I believe that nourishment should come from food, not supplements. And that sentiment has drawn a bit of ire from Nourished Kitchen readers in the past few weeks who feel that routine vitamin and mineral supplementation is a necessary aspect of wellness. I disagree, and we don’t take daily vitamins in our home. Our bodies, [...]
Kombucha Tea: A Reintroduction
November 3, 2011 By 1 Comment
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
September 26, 2011 By 14 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 put by over the summer and autumn months. For us, this means lots of fermented foods and sauerkraut in particular. We grow cabbage [...]
Brine-pickled Beets with Ginger and Orange
April 28, 2011 By 15 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 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 [...]
A Recipe: Fermented Hot Chili Sauce
November 4, 2010 By 6 Comments
Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene. Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it [...]
a recipe (and coupon): brine pickled garlic scapes
August 27, 2010 By 1 Comment
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 the most enthusiastic of farmers market goers: the humble garlic scape. The garlic scape, a long and serpentine stem that protrudes from garlic as it grows before opening into [...]
Sour Pickles
July 29, 2009 By 48 Comments
Sour pickles are a mainstay at our summer dinner table. Naturally fermented, sour pickles are rich in beneficial bacteria and food enzymes, offering a dairy-free source of probiotics. Vinegar pickles lack the beneficial bacteria and many of the heat-sensitive vitamins found in traditional, sour pickles. You see, real pickles are naturally fermented through [...]
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Moroccan Preserved Lemons
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Our Daily Bread: No-knead Sourdough
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What People Are Saying