To drink beet kvass is to taste the blood of the earth - sweet and salty with a mineral-rich undertone that speaks of the soil itself. Beet kvass is an acquired taste, much Read More →
Hot, Salty & Sour: My Kimchi Recipe
I love kimchi, and I make kimchi at home a few times a year, usually in the autumn when Napa cabbage, hefty daikon radishes, carrots, garlic and chili peppers can all be found at Read More →
Matsoni: The Easiest Yogurt You’ll Make
Want an easy homemade yogurt? It doesn't get easier than matsoni or the many other traditional yogurts that culture best at room temperature (think of villi, piima and filmjolk). Read More →
My Favorite Things: Dolphin Watching, Fennel Pollen & the Mindful Carnivore
It’s hard to believe it’s the end of January already. January feels like it’s flown by, and I’m still searching for my footing. Putting the month behind me – having Read More →
Sour Milk: Lessons from Scandinavia
Viili, piimä, filmjölk, skyr – all obscure mouthfuls of rolling foreign vowels – that mean but one thing: cultured milk. The Scandinavians, whose ill-tempered northern Read More →
last-minute gifts for real foodies
I’m a last-minute shopper. I can’t help it. It’s part of what makes me who I am. So if you’re like me, here’s five last-minute gifts for the real foodies in your Read More →
Reader Questions: Beef Suet, Kombucha and Budgets
I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions. You might be wondering about how long you should cook Read More →
Homemade Sauerkraut
Homemade sauerkraut, in all its funky humility, is a favorite food in our home – particularly in wintertime when fresh, local produce is a rare treat and we rely on what we’ve Read More →
Brine-pickled Beets with Ginger and Orange
Fermented beets, dank and earthy and sour, number among my favorite ferments of vegetable. While I will always love the fetid odor of a true sauerkraut, the clean and salty Read More →
A Recipe: Ketchup for Real Food Lovers
Homemade ketchup – it sounds complicated as though you’d spend all day in the kitchen pounding your way through vats of tomatoes and slowly simmering them away in kettles on a Read More →
















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