Kefir by Anjuli

Posted on 10-29-09 · Tags: , , , , ,


I have been drinking this creamy, fizzy fermented milk tonic called kefir for four months every morning along with a fried egg on toast. I love it. My mother introduced me to kefir back in the summer as a way to boost immunity and enjoy milk (a food I’ve avoided for most of my adult life). While the sour-smelling, milky substance she put in front of me was a little off-putting at first, it took a single sip before I wanted to make some. I have come to adore our kefir grains, almost like a pet. A day without a glass of the tonic is a sad day, so we even tend to travel with our kefir. If you haven’t tried it, I strongly suggest you do. And if you live in New York, I may even be able to supply you with your culture!

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The What, Why, and How of Miso by Anjuli

Posted on 06-26-09 · Tags: ,

Really bad photo of really good miso

We all know it’s been raining like WHAT??!!, and apparently won’t end anytime soon. While I can’t suggest cures for rain blues and b*tchiness (other than a shot of Whiskey), I can offer up my tricks for the rain: miso, a rain shell with a billed hat (mine is a simple EMS), and giant green rain boots with tiny tennis rackets (yes, that’s right). The shell will keep you dry outdoors, the miso cozy and healthy indoors, and the boots… they let you to stomp around in puddles. These tricks (all three) may make you stick your tongue out. I’m not going to argue style and function with you, but I will speak to the food. Miso, how the Japanese it, and how any who make it at home eat it, is not how you find it at a Westernized sushi restaurant in a US city.

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Wild Fermentation, Sandor Ellix Katz by Anjuli

Posted on 04-06-09 · Tags: , , , , ,

“Wild fermentation is the opposite of homogenization and uniformity, a small antidote you can undertake in your home, using the extremely localized populations of microbial cultures present there to produce your own unique fermented foods. What you ferment with the organisms around you is a manifestation of your specific environment, and it will always be a little different.” – Wild Fermentation, Sandor Ellix Katz

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