pickled cucumber — 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

keep the bounty: week #2

August 9, 2010 | by support | Leave a Comment

It’s week #2 of the Keep the Harvest Challenge at Nourished Kitchen and we’re working our way through August by ditching our canners, and brushing up on old-world, traditional Read More →

Filed Under: traditional foods Tagged With: biology, bounty, challenge, european cuisine, fermentation, Food, food and drink, food preservation, food science, fresh food, keep, kitchen, mycology, nourish, oenology, pickled cucumber, pickling, sauerkraut, sour pickles, traditional food, week

A Recipe: Homemade Horseradish

July 6, 2010 | by Jenny | 22 Comments

Homemade horseradish found its way to our table this week, and it's hot - painfully hot, pleasurably hot, perfectly hot. When fresh horseradish root appears at market, which is Read More →

Filed Under: Any, Autumn, Condiments & Sauces, Dairy-free, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: brassicaceae, condiment, condiments, fermentation, food and drink, fresh horseradish, fresh horseradish root, homemade horseradish, homemade horseradish recipe, horseradish, horseradish recipe, horseradish root, mayonnaise, medicinal plants, mustard, pickled cucumber, price foundation, Recipe, Recipes, sauces, spices, structure, vinegar

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

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