A Closer Look: Traditional Flavor Yogurt Starter - Take a closer look at our popular and well reviewed Traditional Flavor Yogurt Starter.

Rediscovering Milk Kefir - Join Suzanne as she dives back into using some milk kefir grains.

Gluten-free Sourdough Chili-Cheese Muffins - These gluten-free muffins are rich in the flavor department, thanks to the addition of chopped green chilies and pepper jack cheese. Try them alongside your favorite chili or any other Southwestern main dish.

Making Lacto-Fermented Hot Sauce from Over-Fermented Salsa - Check out this tasty lacto-fermented hot sauce I made with some leftover ferments!

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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