pickling — Nourished Kitchen

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Hot, Salty & Sour: My Kimchi Recipe

April 4, 2012 | by Jenny | 93 Comments

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 Read More →

Filed Under: Autumn, Condiments & Sauces, Dairy-free, featured, Fermented & Cultured Foods, Gluten-free, Recipes, Spring, Summer, Vegetable Side Dishes, Winter Tagged With: biotechnology, cabbage, carrots, chili peppers, cuisine, daikon radish, fermentation, fermented foods, fish sauce, food and drink, garlic, kimchi, kimchi recipe, korean cuisine, napa cabbage, pickles, pickling, radish, Recipe, sauerkraut

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

July 19, 2011 | by Jenny | 12 Comments

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 Read More →

Filed Under: Autumn, Condiments & Sauces, Dairy-free, GAPS-friendly, Gluten-free, Paleo/Primal, Spring, Summer, Vegan, Vegetarian, Winter Tagged With: apple cider vinegar, black death, condiments, food and drink, fresh herbs, health, herbalism, kitchen herbs, kitchen recipes, medicine, pickling, raw vinegar, Recipe, Recipes, seasoning, thief, thieves, vinaigrette, vinegar, vinegar recipes

Brine-pickled Beets with Ginger and Orange

April 28, 2011 | by Jenny | 27 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 Read More →

Filed Under: Autumn, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Paleo/Primal, Spring, Summer, Vegetable Side Dishes, Vegetarian Tagged With: beet, beets, beets recipe, biology, biotechnology, eastern europe, fermentation, fermented food, fermented foods, fermenting, filmj??lk, Food, food and drink, food preservation, ginger, kefir, ogi, pickled beets, pickling, Recipe, root vegetables, sauerkraut, traditional food

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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

Home-cured Corned Beef

March 5, 2010 | by Jenny | 83 Comments

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 Read More →

Filed Under: Any, Autumn, Fermented & Cultured Foods, GAPS-friendly, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Winter Tagged With: american cuisine, beef, charcuterie, corn beef, corned beef, cure, cure corn, cured meats, curing, food and drink, food preservation, garde manger, home cooking, home cure, irish traditions, meat, new england boiled dinner, nitrite, pickling, potassium nitrate, Recipes

Light My Fire: Pickled Jalapenos

October 8, 2009 | by Jenny | 26 Comments

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 Read More →

Filed Under: Dairy-free, Fermented & Cultured Foods, Gluten-free, Paleo/Primal, Summer, Vegan, Vegetarian Tagged With: brine, capsaicin, chili pepper, cuisine of the southwestern united states, cuisine of the western united states, fermentation, fermented foods, fire extinguishers, home kitchens, hot, jalape??o, jalapenos, kimchi, making pickles, natural vitamins, new mexican cuisine, pickled jalapenos, pickles, pickling, probiotic foods, traditional

Sour Pickles

July 29, 2009 | by Jenny | 75 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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