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 please share what’s culturing on your counter. 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.
Highlights From Last Week
Last week we had some interesting and helpful tips and recipes, including:
- Fermented Cabbage Juice: This recipe may be something you’re looking for, especially if you’re on GAPS.
- A Simple Guide to Making Homemade Yogurt & Kefir: This is your simplified guide to making two popular cultured dairy products.
- Pickled Beet Recipe: Find out how to make pickled beets, the fermented way.
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