Weekly Cultured Gathering: November 30

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. Carol G says

    Presently I am just making raw milk kefir every other day. I love it! I have made water kefir in the past, but quit it because I did not want to drink the sweet drink every day and I would rather eat my sweets than drink them. I usually have a little honey or Grade B maple syrup in my recipes and rarely coconut sugar when needed.

    I have successfully made sauerkraut once and failed the second time. I am in the process of figuring out how to make it and what I could have done wrong. I just got a nice white porcelain crock from Poland with the water seal and weights for my birthday so I am looking forward to making another attempt at making sauerkraut. I have also saved up to get a nice solid wooden bowl to pound my kraut in and a wooden pounder which I will buy next. I just love nice tools for my cooking endeavors and put a dollar away here and there just for accumulating my kitchen tools. It really adds up fast and is painless because I do not put a large of money away at a time.

    Once I become successful and get a rhythm with those two ferments I want to delve into the world of sourdough starting with a recipe I found for gluten free sourdough bread and pancakes. I have a wonderful organic bakery that I get my sourdough multigrain bread from that is within an hours drive for right now. I have held off on making it myself as I want to get the cultured veggie recipes down pat first before moving on to making the next cultured food on my list.

    I appreciate your articles on fermentation and love to see the recipes. I would love to be able to add them to my pinterest account, but notice you do not offer that option with each post. Do you think that may be something you will consider in the future? It really is a nice tool to have recipes I want to try easily accessible.

    Well, this post is way too long so I will end it here. Thanks for all of the time you put into this blog. It is really appreciated.

  2. An says

    Water kefir hibernation
    Bought water kefir in May. They did well all summer then
    in September they started to not produce. ie not eat the
    sugar I gave them. Now in late November they are producing
    again. Eating the sugar but at a slower rate and not
    multiplying.
    Others observations?

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