Hot, Salty & Sour: My Kimchi Recipe

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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 [...]

The Garden Remedy that Survived the Bubonic Plague: Four Thieves Vinegar

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Four Thieves Vinegar can cure the plague, at least, that’s what French folklore teaches us. And while I can’t comment on the veracity of this statement (and, no, it hasn’t been approved by the Food & Drug Administration), I will say that in every little garden whether it’s an expansive lot on a farmstead, a [...]

Brine-pickled Beets with Ginger and Orange

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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 (and coupon): brine pickled garlic scapes

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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 [...]

keep the bounty: week #2

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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 techniques for food preservation.  Our first week was all about fermentation – the magical transformation of fresh food into pickled through the function of beneficial microorganisms. If [...]

Home-cured Corned Beef

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Home-cured corned beef.  It seems daunting, doesn’t it?  Curing meat at home is much easier than you’d expect, and there’s a growing community of home cooks who are beginning to revive traditional methods of food preservation and charcuterie.  Preparing corned beef at home is a simple entrance into this lost art; moreover, the flavor is [...]

Light My Fire: Pickled Jalapenos

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Explosively hot, these pickled jalapenos will knock you out.   Bring a fire extinguisher to the dinner table when you serve these. Seriously, these pickled jalapenos are most certainly not for the faint of palate.   But they sure are addictive and tasty. A raw, probiotic food that explodes with flavor, these little guys are [...]

Sour Pickles

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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 [...]