Category: Cooking
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Crispy Zucchini with Shiitake Mushrooms and Chicken Hearts
A one-skillet main dish made from separately browned components. Ingredients Equipment Preparation Why the Separate Cooking Works Storage and Flavor Notes
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20 Liters of Kombucha in 20 Minutes
Approximately 20 minutes of active work, followed by 1–2 weeks of fermentation. Ingredients Equipment Preparation Storage and Flavor When the kombucha is sour enough, transfer it to pressure-resistant beer growlers or bottles, leaving as little air as practical beneath the lid. Do not use containers that are not designed to withstand carbonation pressure. For carbonation,…
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Slavic-Style Fermented Cabbage (Sauerkraut)
This method produces crisp, naturally fermented cabbage. The cabbage is packed in two stages because freshly cut cabbage initially occupies much more space than it does after releasing its juice. Ingredients per 1 kg of cabbage Practical 5 kg batch Begin with 3–4 kg of cabbage. Reserve the remainder for topping up the crock after…
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Clam Velouté
(Crohn’s disease safe/Gluten free) Adaptation of Clam chowder for the Special Carbohydrate Diet tolerant. Creamy clam and cauliflower soup — SCD-friendly Cooking method: Instant Pot, three stagesCooking time: 10 minutes sautéing, 6 minutes at High pressure, followed by natural pressure release. Ingredients Preparation 1. Sauté — 10 minutes Set Instant Pot to Sauté. Cook bacon…
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No-Knead 100% Rye Bread
A dense, moist rye loaf that requires no kneading. Water can be replaced with whey left from making tvorog. Using whey adds acidity, minerals, and a subtle fermented flavor while making productive use of a cooking byproduct. Ingredients Preparation Why This Works Rye contains little gluten capable of forming an elastic structure, so kneading provides…
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Wild Mushroom Soup with Butter-Browned Mushrooms
This rich, rustic soup combines tender potatoes, sweet vegetables, and generous pieces of wild mushroom. Briefly simmering the thawed mushrooms helps them firm up before they are browned in butter, giving the finished soup a deeper flavor and a satisfying texture. Ingredients For serving: Preparation Scientific note: Why This Method Works Thawed mushrooms can easily…
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Instant Pot Pork-Foot Aspic (Kholodets)
This recipe uses three stages: blanching, pressure-cooking, and final conditioning. Blanching removes odors and stray proteins, pressure-cooking extracts gelatin from the pork feet, and final conditioning enriches the broth with spices while keeping their flavors potent and preventing the vegetables from overcooking. Yield 850 g (~2lb) of pig feet produces about three shallow containers.Total yield:…
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Slavic-Style Pickled Tomatoes
Batch Size Two 2-quart jars. These jars fit together in the large heating pot. Approximately one full 1.7-liter kettle of boiling water is enough to fill the spaces around the tomatoes. Ingredients Per 2-Quart Jar Brine for Two Jars Procedure Technical Notes Chemistry “Sterilization” is used here in the traditional household sense. The three heating…