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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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Fermented Brussels Sprouts with Garlic and Toasted Pepper
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Fermented Brussels Sprouts with Garlic and Toasted Pepper

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Yes, they smell like farts. YES you should still m Yes, they smell like farts. YES you should still make them, because the fart smell is a really good indicator that the microbes are making the beneficial compounds in the Brussels sprouts more bioavailable. ✨🫧 Get the recipe on my website https://cultured.guru
is this rage bait? 🤠 #kombucha is this rage bait? 🤠 #kombucha
I decided to try using my sourdough discard with t I decided to try using my sourdough discard with this packaged brownie mix and left over s’mores stuff from our latest camping trip! Sourdough starter makes brownies a little more cake-like, so I had to up the fats in the recipe a bit to keep them moist and used a combo of brown butter and oil. Get the recipe for these moist cakey sourdough s’mores brownies on my website, and let me know if you try it! My recipe index is linked in my bio. https://cultured.guru/blog/brown-butter-sourdough-smores-brownies-from-box-mix
Fermented garlic honey, and I make mine as an oxym Fermented garlic honey, and I make mine as an oxymel 🍯✨🫧🧄 the recipe is on my website! https://cultured.guru Many historical texts mention the use of both garlic and honey in traditional medicine. Still, none explicitly describe the modern method of combining only these two ingredients and leaving them to ferment. In all my readings on fermentation history, I’ve never come across any historical descriptions of fermented garlic honey, made with only garlic and honey. However, I did come across many accounts of over 1,200 types of oxymel in Ancient Greece and Persia, many of which include garlic.The ancient Greeks and Persians used oxymels to extract and preserve potent herbs, including garlic. Oxymel is an ancient preparation, and Hippocrates wrote records about its benefits around 400 B.C.E. in On Regimen in Acute Diseases. The thing to note here is that oxymel uses a combination of honey and raw vinegar. When we make fermented garlic honey as an oxymel, the pH starts at a safe acidity and remains at a safe acidity (below 4.6). This is because the microbes in raw vinegar (or raw kombucha) ensure the honey is metabolized into more acids. These microbes “eat” sugars similarly to the way they do when making kombucha, wild mead, and vinegar. When we add raw vinegar or raw kombucha to a garlic honey oxymel, we are guaranteeing the presence of many acid-producing microbes that keep the mixture acidic and safe. PSA: I’m not saying that your garlic honey made without raw vinegar is destined to have botulism. But I am saying without raw vinegar/kombucha it is a concern, and it can happen. I am saying that I’m not comfortable making it without raw vinegar/kombucha. I have compiled all my thoughts on garlic honey and botulism in the blog post, linked in my bio! You can also type “cultured.guru” right into your web browser and the recipe blog is on my homepage. #garlic #honey
Oxymel is a medicinal herbal elixir, made through Oxymel is a medicinal herbal elixir, made through the fermentation of herbs in honey and raw vinegar. It’s my favorite time-tested herbal remedy that’s over 2,400 years old. It originated in ancient Greece and Persia, where it was considered a gift from the gods. Hippocrates, the famous ancient Greek physician, was a staunch advocate of oxymel and incorporated it into his medical practices. Depending on the herbs used to make it, oxymel can help with many ailments and improve health in various ways! In a world where everyone is asking AI, I set out to learn about the best herbal combinations from real, practiced experts in herbalism. I felt so much joy collaborating with these herbalists @openspace.center @karlytheherbalist @lilianaruizhealy and @the.brettivy to recommend the best medicinal herb combinations in this recipe! You can get my oxymel recipe from the link in my bio!
Okay, fine, it’s not the only reason, but it’s Okay, fine, it’s not the only reason, but it’s a reaallllyy good reason to buy another pumpkin! My new sourdough pumpkin bagel recipe is up on our blog!
https://cultured.guru

these roasted pumpkin bagels can be made savory or sweet! Both options are included in the recipe and are perfect for fall sourdough baking. 

The savory is a pumpkin, parmesan, onion (leek) flavor, and the sweet is a cinnamon brown sugar pumpkin flavor! ✨

You can also choose to use active starter or discard with yeast. It’s up to you! 

Let me know if you try baking these this weekend! 🍂🎃🥯 #bagels #pumpkin
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