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a book cover of old-fashioned on purpose by jill winger showing jill standing leaned against a barn with a tool

Old Fashioned on Purpose

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Old Fashioned on Purpose

a book cover of old-fashioned on purpose by jill winger showing jill standing leaned against a barn with a tool

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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 Hot Sauce with Habaneros and Roasted Winter Squash
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probiotic pickled garlic 🧄 

People always wonder probiotic pickled garlic 🧄 

People always wonder why I add water to my sauerkraut recipes. While the main reason is recipe standardization to account for seasonal and regional variations in cabbage water density, the more simple answer is that extra brine is better than too little! I especially love love love using extra sauerkraut brine to create more medicinal, probiotic foods. Like this probiotic pickled garlic!

Heirloom culturing, the technique used in this recipe, is my favorite way to use left over fermented vegetable brine. It’s kinda like fridge pickling, but with more microbes. 

Get my probiotic pickled garlic recipe from our recipe index, linked in my profile. You can also learn this technique in our Fermented Foods Semester online course! #garlic
This earthy, tart, and naturally effervescent booc This earthy, tart, and naturally effervescent booch is rich in probiotics and health benefits. So you should make some to share with friends and family around the table next week! 🫧✨🥂 It’s extra fizzy too, thanks to the high levels of the FODMAP fructan in beet juice. The microbes metabolize the fructans to make the bubbles, so fermented beet juice kombucha is much lower in FODMAPs than plain beet juice! You can try the recipe by visiting the recipe index linked in my bio. #kombucha
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
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