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 →
The Garden Remedy that Survived the Bubonic Plague: Four Thieves Vinegar
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 →
Brine-pickled Beets with Ginger and Orange
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 →
brine pickled garlic scapes
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 →
keep the bounty: week #2
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 →
Home-cured Corned Beef
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 →
Light My Fire: Pickled Jalapenos
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 →
Sour Pickles
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 →













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