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‘The most delicious winter food imaginable’ is how I’d describe what I’ve learnt from @almostbananas about Slovakian cuisine! . In my conversation with her, which is today’s episode of @ancestralkitchenpodcast, we talk about dumplings, cooking with sauerkraut, the importance of pork products, 20-litre vats of sauerkraut, bread, plum brandy and much more. . Listening in, you’ll hear her weave food, culture and history together and you’ll leave understanding two traditional Slovakian dishes that you’ll want to cook up in your kitchen right away! . Get @ancestralkitchenpodcast from wherever you listen to podcasts or stream/download from the link in my profile.

January 17, 2023 by

‘The most delicious winter food imaginable’ is how I’d describe what I’ve learnt from @almostbananas about Slovakian cuisine!
.
In my conversation with her, which is today’s episode of @ancestralkitchenpodcast, we talk about dumplings, cooking with sauerkraut, the importance of pork products, 20-litre vats of sauerkraut, bread, plum brandy and much more.
.
Listening in, you’ll hear her weave food, culture and history together and you’ll leave understanding two traditional Slovakian dishes that you’ll want to cook up in your kitchen right away!
.
Get @ancestralkitchenpodcast from wherever you listen to podcasts or stream/download from the link in my profile.

… Read More

Podcast

#49 – Traditional Slovakian Food

January 17, 2023 by

Naomi Huzovicova is a passionate and talented ancestral cook, a food story discoverer and an amazing photographer. She has lived and cooked up Slovakian food culture for 17 years and we’re grateful to her for sharing so much of its uniqueness with us. In this episode we open up the rich world that is Slovakian food.… Read More

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If your whole ancient grain sourdoughs aren’t turning out how you want don’t despair! . I have made *many* disappointing loaves in my sourdough life. To get there it takes time, patience, practise and a bit of good advice. . There’s a lot of advice out there on sourdough. So much so that frankly, it’s overwhelming. So find one person you resonate with and stick with them, making loves and learning. . I will be bringing out a free sourdough starter video course over at @thefermentationschool in a few weeks and @farmandhearth have had so many questions between us, that we’re putting together a ‘Sourdough Q&A’ episode of @ancestralkitchenpodcast soon. . If you have questions (no question too ‘stupid’ or ‘small’), comment here or send me a DM. We’ll try to cover them all in the forthcoming episode.

January 16, 2023 by

If your whole ancient grain sourdoughs aren’t turning out how you want don’t despair!
.
I have made *many* disappointing loaves in my sourdough life. To get there it takes time, patience, practise and a bit of good advice.
.
There’s a lot of advice out there on sourdough. So much so that frankly, it’s overwhelming. So find one person you resonate with and stick with them, making loves and learning.
.
I will be bringing out a free sourdough starter video course over at @thefermentationschool in a few weeks and @farmandhearth have had so many questions between us, that we’re putting together a ‘Sourdough Q&A’ episode of @ancestralkitchenpodcast soon.
.
If you have questions (no question too ‘stupid’ or ‘small’), comment here or send me a DM. We’ll try to cover them all in the forthcoming episode.

… Read More

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Did you read over Christmas? These are the three second-hand books I treated myself to. I had finished the bottom two of them by Boxing Day evening (oh holidays, I love you!). . I know so much more about oats and the Scottish diet now. I was *staggered* by the details in The Scots Kitchen (first written in 1929) – no wonder Weston A Price found the Scots so healthy when he went there. . There’s a section in there on sowans, the Scottish oat fermentation that I have a course on over at the @thefermentationschool. So great to see how it was a common food (just like it is in our house!) until quite recently. . I’ve only just started the top book and it’s already produced a heated dsicussion on the development of taste in our household…I just love how books prompt thinking (and arguing!). . I took a video and it’s in my story today. . What did you read over the holidays?!

January 12, 2023 by

Did you read over Christmas? These are the three second-hand books I treated myself to. I had finished the bottom two of them by Boxing Day evening (oh holidays, I love you!).
.
I know so much more about oats and the Scottish diet now. I was *staggered* by the details in The Scots Kitchen (first written in 1929) – no wonder Weston A Price found the Scots so healthy when he went there.
.
There’s a section in there on sowans, the Scottish oat fermentation that I have a course on over at the @thefermentationschool. So great to see how it was a common food (just like it is in our house!) until quite recently.
.
I’ve only just started the top book and it’s already produced a heated dsicussion on the development of taste in our household…I just love how books prompt thinking (and arguing!).
.
I took a video and it’s in my story today.
.
What did you read over the holidays?!

… Read More

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Kirsten Shockey has been fermenting for over two decades and has authored five books on fermentation. We’re delighted to have her share her knowledge and experience on the podcast this week! . @kirstenkshockey covered so many topics – what the most common questions she gets are, how she started, what her favourite things to ferment are, why women are so important in the tradition, how to bring on board fermentation skeptics, and lesser-known ferments like natto. . You’ll also hear about her course, Your 30-Day Fermentation Challenge (over at @thefermentationschool), which both of us have so enjoyed learning from. It’s a perfect way to start the New Year and do keep an ear out for the discount on the course available to podcast listeners. . Get the episode by searching for Ancestral Kitchen Podcast in your podcast app or by streaming/downloading from the link in the profile above.

January 3, 2023 by

Kirsten Shockey has been fermenting for over two decades and has authored five books on fermentation. We’re delighted to have her share her knowledge and experience on the podcast this week!
.
@kirstenkshockey covered so many topics – what the most common questions she gets are, how she started, what her favourite things to ferment are, why women are so important in the tradition, how to bring on board fermentation skeptics, and lesser-known ferments like natto.
.
You’ll also hear about her course, Your 30-Day Fermentation Challenge (over at @thefermentationschool), which both of us have so enjoyed learning from. It’s a perfect way to start the New Year and do keep an ear out for the discount on the course available to podcast listeners.
.
Get the episode by searching for Ancestral Kitchen Podcast in your podcast app or by streaming/downloading from the link in the profile above.

… Read More

Podcast

#48 – Talking Fermentation With Kirsten Shockey

January 3, 2023 by

We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that’ll inform, enlighten and, frankly, change the way you eat.… Read More

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Breakfast is usually such a functional meal that making a real effort and taking time to eat it at leisure can feel so much more of a treat than a special lunch or dinner. . This was a festive breakfast is our home: Spelt and millet pancakes (naturally leavened overnight with some the help of a big spoonful the Turkish drink Boza that I make) studded with the last of our mead-fermented chestnuts, topped with creme fraiche, sliced banana and ground linseed. . Gabriel was delighted with the bananas, I can’t remember the last time we bought them; he’d almost given up asking :-) . More pictures in my story today. Check my highlight ‘fermented chestnuts’ for details on this treat.

January 2, 2023 by

Breakfast is usually such a functional meal that making a real effort and taking time to eat it at leisure can feel so much more of a treat than a special lunch or dinner.
.
This was a festive breakfast is our home: Spelt and millet pancakes (naturally leavened overnight with some the help of a big spoonful the Turkish drink Boza that I make) studded with the last of our mead-fermented chestnuts, topped with creme fraiche, sliced banana and ground linseed.
.
Gabriel was delighted with the bananas, I can’t remember the last time we bought them; he’d almost given up asking 🙂
.
More pictures in my story today. Check my highlight ‘fermented chestnuts’ for details on this treat.

… Read More