We had 2 great comments and a link shared last week. We will recap those and open it up for more in this week’s Cultured Gathering!
Mrs. Right said, “Fermenting on my counter today I have a gallon of salsa and a quart of Nourishing Traditions Berry Syrup. The salsa is different every time we make it, but is always delicious. The berry syrup is a new recipe, and I hope it’s good enough to put on homemade vanilla ice cream for a birthday party this next week!
My favorite cultured food right now is the cauliflower I made. So delicious! I swear, if I kept a fork in the refrigerator I’d eat some every time I walk by. I made two recipes. “Plain” Dilled and Indian Spiced. They are both great! I have another couple heads of cauliflower needing attention, but I can’t decide whether to make one big batch of a single recipe, or some of each again!
Next up is doing some lettuce, since ours is starting to get bitter and is ready to bolt.”
Bettina said, “On my counter there are a lot of things fermenting this weekend ^^ : Kombucha, Ginger-Water-Kefir, Kamut-Sourdough, Sauerkraut, whole cherry tomatos, ketchup, ginger bug, and my daily whole milk kefir. I LOVE fermenting and wanted to thank you for your beautiful site and all the helpful tips you provide here!!
I just posted about making homemade Kombucha:
I hope it´s ok to share the link because it´s in german but I`ve included some photos as well
Greetings from Vienna, Bettina
*Disclaimer: These are external links and Cultures for Health does not necessarily support or endorse the content of the sites.
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.
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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!