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
April 4, 2012 | by | 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 →
Matsoni: The Easiest Yogurt You’ll Make
March 22, 2012 | by | 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 →
Sour Milk: Lessons from Scandinavia
January 2, 2012 | by | 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 →
Reader Questions: Beef Suet, Kombucha and Budgets
December 11, 2011 | by | 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 →
Kombucha Tea: A Reintroduction
November 3, 2011 | by | 9 Comments
As a reader of this site, you’ve almost certainly heard about the fermented tea with a funny name, Kombucha. Perhaps you’ve brewed it yourself (or still do) or maybe you’ve Read More →
Homemade Sauerkraut
September 26, 2011 | by | 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 →
Tricolored Berry & Kefir Popsicles for July 4th
July 1, 2011 | by | 10 Comments
I love the Fourth of July: fireworks, parades, barbecues and apple pie contests. I love it all, and do my best to prepare special and celebratory picnics for the day. As Read More →
Brine-pickled Beets with Ginger and Orange
April 28, 2011 | by | 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 →
A Recipe: Ketchup for Real Food Lovers
February 18, 2011 | by | 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 →
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