the weekly cultured gathering: June 8

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?

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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Comments

  1. Angela says

    I have my very first attempt at Dill Pickles, peppers & onions and some Moroccan lemons on my counter right now. I am a tad worried as I did not leave 1-2″ at the top….I just did them last night should I open them and remove some for space??

    • says

      Angela – You will want to at least keep a close eye on the jar and allow gases to escape frequently. You will also, most likely have some bubbling over when you open the jar, so maybe do it over the sink. :)

  2. Carrie says

    I don’t have a website, but am trying to do much more in the fermenting arena. Kombucha, milk kefir and water kefir are all I have going at this moment. Am hoping to make a “ginger bug” and sourdough soon. Was also going to try lacto fermented mayo. I wish there was more time to each day….

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