Get Cultured: Probiotic Recipes

get cultured coverA little later than I’d hope, but it’s finally here.   Get Cultured: Probiotic Foods from a Nourished Kitchen is finally available, and I hope it’s worth it.   Hopefully the first of many e-books detailing my tried-and-true nourishing recipes, Get Cultured details thirteen recipes from classics on this site like pickled jalapeños and real sauerkraut to the exotic like Vietnamese preserved limes, green salsa and cortido.

Each recipe in Get Cultured focuses on nourishing probiotic, naturally fermented vegetables and all the recipes are dairy-free.   I strongly recommend that you purchase a vegetable fermenter (see sources) for these recipes, though mason jars will due in a pinch.   Fermentation is an inexact art and variances in the temperature of your home, the weather or the season may yield a quicker or slower fermentation period than outlined in the book, so use your judgment in preparing these wholesome probiotic foods.

A Note on Availability

  • Get Cultured is available for free. You can flip through the magazine online, download it and print it out.     See Get Cultured on right now.
  • A full-color print version of Get Cultured is available for sale at $9.95.   If you love the Nourished Kitchen and would like to help support this site, please consider purchasing the print version.   It is printed on FSC-certified paper and you can purchase Get Cultured by clicking here or consider buying me a virtual kombucha through paypal.

Share and Share Alike

You are free, nay encouraged, to   share the probiotic love by giving away a copy of Get Cultured on your own site.   If you do so, please do me the courtesy of linking to the home page and to this page.   It’s simple, just copy the text in the box below and paste it into your post, page or sidebar.

Get this button and paste the code into your side bar:

Learn to Cook Real Food

Inspired Recipes, Tips and Tutorials.

What people are saying

  1. Dawn @ Small Footprint Family says

    Your new e-book is just beautiful as well as chock full of great recipes. I can’t eat whey so having more recipes for probiotic foods that don’t use it is very important to me.

    Unfortunately, I cannot figure out for the life of me how to download the book from the site. I prefer not to print it, but rather use the recipes right on my screen.

    Thanks for writing this and for making it one of the more attractive and well-produced ebooks out there.

  2. says

    Thank you so much for this! I wanna try everything RIGHT NOW! :)
    I do have a question about the beets: I tried making the beets via the Nourishing traditions recipe where they were cooked, and it was just gross. They turned into this wierd jelly mushy mess! I guess maybe the sugar in the beets did them in. Just wondering how your turn out? I felt bad wasting all those beets, and don’t want a rerun. Are they crunchy? Are they appropriate for salads and stuff? As a condiment? What else do you use them for?
    Also, I am wierdly excited about the lemons… but have no idea what I would use them for. Just a wierd pregnancy craving I guess ;)!
    Thank you again!!

  3. Deborah R says

    It’s just beautiful…congratulations! And thank you for your generosity in freely sharing it with everyone!

  4. says

    It looks fantastic! I, too, am having trouble figuring out how to actually download it. I can look at it, print it, etc. but not download it.

  5. says

    Your ebook was beautifully done! I am going to print it out, although I wish I could also download it just to look through it as is. Thank you for all the wonderful recipes, I can’t wait to try them!

  6. Velcromom says

    Wow, gorgeous! My ds says we should try the sour beets first. Great variety there, a few things I hadn’t heard of and lots I am looking forward to trying.

  7. tina says

    Thank you for your hard work on the recipes. I’ve only done a few veggie fermentations this past summer. I’m going to try my hand at doing some this week.

    We keep our house quite cool during the winter. What do you think of putting the jars of veggies in a cooler with warm water? I’d change the water a couple times of day. I do this to make buttermilk and it works fine but not sure if it’d work with veggies.

    I ferment my kombucha and water kefir at a neighbor’s house – she keeps her house warm. This past weekend it was absolutely freezing in Denver and I don’t think my kombucha and water kefir would have done well in my house. But I don’t want to ask my neighbor to keep all my fermented foods at her house.

  8. Marly says

    Jenny, what a wonderful book, and the photography is delightful as well. If I ever figure out how to link to this book I will put it on my blog. Thanks a bunch—of daikon radishes. lol

  9. says

    This is fantastic, Jenny, and the photography is gorgeous! It perfectly captures the essence of the real food, the true ingredients. And I love that the apple has a little blemish for your Bavarian Sauerkraut. It makes it more real for real foodies.

    I hope to “giveaway” a copy of this next week on my blog. I’m starting to write for a local parent’s site affiliated with our city’s newspaper, and it launches next week. Mine is the first “mom team” post so I’m hoping for a lot of click throughs to my personal blog starting then . . . the current recipe that they have posted on the beta site is for “tater tot casserole.” Ugh. They even note that it would be “good for company.” Are they serious? Double ugh. I’m not yet sure who wrote or posted this horrible recipe (I don’t want to step on too many toes before we even launch! It might be the papers’ own food writer!) but I hope to be a more nourishing example of eating well in the midwest. Hopefully you’ll get some exposure!

    Great job Jenny!


  10. Gary says

    Never fermented veggies before but here goes, first go at saurkraut that Bavarian looks great.Are they really that good for you?
    Recently started good eating after medical scare,(primal/paleo) diet now,loving good whole food, lots of it and shedding weight effortlessly.
    Fantastic resource you are sharing here, all power to you.Sites like yours and numerous other nutritionals out there that i source are a credit to the worldwide web. Well done and keep it going.
    Gary from UK

Leave a Reply

Your email address will not be published. Required fields are marked *