lactic acid — 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

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

Day One: Ferments, Kefir and Healthy Cooking for Kids

November 13, 2009 | by Jenny | 5 Comments

This morning started off excitedly - a bleary-eyed awakening, a rush, quick registration and a charming, nourishing breakfast of faintly, but pleasantly, salty soaked oats, apples Read More →

Filed Under: traditional foods Tagged With: amanda love, bleary, bloods, cholesterol, conferences, diets, Food, foundation, highlights, lactic acid, morning start, nutrition, traditions, vitamin, weston, weston a price foundation, wise

Sour Pickles

July 29, 2009 | by Jenny | 76 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 Read More →

Filed Under: Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Summer, Vegan, Vegetarian Tagged With: appetizers, beneficial bacteria, brine, cucumber, cucumbers, cuisine, dill pickles, european cuisine, fermented pickles, fermenting, food and drink, food preservation, how to make sour pickles, kosher sour pickles, lactic acid, Lactic-Acid Fermentation, lactofermented pickles, making sour pickles, mixed pickle, pickle, pickled cucumber, pickled garlic, pickles, pickling, pickling cucumbers, pickling spices, probiotics, real pickles, sauerkraut, sour pickle, sour pickle recipe, sour pickles, sour pickles recipe, sours, unrefined sea salt, vinegar pickles

Reader Questions: Animal Fat & Lactic Acid Fermentation

April 10, 2009 | by Jenny | 3 Comments

Ricki asked: Actually ... Ricki commented on Fats for Cooking and Fats to Eat Uncooked a few days ago, but I thought it was such an insightful and good question that I wanted to Read More →

Filed Under: Uncategorized Tagged With: animal fat, Ask Jenny, beef suet, beef tallow, beneficial bacteria, blog readers, duck fat, fatty acid profiles, fatty acids, food perservation, food preservatives, goose fat, health benefits of fat, healthy fat, how fermentation preserves food, lactic acid, lactic acid bacteria, lactici acid fermentation, lard, monounsaturated fat, nourished kitchen readers, probiotics, readers, research, saturated fat, sauerkraut, sauerruben, suet, tallow, traditional food preservation, Traditional Foods

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