Counterculture Ferments
  • Home
  • About
  • Our Ferments
  • Seasonal
  • Monthly Journal
Sign in Subscribe
Stephen Pavey

Stephen Pavey

Lexington, Kentucky
Reminder:  Member Share Pickup the 2nd Friday of the Month -- May 9 & We got more Spicy Honey Mustard Coming
Membership Share

Reminder: Member Share Pickup the 2nd Friday of the Month -- May 9 & We got more Spicy Honey Mustard Coming

See you at the Sunday Farmers' Market & Reminder of Member Share Pickup this Friday 4/11
Membership Share

See you at the Sunday Farmers' Market & Reminder of Member Share Pickup this Friday 4/11

Membership Share

Membership Pickup & Workshop at the Whippoorwill Festival

Counter Culture's Taste-And-See Event @ Good Foods Co-op
News

Counter Culture's Taste-And-See Event @ Good Foods Co-op

New Fermentation Season Starts this Friday - Jan 10
Membership Share

New Fermentation Season Starts this Friday - Jan 10

This Friday Dec 13 - Monthly Member Share Pick-up
Membership Share

This Friday Dec 13 - Monthly Member Share Pick-up

What a joy to share in creating global community between Korea and Kentucky
Recipes

What a joy to share in creating global community between Korea and Kentucky

Nov.7 - Counterculture Member Share Pickup
Membership Share

Nov.7 - Counterculture Member Share Pickup

Signup for Our First Fermentation Membership Share (Oct/Nov/Dec 2024) limited to 30 households
Membership Share

Signup for Our First Fermentation Membership Share (Oct/Nov/Dec 2024) limited to 30 households

Free Samples this Sunday on Southland at Lexington Farmers Market
News

Free Samples this Sunday on Southland at Lexington Farmers Market

Welcome to Counterculture's Monthly Fermentation Journal
Monthly Journal

Welcome to Counterculture's Monthly Fermentation Journal

Baek or white Kimchi
Seasonal Ferments

Baek or white Kimchi

  • Sign up
"How can we be cultured when we eat only food that has been canned, pasteurized, and embalmed? How ironic that the road to culture in our germophobic technological society requires, first and foremost, that we enter into an alchemical relationship with bacteria and fungi, and that we bring to our tables foods and beverages prepared by the magicians, not machines." — Sally Fallon, author of Nourishing Traditions