What’s Culturing in My Kitchen


I so enjoy taking a peek into the kitchens of others. Whether it’s the pantry, root cellar, or culturing counter; I’m always keen to see what’s happening. I find it connects people.

So, today I thought I’d do a little show and tell with what’s culturing in my kitchen.


Last week my local grocery had a sale on tomatoes. This coincided well with the cilantro in our garden getting ready to flower. Our boys – 5 and 7 – helped chop many of the tomatoes while I added green onions, garlic, and cilantro. Plenty of good sea salt rounded it out and I put it into some jars, including the Perfect Pickler and the Fermented Vegetable Master – along with the ceramic weights.

We made two gallons of salsa, but it was so good we ate a quart and gave one away before it had a chance to ferment. Now it is tangy and bubbly and so deliciously fresh. I’ve never understood why some people are turned off by fermented salsa. It has even more zip than usual, which is good news in my book.


We finished drinking the bottled ginger kombucha last week as well. This was the result of the reviving of my 1.5 year old kombucha scoby and we are definitely back in the kombucha brewing business. A couple of slices of ginger in a pint-sized bottle along with half a spoonful of sugar gave it just the right amount of bubble and tang.


Finally, I’ve been working a lot with the kombucha sourdough starter. Tortillas, pancakes, and breads have all gotten a turn on our table – all soured and risen beautifully thanks to that starter.

We’re also on the tail end of my last big veg fermentation project – carrots and beets with dill – and now we get to drink the brine as a kvass of sorts. Delicious, refreshing, and always invigorating.

What’s culturing in your kitchen?


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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