Weekly Cultured Gathering: August 31

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…

Soaked Bread in the BBQ

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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Weekly Cultured Food Roundup: August 30

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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.

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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.

More Posts - Website

Water Kefir: Getting Started

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Frankly, I’ve yet to meet a fermented food I don’t like, but one of my favorite cultured foods of all time has to be water kefir. I love milk kefir and sourdough too, but they tend to require daily maintenance which this busy mama tends to botch from time to time. Kombucha is also beloved in our home, but takes so much longer to culture and because of that longer time frame, I tend to either not make enough or forget about it all together.

Which is where water kefir comes in. Delicious, light, bubbly, tangy, full of goodness… and needs attention every few days. And boy is it perfectly refreshing on these hot days.

As with any culture, it has specific food and environmental needs. It is a living organism, after all, much like a pet or a houseplant. Getting it off on the right foot will set you down a path of easy-peasy water kefir enjoyment.

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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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Buttermilk Ice Cream: One of Many Reasons to Culture Buttermilk

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Cultured buttermilk is often forgotten in the world of cultured dairy enthusiasts. But if you enjoy that unique buttermilk flavor for baked goods, salad dressings, and savory dishes; then keeping cultured buttermilk in your kitchen can enhance a whole host of dishes.

Buttermilk biscuits. Buttermilk fried chicken. Buttermilk pancakes. Buttermilk ranch. Buttermilk chocolate cake. All of these are some of tastiest foods we can put on the table.

One dish that might not be so familiar is buttermilk ice cream. The cultured tang lends a light, delicious flavor to the fresh cream and unrefined sugar that make up this recipe. Add in your favorite seasonal fruit during this high harvest time, and you’ll find just one more reason to keep that buttermilk culturing in your cabinet.

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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.

More Posts - Website