Spicy Fermented Pineapple - Oh Lardy. Seriously, how GOOD does that sound?
Spicy pineapple? Yes, and not only does it sound good, it IS good! I was inspired by a jar of pineapple and chilis that were in vinegar and a sugar syrup. As soon as I saw the pretty jar I knew I had to ferment it! As with all ferments, only a few ingredients were needed. Have you ever fermented pineapple? Spicy Fermented Pineapple 1 whole pineapple, cut into wedges 1 small jalapeño, thinly sliced 1/2 teaspoon culture starter or 1 Tablespoon of whey 2 teaspoons sea salt water to fill. Fermented Berries: Sweet, Tart and Bubbly — Nourished Kitchen.
Beet Kvass Recipe. To drink beet kvass is to taste the blood of the earth – sweet and salty with a mineral-rich undertone that speaks of the soil itself.
Beet kvass is an acquired taste, much like other fermented foods whose characteristic sourness can offend tame palates. In spite of – or perhaps because of – its briny and earthy flavor, we love beet kvass. Beet kvass is a probiotic tonic made from beets that was popularized by the landmark book on traditional foods, Nourishing Traditions. How to Keep Homemade Broth Preserved for up to 6 Months! Snowflake by snowflake, as the snow settles in, life has taken a sweet turn for the slower things.
My sourdough starter is bubbling away, crochet needles are once again pulling yarn, and slowly simmering, humbly set aside on the back of my range, is homemade broth that brings comfort and nourishment to every meal. Homemade Fermented Almond Milk. A healthy milk substitute such as homemade almond milk is an important drink to know how to make yourself in light of the skyrocketing cases of dairy allergies today.
Almond milk made at home can also be fermented to add probiotics and beneficial enzymes that enhance the digestive process and boost the immune system in much the same way as grassfed raw milk. While homemade almond milk is high quality, nutritious and digestible, industrialized versions at the store even if organic should be avoided. The reasons for this are threefold: Synthetic vitaminsDangerous additivesToxic packaging Synthetic Vitamins in Store Almond Milk First, Vitamin A Palmitate is typically added, the synthetic version of Vitamin A. The Organic Consumers Association warns that isolated vitamins such as those produced synthetically cannot be recognized or metabolized by the body in the same way as the natural version.
Fennel, Kohlrabi and Green Apple Relish — Stefanie Sacks, MS, CNS, CDN. Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz.
This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Fennel, Kohlrabi and Green Apple Relish from The Nourished Kitchen by Jennifer McGruther. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
From The Nourished Kitchen: In August, apples make their first appearance in the mountains. Makes about 1 quart INGREDIENTS6 kohlrabi6 fennel bulbs with fronds2 small green apples (about 8 ounces), cored and finely chopped3 1/2 teaspoons finely ground unrefined sea salt METHODTrim the kohlrabi of their leaves and stems, then peel them. Remove and discard the long stalks of the fennel bulbs, but reserve about 1/2 cup of loosely packed fronds. Close the crock and ferment at room temperature for 10 to 14 days before tasting.
Fennel, Kohlrabi & Green Apple Relish from The Nourished Kitchen - And Here We Are. Today I am excited to share a recipe with you for a fermented relish you can make at home.
I love keeping homemade sauerkraut on hand through the year, and the same method can be used with other vegetables and fruits for a nice probiotic-rich side dish that will bring more flavor and interest to your meals. I make our ferments in a traditional fermentation crock, but you can also use glass jars. This is reprinted with permission from The Nourished Kitchen. Making Pontack Sauce (Elderberry Ketchup)
It has been an extraordinary year for elderberries here in England!
I have a big batch of Elderberry Wine brewing, I’ve made an Elderberry Soda, Elderberry Winter Tonic, and now also a traditional English condiment– Pontack Sauce, aka Elderberry Ketchup. What I love about this sauce is that it doesn’t have any added sugar, it keeps forever, and has a nice tangy flavor reminiscent of Worcestershire Sauce– but with berries. It’s fairly simple to make, and goes really well with game meats. This is a recipe adapted from two different versions, found in Food DIY and River Cottage Preserves. Quite a few people have asked me to share more traditional English recipes. What You’ll Need: 2 pounds fresh elderberries, or 12 ounces dried elderberries4 cups apple cider vinegar (white wine vinegar will also work)1 pound shallots, minced10 whole cloves10 allspice berries1 tablespoon freshly grated ginger2 tablespoons cracked black peppercorns1 teaspoon salt.
Make Your Own Sourdough Starter. When I first got into Traditional Food nearly 14 years ago, I pretty much had to make anything and everything myself because there were few companies (and none in my local area) that made the type of food I was seeking – let alone understood what I was even talking about!
Nowhere was this paradigm disconnect more apparent than the art of breadmaking. “Isn’t using yeast the proper way to get bread to rise? Hot Pink Jalapeno Garlic Kraut. Moroccan Preserved Lemon Recipe. Coconut Water Kefir. New to Essential Oils?
Sign up for a FREE 14 day e-Course and email series to walk you through the basics! Register now for FREE here! Coconut water kefir was one of the first fermented beverage I made at home. I decided to give a try after reading The Body Ecology Diet by Dana Gates. According to Dana Gates, “a half cup of the Coconut Water Kefir with meals greatly helps digestion.” Coconut water kefir is the only fermented food my husband will drink on a regular basis. Water Kefir: How to Brew Water Kefir. Peach Butter Recipe. Kimchi Recipe (Hot, Sour, Salty & Easy)
Cheese.