Weekly Cultured Gathering: February 22

blog gathering


Highlights From Last Week

Purposeful Nutrition shared Why I Love Sourdough So Much.  Susan posted some questions in the comments that we will answer this week!

Susan’s Questions

I’m happy to find 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. I’m happy but my concern is using plastic instead of glass. Do you think it is ok? Hope to hear from you.

Hi Susan.  Thanks for your comment.  This answer may not reach you in time for your first batch… but congratulations on getting started!  Glass is generally preferred because there is no potential for leaching, but as long as it is food grade plastic it would certainly be safe to eat.

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.

Hi Susan, you can add anything you want to the kefir as long as you do it after you have strained the kefir off the grains.  You just don’t want to be adding stuff to the batch that still has the grains in it.  There are a ton of great resources on Kefir here too that you might be interested.


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 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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