the Weekly Cultured Gathering: May 25th

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.

Highlights From Last Week

Last week we had some interesting and helpful tips and recipes, including:

Rice with Yogurt: Dina-Marie shares her recipe for a savory dish of soaked brown rice, onion, ginger, and yogurt.

Making Wild Nettles Beer: Follow along with Ariana as she makes beer out of a common “weed” – stinging nettles.

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. says

    Thanks for featuring my Rice with Yogurt – it is so easy and my family loves it!

    This week I shared Making Kefir – a video showing just how easy it is to make kefir. I make 1 gallon a day that I use to make smoothies and soak our whole wheat flour for waffles the next morning. It is like yogurt on steroids as far as probiotic count!

  2. says

    I am currently culturing Kefir water (and juice) and am making my very first batch of whole wheat sourdough. I’ve used rye in the past but thought I’d try it with some whole wheat flour this time – so far so good!
    I’ve been making and consuming cultured foods for over a year now and started because I was having digestive problems. Most of those issues have healed and I now use cultured foods because I love them and I want to keep up my optimal digestive health.
    I’m not super adventurous but add new things every so often. My next adventure is Kombucha!
    Thanks for your great website – I am there almost every day.

  3. Kaylynne says

    Aloha from the pacific islands! Mahalo for sharing your incredible knowledge of the art of fermenting. Because of The Cultures for Health Blog I am learning and experimenting. I am bravely attempting my first challenge at the art of fermentaion with a batch of Pineapple rind fermented drink (Hawai’ian Swipe) or better known in Mexico as “Tepache.” I used the rind from one pineapple, 2/3 cup sucanat and water devided between 2 quart jars topped with paper filter attached by rubber bands. If anyone has experience with making “Teapache” I would love some help.

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