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.

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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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  1. Harley says

    I’m new to posting on the blog, but here goes.
    It been a busy “fermenting” week around the ole homestead.

    My hot pepper crop (13 varieties-32 plants)is beginning to come in, so I have several active pepper ferments underway, and many more to come very soon
    That’s in addition to the regular/everyday batches that make up a significant portion of my daily diet.

    “Pepper mashes”:
    Scotch Bonnet
    Lemon Drop
    Caribbean Red

    “Pickled peppers”:
    Lemon Drop

    “Food stuffs”
    2- Kimchi blends
    3-sauerkraut blends
    Sweet Beet/onion pickles
    2-dill pickled English cucumbers
    * Garlic baby carrots
    * Moroccan shredded carrots
    *Dilly Green beans
    (*)CFH inspired recipes

    I really enjoy and appreciate the Blog. Interesting recipes and new ideas for some future experiments.
    Thanks to all!

    • says

      Harley – It all sounds so delicious! And what a list of ferments you have going. Thanks so much for sharing what’s happening in your cultured kitchen and we appreciate the feedback. :)

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