Weekly Cultured Gathering: October 5

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 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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  1. Christina says

    Hi :)

    Right now I’m culturing sourdough, water kefir, milk kefir, villi & Greek yogurt. The only one I’m having a hard time incorporating into our daily diet is milk kefir. The taste is so strong. I recently tried making kefir cream cheese by straining the kefir and adding maple syrup, but the flavor is still so tangy. I’m always looking for new ways to add it to our daily meals. We do use it in smoothies with some success :) Anyone have any favorite milk kefir recipes? I’ve tried doing a second ferment with cinnamon sticks or vanilla beans, but we still did not like the flavor and the extra carbonation was a bit strange. Favorite water kefir flavors right now are raisin or maple lemon 😀 ~ Christina

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