Weekly Cultured Gathering: September 28

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 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. Katie Felten says

    Totally love this blog and because of it I am really getting into fermenting… currently I have kombucha brewing, and this past week I made my first batch of kimchi and aged fermented peppers.. I do have a question on these two though.. do they stay on the counter do they belong in the fridge, any help on the fermenting process is greatly appreciated.

    Newbie.

    • says

      Katie – Aw, thanks, so glad you’re here! You can leave your kimchi and peppers on the counter for a few days up to a few weeks. Then we recommend that once the culturing process is through you move them to cold storage – a refrigerator or a cellar if you have one.

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