Weekly Cultured Gathering: February 15

blog gathering

 

Highlights From Last Week

Deanna said, “I used my Parisian Sourdough Starter to make a savory monkey bread. It came out great. I also made Erin’s no knead sourdough bread – great, and crackers – great. Easy to use starter, having fun trying new recipes.”

This Week

Please share what’s culturing on your counter this week. 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!



About 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 let’s share!

Shannon

Shannon is a mama to three 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. sally sandwith says

    Im happy tofind your blog. I started my first kraut yesterday. I used a plastic lid to cover the cabbage. Then used a plastic clear container that i put a 5lb. Bag of flour and a 4lb bag of sugar. Today it has made over 2″ of liquid covering everything. Im happy but my concern is using plastic instead of glass. Do you think itis ok? Hpoe to hear from you,Sally Sandwith. Thanks

  2. Susan says

    Total newbie to culturing food. I want to make a kefir drink, maybe with a little stevia and fruit juice? How would that work out? Any pitfalls with the stevia and/or fruit juice? Thanks in advance.

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