fermentation — Nourished Kitchen

beetkvass 1

A Recipe for Beet Kvass: A Deeply Cleansing Tonic

April 19, 2012 | by Jenny | 54 Comments

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 →

Filed Under: Autumn, Beverages, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Recipes, Vegan, Vegetarian, Winter Tagged With: beet, beets, fermentation, fermented foods, filtering water, kefir, kimchi, kombucha, kvass, okroshka, Recipe, russian, russian cuisine, salt, sauerkraut, sea salt, simple recipes, starter culture, Tibicos, traditional, traditional food, water, yoghurt

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Hot, Salty & Sour: My Kimchi Recipe

April 4, 2012 | by Jenny | 94 Comments

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 →

Filed Under: Autumn, Condiments & Sauces, Dairy-free, featured, Fermented & Cultured Foods, Gluten-free, Recipes, Spring, Summer, Vegetable Side Dishes, Winter Tagged With: biotechnology, cabbage, carrots, chili peppers, cuisine, daikon radish, fermentation, fermented foods, fish sauce, food and drink, garlic, kimchi, kimchi recipe, korean cuisine, napa cabbage, pickles, pickling, radish, Recipe, sauerkraut

matsoni - the easiest yogurt you'll ever make

Matsoni: The Easiest Yogurt You’ll Make

March 22, 2012 | by Jenny | 78 Comments

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 →

Filed Under: Any, Fermented & Cultured Foods, GAPS-friendly, Giveaways, Gluten-free, Recipes, Vegetarian Tagged With: anette cottrell, culture, dairy, dairy products, easy homemade yogurt, fermentation, fermented foods, filmjolk, georgian cuisine, get easy, make yogurt, matsoni, microbiology, microorganism, milk, required, simples, starter culture, traditional, tutorials, yoghurt, yogurt

dolphin

My Favorite Things: Dolphin Watching, Fennel Pollen & the Mindful Carnivore

January 30, 2012 | by Jenny | Leave a Comment

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 →

Filed Under: favorite things Tagged With: 2012, biology, books, bread, carnivores, favorite things, fermentation, food and drink, forts, grain, january, make snow, mindful, nature, new books, sourdough, sourdough bread

Sour Milk: Lessons from Scandinavia

January 2, 2012 | by Jenny | 17 Comments

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 →

Filed Under: traditional foods Tagged With: buttermilk, culture, cultured milk, dairy, dairy food, dairy products, fermentation, fermented foods, fermented milk products, filmj??lk, fresh milk, milk, milk drinks, northern europe, skyr, sour milk, soured milk, tette, viili, yoghurt, yogurt

last-minute gifts for real foodies

December 19, 2011 | by support | Leave a Comment

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 →

Filed Under: Uncategorized Tagged With: amazon, bottarga, brewing, costing, countertop, fermentation, food science, foodie, foodies, herb, immersion blender, kombucha, last minute, last minute gifts, mycology, nourishing traditions, oenology, shopper, specialty food, stocking stuffers, traditional food

Reader Questions: Beef Suet, Kombucha and Budgets

December 11, 2011 | by Jenny | 1 Comment

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 →

Filed Under: Reader Questions Tagged With: Ask Jenny, beef, Budget, budgets, chinese tea, fermentation, fermented food, fermented foods, Food, kombu, kombucha, lard, mycology, reader, readers, rendering, suet, tallow, tea, toxicology, traditional food

Homemade Sauerkraut

Homemade Sauerkraut

September 26, 2011 | by Jenny | 95 Comments

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 →

Filed Under: Autumn, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Vegan, Vegetable Side Dishes, Vegetarian, Winter Tagged With: brassica, brewing, cabbage, choucroute garnie, fermentation, fermented food, fermented foods, fermenting, Food, food preservation, french cuisine, garde manger, growing cabbage, homemade, homemade sauerkraut, kraut, lacto, sauerkraut, sauerkraut recipe, simple recipes, yeast

Brine-pickled Beets with Ginger and Orange

April 28, 2011 | by Jenny | 28 Comments

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 →

Filed Under: Autumn, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Spring, Summer, Vegetable Side Dishes, Vegetarian Tagged With: beet, beets, beets recipe, biology, biotechnology, eastern europe, fermentation, fermented food, fermented foods, fermenting, filmj??lk, Food, food and drink, food preservation, ginger, kefir, ogi, pickled beets, pickling, Recipe, root vegetables, sauerkraut, traditional food

A Recipe: Ketchup for Real Food Lovers

February 18, 2011 | by Jenny | 47 Comments

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 →

Filed Under: Autumn, Condiments & Sauces, Fermented & Cultured Foods, GAPS-friendly, Spring, Summer, Vegetarian, Winter Tagged With: biology, bread, cheese, condiments, cooking classes, culture, fermentation, fermented foods, food and drink, homemade, homemade ketchup, homemade ketchup recipe, ketchup, natt??, naturally, nature, paste, Recipe, soy products, tomato, tomato paste

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