fermentation — Nourished Kitchen

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brine pickled garlic scapes

August 27, 2010 | by support | 4 Comments

Brine-pickled garlic scapes, a near-perfect example of waste-not, want-not thinking, makes excellent use of a seemingly obscure food – one cherished only by gardeners and only Read More →

Filed Under: Condiments & Sauces, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Recipes, Spring, Vegan, Vegetarian Tagged With: biology, biotechnology, brine, fermentation, fermented food, fermented foods, fermenting, food and drink, garlic, garlic growers, grocery stores, kimchi, lactic acid, oenology, pickled cucumber, pickled garlic, pickles, pickling, scape, scapes

keep the bounty: week #2

August 9, 2010 | by support | Leave a Comment

It’s week #2 of the Keep the Harvest Challenge at Nourished Kitchen and we’re working our way through August by ditching our canners, and brushing up on old-world, traditional Read More →

Filed Under: traditional foods Tagged With: biology, bounty, challenge, european cuisine, fermentation, Food, food and drink, food preservation, food science, fresh food, keep, kitchen, mycology, nourish, oenology, pickled cucumber, pickling, sauerkraut, sour pickles, traditional food, week

A Recipe: Homemade Horseradish

July 6, 2010 | by Jenny | 22 Comments

Homemade horseradish found its way to our table this week, and it's hot - painfully hot, pleasurably hot, perfectly hot. When fresh horseradish root appears at market, which is Read More →

Filed Under: Any, Autumn, Condiments & Sauces, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: brassicaceae, condiment, condiments, fermentation, food and drink, fresh horseradish, fresh horseradish root, homemade horseradish, homemade horseradish recipe, horseradish, horseradish recipe, horseradish root, mayonnaise, medicinal plants, mustard, pickled cucumber, price foundation, Recipe, Recipes, sauces, spices, structure, vinegar

Real Food Challenge: Week 3 & Week 2 Re-cap

February 14, 2010 | by Jenny | 27 Comments

We're half-way finished with the challenge: you've tackled the pantry, stocked up on wholesome food, learned to properly prepare grains and wholesome fats and even started to Read More →

Filed Under: Uncategorized Tagged With: basic, benefits, challenge, fermentation, fermented foods, Food, food science, kefir, kombucha, lactic acid, microbiology, milk, mycology, natural, nutrition, real food, Tibicos, traditional food, week, week 3, wholesome food

Probiotic Apple & Beetroot Relish

January 6, 2010 | by Jenny | 50 Comments

Beetroot relish - savory, sweet and spiced with with cloves and star anise - nuzzles its way onto our supper plates every winter. A near-perfect side to pan-fried pork chops Read More →

Filed Under: Autumn, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Vegan, Vegetable Side Dishes, Vegetarian, Winter Tagged With: apples, beet, beetroor relish, beets, betacyanin, fermentation, ferments, flavonoids, lactic acid bacteria, micronutrients, quercetin, Recipes

10 New Year’s Resolutions That’ll Do You Good

January 1, 2010 | by Jenny | 16 Comments

1. Give up refined foods: sugars, oils and flours. The single most effective thing you can do for your health in the new year is simple: remove all refined foods from your Read More →

Filed Under: traditional foods Tagged With: 2010, animals food, canola oil, cooking, dairy food, dairy products, fermentation, fermented foods, filmj??lk, Food, food science, health, heart disease, home economics, milk, natural food, nutrition, packaged food, real food, refined food, resolutions, skin cancer, souring, us federal reserve

kefir (1 of 1)

Milk Kefir: What It Is & How to Brew It

October 13, 2009 | by Jenny | 85 Comments

Milk kefir is, to put it lightly, an acquired taste. Sour and pungent, milk kefir is a cultured dairy food originally from the Caucuses - the region where Europe meets Asia. Read More →

Filed Under: Any, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Recipes, Vegetarian Tagged With: bacteria, beneficial, beneficial bacteria, dairy food, dairy products, fermentation, fermented foods, fermented milk products, folic acid, Food, food science, kefir, kefir grains, lactobacillaceae, lactobacillus brevis, microbiology, milk, milk kefir, probiotic, scoby

Light My Fire: Pickled Jalapenos

October 8, 2009 | by Jenny | 26 Comments

Explosively hot, these pickled jalapenos will knock you out. Bring a fire extinguisher to the dinner table when you serve these. Seriously, these pickled jalapenos are most Read More →

Filed Under: Dairy-free, Fermented & Cultured Foods, Gluten-free, Paleo/Primal, Summer, Vegan, Vegetarian Tagged With: brine, capsaicin, chili pepper, cuisine of the southwestern united states, cuisine of the western united states, fermentation, fermented foods, fire extinguishers, home kitchens, hot, jalape??o, jalapenos, kimchi, making pickles, natural vitamins, new mexican cuisine, pickled jalapenos, pickles, pickling, probiotic foods, traditional

Prebiotics & Probiotics

August 14, 2009 | by Jenny | 17 Comments

Prebiotics and probiotics represent essential aspects of a wholesome, nourishing diet. Though not the same, prebiotics and probiotics complement one another and work together to Read More →

Filed Under: traditional foods Tagged With: bacteria, bacteriology, beneficial, beneficial bacteria, biology, dietary fiber, diets, difference between prebotics and probiotics, digestive system, ecology, feeding, fermentation, fermented food, fermented foods, food additives, friendly bacteria, fructans, fructo-oligosaccharides, fructooligosaccharide, intestinal bacteria, intestinal ecology, inulin, microbiology, microbiota, microflora, nutrition, oligosaccharide, oligosaccharides, prebiotic, prebiotics, prebiotics vs. probiotics, probiotic, probiotics, probiotics and obesity

Win a Pickle, Sauerkraut, and Kimchi Maker from the Raw Diet Store!

May 28, 2009 | by Jenny |

If you've read Nourished Kitchen for any length of time, you know how much I value nutrient-dense, probiotic foods. Fermented foods are deeply nutritive and contribute Read More →

Filed Under: Giveaways Tagged With: blog giveaway, fermentation, fermentation device, giveaway, good food, kimchi maker, Lactic-Acid Fermentation, lactofermentation, lactofermented pickles, pickle maker, probiotics, raw diet, raw diet store, sauerkraut crock, sauerkraut crock giveaway, sauerkraut maker

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