About this episode
Many of the questions Alison and I receive on a constant basis relate to topics that we covered in early foundational episodes of the podcast, so we decided to bring a few of those archive episodes to the front and highlight them for new listeners to enjoy. This episode is one of our very earliest - it's only our fourth episode on the podcast; and we were covering five of the most expensive foods to buy that are ironically some of the cheapest foods you can make. In this episode, we cover bone broth; sourdough bread; kombucha and water kefir; kefir and yoghurt; and sauerkraut. We compare the price of purchasing high quality versions of these foods compared to making them at home, and some of our resources for each of them. This is an excellent episode with a lot of really good show notes, so be sure to check the show notes for all of our many, many, many resources on all of these topics! * * * * * * * * * * * * * * * * * * * * * * * * * * One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here . * * * * * * * * * * * * * * * * * * * * * * * * * * Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here. For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here! Get our two podcast cookbooks: Meals at the Ancestral Hearth Spelt Sourdough Every Day Alison's course, Rye Sourdough Bread: Mastering The Basics Alison's Sowans oat fermentation course Get 10% off US/Canada Bokashi supplies: click here and use code AKP . Get 10% off UK Bokashi supplies. Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here . * * * * * * * * * * * * * * * * * * * * * * * * * * Our podcast is supported by a community of ancestral cooks around the world! Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group. To read more about becoming a supporter and explore the various levels, click here! * * * * * * * * * * * * * * * * * * * * * * * * * * What We Cover: How can one afford eating ancestrally and seasonally on a tight budget? Some very expensive store-bought foods are quite economical when made at home! Bone broth Sourdough bread Kombucha and Water Kefir (Tibicos) Kefir and Yoghurt Sauerkraut * * * * * * * * * * * * * * * * * * * * * * * * * * 5* reviews on Apple Podcasts, mean the world to us! Here's how you can leave one: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library Scroll down to 'ratings and reviews' Click on 'write a review', give us 5*s and then tell us why you love listening in the box below * * * * * * * * * * * * * * * * * * * * * * * * * * Resources: Meals at the Ancestral Hearth by Alison Kay and Andrea Huehnerhoff - this includes Alison's detailed water kefir (tibicos) instructions and recipe, Andrea's kimchi recipe, various sourdoughs and more, all simple foundational foods we make weekly. Spelt Sourdough Every Day by Alison Kay - covers Alison's core spelt sourdoughs as well as special recipes like cakes and pastry! Andrea quoted from the Radical Homemakers book by Shannon Hayes Frequently mentioned: The Art of Fermentation by Sandor Ellix Katz Bone Broth Resources Nourishing Traditions by Sally Fallon Nourishing Broth by Sally Fallon Morell Bone broth and bouillon cubes on Andrea’s blog Sourdough Bread Resources The Rye Baker Alison’s Blog The Fresh Loaf online forum Artisan Breads Every Day by Peter Reinhart (with sourdough pizza crust recipe) How to restart a sourdough Traditional Cooking School sourdough posts GAPS diet Kombucha Resources Kombucha recipes on Andrea’s blog Kombucha flavorings on Andrea’s blog Fruit scrap vinegar on Andrea’s blog Kombucha Revolution by Stephen Lee and Ken Koopman The Organic green tea and organic black tea Andrea uses Cultures for Health kombucha scobys Kefir & Yoghurt Resources Wise Traditions podcast kefir episode Alison’s DIY proofing box post Beyond the North Wind by Darra Goldstein – the Russian cookbook Alison mentioned In this episode we mentioned the Cultures for Health kefir grains, but more recently we have started sharing about the Yemoos grains instead. These grains are never dehydrated, and they are fed raw milk so you can put them straight into your raw milk at home. Based on much experimentation and experience of our own, as well as patron experiences and a conversation we had with Sandor Katz, we prefer never-dehydrated, raw-milk fed grains. Sauerkraut & Kimchi Resources Andrea’s sauerkraut class packet/recipe download The Healthy Home Economist sauerkraut Traditional Cooking School sauerkraut Alison’s Instagram Post about Sauerkraut Asian Pickles by Karen Solomon Keeping Food Fresh by The Gardeners & Farmers of Terre Vivante (I found this book by following the footnotes in Nourishing Traditions) Wild Fermentation by Sandor Ellix Katz Bonus Resources Long Way on a Little by Shannon Hayes Easy Beans by Jackie Freeman Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourette Do you have memories, documents, recipes or stories of those who cooked ancestrally? If so, we would love to hear from you! Visit our website here for how to share. Thank you for listening - we'd love to connect more: The podcast has a website here! Alison is taking a break from Instagram. You can stay in touch with her via her newsletter at Ancestral Kitchen The podcast is on Instagram at Ancestral Kitchen Podcast The podcast is mixed and the music is written and recorded by Alison's husband, Rob. Find him here: Robert Michael Kay