What’s New at CFH: Twenty Ways to Include Fermented Foods at Every Meal and Save Big on Sourdough Starters

hummus chutney

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 we have six new articles and recipes ranging from hummus to chutney.  Also, learn 20 ways to include fermented foods at every meal!

Save on Sourdough Starter!

Now through January 21st you can save 25% off sourdough starters with coupon code SOURDOUGH. CFH carries many varieties of sourdough starter including many heirloom wheat, rye, and gluten-free sourdough starters.

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:


This Past Week on the Blog

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

Fromage Blanc Enchiladas – Join Julie as she figures out what to do with a lot of extra soft cheese.

No-Knead Sourdough: How-To – Erin makes the easiest sourdough sandwich bread… ever.

Grain-Free Buttermilk Baked Chicken – A hearty meat dish for those who want a grain-free alternative.

A Closer Look: Water Kefir Grains – Come with me as I take a look at all things water kefir.  You might be surprised at all these little “grains” have to offer.

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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