Lacto-Fermented Summer Squash Pickles With Flowering Cilantro

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When I think pickles, my mind automatically wanders to tart, dilly cucumbers. I’ve never been a sweet pickle person, and cucumbers were the only pickled food I ever really ate growing up.

So when I learned about the versatility of lacto-fermentation, I was instantly intrigued. You can really just combine any vegetables, herbs, and seasonings to create an uncanned pickle, so long as you stick to a few environmental conditions it requires?

And that, my friends, is a gardeners dream. Whatever it is that you harvest, can go into the pickle jar. And if you have any sort of summer squash plants, then you probably are looking for ways to use them all up. Here’s one of my favorite ways.

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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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Gluten-Free Rice and Blue Corn Pancakes (soured with water kefir)

4th of July Pancakes!

Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Erin, Cultures for Health Customer Support Representative and Cultured Kitchen-Keeper.

This recipe is adapted from one in ‘The Art of Gluten Free Sourdough Baking‘ by Sharon Kane. It takes a while to make, but I actually really love feeding it daily and then having the reward of deliciously sourdoughy pancakes on Saturday morning!

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Erin Gaines

Erin Gaines

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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Fermenting in the Heat

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Most home fermenters are aware that heat speeds up the fermentation process. For some this is preferred because it allows us to go through the fermentation process faster, which gives us our beloved fermented food even quicker.

But heat as its drawbacks, especially when it gets above 90 degrees. And if you live in the south, or another hot climate, and don’t have air conditioning, this may be a huge factor in how you ferment through a good portion of the year.

Since I’ve moved to the south I’ve had to learn a lot about fermenting in the heat. Our little off-grid cabin doesn’t stay below 90 degrees for much of the summer, so after some problems with mold and other unpleasant situations, I’ve changed a few of my fermentation practices.

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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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weekly cultured gathering: july 27

blog gathering

Welcome to the Weekly Cultured Gathering! We’re here to share and celebrate our adventures in food fermentation. From recipes to tips & tricks to food preservation – cultured foods are as old as food itself.

Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.

Whatever draws you to the art of fermentation, this weekly gathering is a place where you can find others working towards the same goals as you are. It is a community.

So please share what’s culturing on your counter. Have a new recipe? What’s your favorite ferment right now? Why do you eat cultured foods? What have you learned that might help others?

Highlights from Last Week

Last week we had some really fun and interesting entries, like…

Sourdough and Fermented Foods Workshop

Please share a link to your favorite cultured blog post below. If you don’t have a blog, I’d love to hear what you’re up to in the comments. Next week I’ll highlight a few of your posts & comments for everyone to take a closer look at.

Feel free to grab the banner above by right clicking and saving to your desktop. Then insert it into your post so everyone can find us!


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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