Weekly Cultured Gathering: March 1

blog gathering

 

Your Turn

Put your post or comment on this week’s Cultured Gathering!

 

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 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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Comments

  1. Patti says

    I am just newly learning the benefits and well as the “fun” of culturing kefir, but I have to say it takes me back to a time when I really enjoyed doing all my own things with my own hands! Why we ever got away from that I have no clue, but recent health issues (pancreatitis), got me to searching and reading about what I needed to change, as well as add, to my diet to lesson the load my pancreas is required to perform. With one week going strong on fermenting MK, I have made several flavors of popsicles (which my grandkids love!), smoothies, soft kefir cheese, and this morning I tried the CFH recipe for kefir banana bread. The texture and taste was fantastic and everyone who’s tried it so far says, “Wow!” Yeah…I’m loving this kefir thing!!

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