Exactly a year ago, I published my first blog post. It was not a coincident that it happened right before Christmas; I started blogging out of excitement that I would have the proper Christmas Eve Borscht for the first time in ten years. Continue reading How I Became a Freak.
It has been quite a while since I was seriously hungover. So, probably I shouldn’t act like an expert here. Continue reading Fermented Food – The Best Hangover Cure
You can definitely smell Autumn in the air… So, to bid farewell to Summer, we decided to have a typical Polish Summer midday meal yesterday. Continue reading Milk Kefir – A Summer Essential.
Look at this picture of sauerkraut! Continue reading Fermented Food – the Real Beauty of Poland.
Two weeks ago, I attended an event called “Wild Fermentation: the culture of live foods”. That was a presentation delivered by JP McMahon, one of the well-known Irish chefs. The presentation was rather fancy, as the title suggests, but still worth writing about on my blog, I think.
There is no universal Żurek recipe. Each region has its own and still each family can make it in a different way. Also, some people have a special recipe just for Easter. Continue reading How to Cook Żurek (Fermented Flour Soup).
Żurek, also called Żur, is a traditional Slavic soup made of fermented rye flour. There is a similar one called Barszcz Biały and it has never been fully clarified what makes it different from Żurek. Continue reading Żurek – Fermented Rye Flour Soup.
This entire buzz around milk being a deadly poison is a bit disturbing for me. I love milk and have never experienced the slightest sign of the intolerance. The old fashioned, common sense part of me says that milk is a good thing, full of protein, vitamins etc. Continue reading Who remembers sour milk?
Here I am, coming back to my favourite topic: sauerkraut. For me, sauerkraut is the third most important human invention after the wheel and the Internet.
Continue reading The Easiest Way to Make Sauerkraut at Home.