Weekly Cultured Gathering: December 7

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 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. Leslie Dolin says

    I began exploring fermentation about a year ago, when I discovered Miyko Schinner’s book “Artisan Vegan Cheese,” and around the same time my son gave me a yogurt maker, which seemed an odd gift since I rarely ate yogurt. With young vegan grandkids, we now keep a vegan home. And I love my homemade soy yogurt (made with the Cultures for Health vegan yogurt starter). I just finished making soy yogurt cheese to try the yogurt balls in olive oil recipe from this blog. It should be great on a vegan cheese plate I am making for an event – a little different. My cultured vegan cheeses have improved with practice, and satisfy the cheese craving that kept us from going vegan for so long.

    I also culture water kefir, and various krauts, pickles, and veggie ferments – though no veggie ferments are on my counter now! Instead I’ve got a variety of vegan cheeses at various stages of culturing and aging all over my kitchen!

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