Tag Archives: fermented food

Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

Reprinted with permission from Cultured Foods for your Kitchen by Leda Scheintaub. Photo by William Brinson. This recipe is an extension of the Fermented Millet Porridge concept (and a riff on the French-style chickpea flour–based bites known as panisse); after you’ve made your porridge, you pour it onto a baking sheet to firm up, then cut it into squares and bake to crisp it (it firms up very quickly, so be prepared to pour just as it comes off the burner). Millet polenta is open to endless variations,… Continue Reading

Fermented Cranberry Relish

Fermentation is the secret to this fresh sweet and sour cranberry relish. If you haven’t yet made a cultured food, let this foolproof recipe be your gateway to tangible kitchen magic. Yes, you can effortlessly transform the flavor and healthfulness of basic ingredients into a superior product. I delight in the simplicity of this recipe and most often make it with just three ingredients. But I also enjoy embellishing it with ginger or other spices and by adding up to 1 cup chopped pecans or walnuts. The just… Continue Reading

Bust Bad Food Habits

If you’re ready to tackle your bad food habits, there’s relief at hand. It’s free and takes just a split second. Here’s the assignment: Next time you are reaching for the chips (or chocolate, or pizza, or whatever) imagine taking a snapshot. End of assignment. Put a lot of detail into your mental photo: the texture of the shirt you’re wearing, the veins on your hand as you’re reaching out, the packaging details, and how the bag lies on the table. Once you’ve taken the photo, enjoy the… Continue Reading

Fruit Kvass

The historic Russian beverage kvass is traditionally made by fermenting rye bread,  and often fruit, into an invigorating and effervescent drink. It’s currently marketed in Russia as a patriotic—and more healthful—soft drink alternative. My version is an ambrosial grain-free nectar that’s oh-so-easy to make. What does it taste like? A tangy blend of sweet and acid with a bright and clean taste. Just as the finest rose perfume extracts rose essence (not the petals), so raspberry kvass, for example, is raspberry essence fermented for a deeper flavor and… Continue Reading

The Art of Fermentation

If you are interested in the connection between health and diet, here’s some important news. Sandor Katz’s new book, The Art of Fermentation is the first definitive guide on fermented foods with recipes taken from around the world. Today its rare for a cookbook to become adorned with the splatters and smudges that accumulate on real kitchen companion. And herein suggests Katz’ gift and genius.  He demystifies fermenting foods and inspires—almost propels—you into the kitchen to start chopping or brewing. Sauerkraut, kefir, injera, mead and idli are but a… Continue Reading

Honey Pickled Kohlrabi

Here are at least three excellent reasons why you’ll want to try this traditional Chinese recipe that is historically used to ease digestion and help heal ulcers. You’ll find it: Deeply and surprisingly delicious Effortless to make Aids digestion (it’s fermented) It’s fun to serve as its identity will baffle even the most sophisticated gourmand. At least, that’s what I’ve found when it comes to sharing this pickle. Honey Pickled Kohlrabi 1 ½ cups kohlrabi, peeled, quartered and thinly sliced (approximately 2 kohlrabi) ¾  cup unpasteurized honey ½ to… Continue Reading

How to Make Kefir

Considered by many to be the most healthful of fermented foods, effervescent kefir tastes tangy and fresh. How lovely that you’ll make your own as commercially available kefir only approximates the real thing (see my Kefir Article for details). As you work with kefir, you quickly develop a feel for the process and of how it varies according to the room temperature and the type of milk you use. Also, you can increase its thickness by using more grains; and you can increase its tartness by increasing the fermenting time.… Continue Reading

Miso — A Delicious and Healing Food

Miso is undeniably the most medicinal soy food. Current scientific research now supports its historical health claims. This delicious food is an effective therapeutic aid in the prevention and treatment of heart disease, certain cancers, radiation sickness and hypertension. Miso soup consumption is linked with up to a 50% reduced risk of breast cancer according to the Journal of the National Cancer Institute. Through a special double-fermentation process, soybeans and grains are transformed into a wondrous seasoning agent with potent healing properties. Just as you can taste the difference… Continue Reading

Pickles for Health

Accompanying recipe: Dilled Red Radish, Carrot and Cauliflower Pickles You probably know that quality yogurt and pickles are remarkably healthful fermented foods that aid digestion and strengthen your immune system.  However, not everyone knows that pasteurization strips their superfood ranking by destroying  fragile nutrients such as lactic acid micro-flora.  Therefore, insist on living fermented foods including sauerkraut, kim chee, cheese, tempeh, miso and traditionally aged meats and fish. Here’s how these cultured foods enhance your health and well being they: * Increase antibodies that fight infectious disease. * Strengthen… Continue Reading

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