Homemade Sauerkraut

Homemade Sauerkraut Recipe

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… 

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water kefir grains

How to Brew Water Kefir (a quick tutorial)

Water kefir, a fermented beverage teeming with beneficial bacteria, is remarkably simple to prepare  and often more palatable than other probiotic tonics like kombucha and beet kvass.   Similar in flavor to a dry, slightly fizzy lemonade, water kefir is pleasant and even small children can enjoy it.   When my son was littler than… 

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Jal

Hot Pink Jalapeno Garlic Kraut

Hot Pink Jalapeno Garlic Kraut is, perhaps, my favorite of the many fermented foods we make at home – though homemade root beer and true sour pickles are close runners-up.  Vibrant in both flavor and color, the sauerkraut also packs a bit of heat that mellows with time and brings a solid punch of pure salty-sour… 

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Beet Kvass

A Recipe for Beet Kvass: A Deeply Cleansing Tonic

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… 

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kimchirecipe 3

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 the market in abundance. I buy them by the case, taking advantage of discounted prices – cabbage for 75 cents a… 

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matsoni - the easiest yogurt you'll ever make

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).  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… 

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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 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… 

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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 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… 

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Kombucha Tea: A Reintroduction

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… 

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Tricolored Berry & Kefir Popsicles for July 4th

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,… 

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