nourishing food

120 articles in category nourishing food / Subscribe
IMGP4924

IMGP4924

There are baby cucumbers where once there were just flowers. There are little summer squash babies soon ready for picking. The cilantro has gone to seed, which means coriander is at the top of the pickling spice list.

Yes, I believe very soon we will be fermenting pickles. (Scroll down for my favorite Kosher Dill Pickle recipe.)

I finally got around to transferring the 25 lb bag of rye flour we ordered into airtight containers, so rye sourdough will soon be in full swing.

Let’s talk a bit more about pickles and cultures, shall we…

Before we get to the highlights of this week I’d like to invite you to join the Weekly Cultured Gathering

Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.

Whatever draws you to the art of fermentation, The Weekly Cultured Gathering is a place where you can find others working towards the same goals as you are. It is a community.

You can join us every Saturday with links to your own cultured food blog posts or, if you don’t have a blog, let us know in the comments what you’re culturing this week.

Fascinating and Tasty Fermented Foods

Lacto-Fermented Beverages as Electrolyte Drinks – In this post I share the hydrating benefits of lacto-fermented beverages and how you can utilize them in place of commercial sports drinks this summer.

A Simple Way to Eat Cultured… on the Road – Julie, blog-contributor and founder of CFH, travels a lot with her family. Find out how she continues to feed her family cultured beverages while traveling in an RV.

Lacto-Fermented Kosher Dill Pickles – It is most definitely approaching pickle season. This is one of my favorite recipes for spicy, garlic-heavy cucumber pickles.

The One Ingredient You’ll Need for Crunchy Lacto-Fermented Pickles - After a mushy first batch of pickles, I started adding one ingredient to my pickle ferments and found that it gave me crunchy pickles every time. Find out what that one ingredient is.

Now it’s your turn!

Come on over to the CFH blog and join the weekly cultured food gathering. Share your recipes, tips, or what’s culturing on your counter either through a blog link or a note in the comments.

See you there!

Fermentation, like so many other things, feels harder when it’s hot. Temperature control is non-existent and so everything goes from food to fermented food in a matter of hours to a day.

But it doesn’t last forever. Sure, I’m not baking up sourdough bread at the moment, at least not until that solar oven goes to the top of the project list. Though I do need to start up a new rye sourdough starter soon, as we finish with the milk kefir series at the CFH blog.

And you can follow along here with the whole process – from start(er) to pancakes to bread as I’ll be sharing the process here every week. Besides, sourdough pancakes and tortillas are all the bread product we really need when it’s 100 degrees.

Before we get to the highlights of this week I’d like to invite you to join the Weekly Cultured Gathering

Maybe you eat cultured food because of the health benefits. Maybe you make it for the art and science involved. Maybe you believe that this age-old practice of souring dough, culturing dairy, brewing beverages, and fermenting vegetables is wonderfully sustainable. Maybe you feed them to your family because of all of the above.

Whatever draws you to the art of fermentation, The Weekly Cultured Gathering is a place where you can find others working towards the same goals as you are. It is a community.

You can join us every Saturday with links to your own cultured food blog posts or, if you don’t have a blog, let us know in the comments what you’re culturing this week.

Fascinating & Tasty Fermented Foods This Week

Ancestral Fermentation: Making Bread Kvass Without Commercial Yeast – I suspected that bread-based kvass had to have been made without commercial yeast, despite many recipes that argue to the contrary. Here we discuss the various ways to make it without store-bought ingredients.

Sourdough Pizza Bread – Take your favorite sourdough bread and add tomato sauce, oregano, parmesan cheese, and pepperoni. So good. Oh, and there’s a long-rise option for those of us who prefer it.

Milk Kefir: Removing the Grains from Your Finished Kefir – This is probably the only challenging part of making kefir, if you can call it that, and I share my three methods for fishing out those grains.

Now it’s your turn!

Come on over to the CFH blog and join the weekly cultured food gathering. Share your recipes, tips, or what’s culturing on your counter either through a blog link or a note in the comments.

See you there!