Reviving Traditional Foods
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 like other fermented foods whose characteristic sourness can offend tame palates. In spite of – or perhaps because of – its briny [...]
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 the market in abundance. I buy them by the case, taking advantage of discounted prices – cabbage for 75 cents a [...]
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). Even if you’re so clumsy in the kitchen that you manage to burn water, you can make this simple, easy yogurt. Just whisk starter culture with [...]
Viili, piimä, filmjölk, skyr – all obscure mouthfuls of rolling foreign vowels – that mean but one thing: cultured milk. The Scandinavians, whose ill-tempered northern climate necessitates creative application of food preservation techniques, celebrate soured milks and cultured dairy foods in a manner unparalleled by even the yogurt-loving people of the Caucasus. Indeed, they thrive [...]
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 your stock, what went wrong with your homemade yogurt or how to feed your children fermented foods they’ll actually like. Once a week, I’ll be [...]
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 only ever tried a store bought brand. Even if you’ve never tried it before, allow me to reintroduce you to Kombucha from the beginning and [...]
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 put by over the summer and autumn months. For us, this means lots of fermented foods and sauerkraut in particular. We grow cabbage [...]
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 Nourished Kitchen’s meal plan subscribers know, this week we’re hosting a barbecue with grass-fed beef burgers seasoned with onion and served with homemade ketchup, [...]
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 sharpness of Moroccan preserved lemons or the brackish must of a home-cured olive, it is fermented beets – lovingly spiced and brine-pickled – that makes [...]
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 wooden stove. Making homemade ketchup from scratch seems complex, almost unfathomable in an era when quick-fix, all-in-one bagged skillet dinners constitute “cooking from scratch.” [...]
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
What People Are Saying