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  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
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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
Peppers & Sauces

Fermented Hot Sauce with Habaneros and Roasted Winter Squash

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Instant Pot Vegan Chicken Noodle Soup
Sourdough Smores Cookies
High Protein Cottage Cheese Mac and Cheese
Sourdough & Miso Chicolate Chip Cookies
Sourdough Dinner Rolls
Homemade Cottage Cheese

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Holiday Recipe Sourdough Fermented Gingerbread Cookies
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Kids Love It Honey Cinnamon Sourdough Graham Crackers Fermented Overnight
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Summer Harvest Full Sour Fermented Old Bay Pickles with Crushed Garlic
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Christmas gift feta cheese🧀🎄✨ Part two of my four Christmas gift feta cheese🧀🎄✨ Part two of my four part series on homemade fermented foods to gift this holiday season! This one takes about five days total to prepare, so start now if you plan to gift this one on Christmas. GOOGLE “cultured guru feta” to get my feta recipe any time! You can also use the recipe index linked in my bio! #fermentation
Christmas gift pickles 🥒🫧✨ Part one of my four par Christmas gift pickles 🥒🫧✨ Part one of my four part series on homemade fermented foods to gift this holiday season! GOOGLE “cultured guru pickles” to easily find all my fermented pickle recipes. You can also use the recipe index linked in my bio! Fermented pickles are the absolute best homemade Christmas gift for any pickle lovers in your life, and super easy to ferment too. For all my pickle recipes you just need pickling cucumbers, salt, spices, a jar with a lid, and a fermentation weight. They all take about 12-14 days to ferment, depending on the temperature in your kitchen! #pickles
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
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