Weekly Cultured Gathering: January 18

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 let’s share!

Highlights From Last Week

Last week we heard from a couple of avid cultured foodies on these topics:

Kristin shared her projects in the comments:

Right now on my counter I have kombucha and water kefir, as well as a whole wheat sourdough starting. By tomorrow I’ll have kimchi fermenting too.

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!


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. Carol P. says

    Hi, right now, I have several things going: a jar of shredded cabbage; a jar of shredded beets; a jar of ginger with water and sugar, which is the mother for my homemade lacto fermented ginger ale; and last but not least, a jar of crimini mushrooms simply with some salt sprinkled on them, which is perhaps the most delicious fermented food on the planet. They are best after only one day. If they last that long, they are that good!
    This is not to mention the embarrassing number of jars of other older veggie stuff currently in my refrigerator :)
    Also not to mention the several varieties of yogurt currently keeping them company :)
    And the two kinds of sourdough living on the counter :)
    Do you think I have a problem? 😀

  2. Carol P. says

    Also, I forgot to mention my two alternating two gallon beverage dispensers of kombucha in the cellar, next to some pickles that are a bit of a disappointment. My water kefir grains are currently on hiatus resting in the fridge, bu they would normally be down there in beverage dispenser number three :)

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