The Cultured Club

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Bethlehem, PA
The Cultured Club

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Hands-on Probiotic Workshops, live starter cultures, and ferment swaps. Sharing fermented food adventures, articles, research and information. BOOK A PARTY!

Join in the fun of fermenting! The Cultured Club is dedicated to reviving the lost tradition of fermentation and bringing the control of our health into our own kitchens. Build your immunity, balance your inner ecosystem, enhance digestion, nourish your body and experience amazing flavors with fermented foods. Impress your guests with probiotic food & drinks that are healthy, delicious and on-trend. Have a fermentista serve up artisanal, small batch ferments and drinks and share good health. REQUEST A WORKSHOP! Whether you've been buying probiotics at local natural food stores and want to save money or you've read all the health info that encourages you to add fermented foods to your daily diet for gut health, you are ready to take the next step. Now what? Get a group of your friends and family together and request a workshop. It’s a fun and easy way to learn the skills required to make traditional, ancient, delicious and healthy fermented foods. Probiotic-rich fermented foods and beverages are enjoyed by many different cultures worldwide. I offer Kefir milk, Kombucha, and Lacto-Fermentation workshops. I cover the basics, the common benefits, and the simple how to's to make your own at home. You'll take away live cultures and will learn, taste and get ideas and confidence on how to implement them into your life. In the convenience and privacy of your home or business. Workshops generally run 2 hours and are inclusive and conversational. Email me to chat about prices and workshop specifics.

11/01/2026

Delicious, healthy drinks are in your future. 🔮 Meet Gillian, our ginger bug brewing for natural soda making. A ginger bug is a culture of beneficial bacteria made from fresh ginger root and sugar. It’s a ‘mother’ similar to a sourdough starter or kombucha SCOBY. It acts as the base for homemade sodas. We’re excited about using ours to make ginger ale, cola, root b**r, and fruit sodas.
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You’ll need fresh *organic ginger root, white sugar, and filtered water. Fill a jar with 2 cups filtered water. Add 2 tablespoons grated ginger and 2 tablespoons white sugar mixing with non metal spoon and cover with a coffee filter and rubber band. Feed 1 tablespoon grated ginger and 1 tablespoon white sugar daily for the next 5-8 days, stirring at least once daily. *If using non-organic ginger peel the skin. When fizzy it’s ready to use. Use the culture at the ratio of 1/4 cup ginger bug starter per quart of sweetened herbal mixtures for ginger ale or root b**r or diluted fruit juice for fruit flavored sodas.
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Hope you’ve had a magical spooky season. ✨
👻

07/28/2026

Support your local farmers. Our family had a relaxing morning together picking different varieties of blueberries. The bloom even kept the berries fresh unrefrigerated for a couple weeks. We enjoyed eating them as-is, with yogurt, and added some with our homegrown blackberries for kombucha 2F. 🫐

07/09/2026

This brings me so much joy!
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Growing string beans in our School garden, guiding children in garden exploration & bean discussion, and fermenting the harvest.
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Dilly beans make a flavorful, crunchy snack and good for you. I got a clean jar and added a couple quartered garlic cloves, pinch of crushed red pepper flakes, heaping teaspoon sea salt, keeping teaspoon dried dill. Packed it with the cleaned beans, filled with filtered water until covered. Left on counter, covered, and waited patiently for 4 days, burping the jar daily. Ready to eat! 😋
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The great thing about fermenting dilly beans rather than making canned vinegar dilly beans is that you can make them in single-jar batches as you harvest them.
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06/30/2026

Another beautiful afternoon at camelshumpfarm.

06/26/2026

Oh hello, looking for a me? Stop by Camels Hump Farm Sunday 6/28 between 2-3:30p. I’m bringing extra fresh, live kombucha cultures with starter tea. No revitalizing a dehydrated starter, which means you’ll be able to start making kombucha right away and have up to 1 gallon in as few as 9 days.
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Adopt one of our beautiful SCOBYs and start brewing your own delicious booch. It will continue to grow and thrive and as long as well cared for will last a lifetime!
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YOUR PACKAGE WILL INCLUDE:
❤️ (1) SCOBY to brew up to 1 gallon immediately
❤️ STRONG starter tea
❤️ Printed easy-to-follow instructions
❤️ Recipes
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06/23/2026

Making your own kombucha lets you control the ingredients, customize flavors, AND save big compared to store-bought options.
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Looking forward to seeing you on Sunday, June 28th from 2-3:30p at Camels Hump Farm in Bethlehem, PA for Kombucha 101: Brewing Basics!
(Investment $25 + $10 for SCOBY starter culture)
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Come for the relaxed, cozy vibes and kombucha tasting samples. Leave with knowing how to easily make delicious kombucha at home in less than 30 minutes a week. I’ll demonstrate the brew process step-by-step and answer your questions, giving you the confidence needed to make your own gut-healthy kombucha.
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06/18/2026

We aim for eating locally and seasonally whenever possible. Cleaned up the last of our strawberry haul from our annual picking tradition Seiple Farms.
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Had full intention of baking a sourdough strawberry bread, but life. If you’ve picked strawberries, you know they ripen quickly, like next day quickly. Ended up freezing for future kefir smoothies. The scrappy ones went to kombucha 2F.

06/18/2026

Enjoyed a sunny afternoon with my family getting fermenty in New Paltz Twin Star Orchards - New Paltz, NY Fermentation Festival. Some of my favorite vendors Tara Whitsitt Kirsten K. Shockey NYrture NY Natto Y E S F O L K Would have loved to snag a tote bag though. They were all out by 2:30p.

06/10/2026

Who else is eating bowls of watermelon? Reduce kitchen waste, maximize nutrition and grocery budget - ferment the rinds! Cut rind into bite-sized pieces instead of throwing away. Add to a jar with garlic,crushed red pepper, black peppercorn, sea salt, and dill. Leave on counter for four days to ferment, burping as necessary. Keep in fridge. Packed with flavor, these are a tasty snack and charcuterie add.

06/09/2026

I forgot how much I enjoyed this recipe. We don’t typically buy cilantro since my husband has an aversion to it. But a friend of mine (thanks Nikida!) shared a hefty amount of beautiful, homegrown cilantro with us and well I couldn’t let it go to waste.
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Inspired by an empanada place we visited when living in Hoboken I remembered this fermented Chimichurri recipe. I mixed a couple bunches of cilantro, finely chopped, few heads of minced garlic, a couple teaspoons crushed red pepper flakes, 1 1/2 teaspoons salt, juice of two lemons, half cup extra-virgin olive oil, and quarter cup dilly carrot brine. Cover and let sit on counter for 24 hours. If cilantro tastes like soap to you too, know that at least in our experience, it’s completely gone in the fermentation process. You could also swap out for parsley...
It’s good far a week in the fridge, if it even makes it that long. It hits all the right notes—garlicky, spicy, tangy. You’ll find yourself experimenting with different combos. We’ve tried it on dumplings, salad, white chili & rice, and sandwiches. I won’t let it get off my radar this time.

Address

Bethlehem, PA
18015-18018

Telephone

2017056841

Website

https://www.TheCulturedClub.Etsy.com/

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