Weekly Cultured Gathering: November 2

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 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.

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

Shannon is a mama to three 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. VICKI says

    Hey guys! Hope everybody’s doing well.

    I am learning, learning (to say the least)!

    Yesterday I used the information in “Nourishing Traditions” to make my first batch of cheese from superprobiotic yogurt so I could get the whey. I have had the cheese tied up and dripping whey for more than 24 hours. It’s standing in the kitchen tied around a wooden spoon in cheesecloth. How long does it generally take to drip the whey? Do you know?

    Another question: I want to make Sweet Potato Soda, another Nourishing Traditions recipe.

    It calls for mace. What is that? Usually if it’s a speciality item she refers you to a site for purchase. Nothing in the book designates what it is or where to get it. Can you help?

    I’m off to to another drink (a cabbage tonic) w/whey and salt both. I’m attempting to do as many tonics as possible because my gut needs the probiotics. :-)

    Thanks for your thoughts.

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