Paksiw sa tepache
We take this popular Pinoy cooking method and used tepache along with vinegar for a veganized paksiw Continue reading Paksiw sa tepache
Spaghetti Napolitan
Japanese Ketchup Spaghetti uses ketchup as a major ingredient for its sauce. We tested our fermented banana ketchup with it. Continue reading Spaghetti Napolitan
Curtido(ish)
If you get a hold of purple cabbage, take inspiration from the El Savador ferment, curtido. Continue reading Curtido(ish)
Tepache (Fermented Pineapple Brew)
Don’t throw away those pineapple peels. Mix them with water and sugar to have a refreshing fermented drink. Continue reading Tepache (Fermented Pineapple Brew)
Creamy Lemony Pasta
Using preserved lemons, here’s a riff on the Bon Apepetit recipe for preserved lemon pasta. Continue reading Creamy Lemony Pasta
Kimchi Misua (Kimchi Vermicelli)
Our trusty misua gets a spicy makeover using kimchi, while root veg, mushrooms, and yuba make it hearty. Continue reading Kimchi Misua (Kimchi Vermicelli)
Fermented Sawsawan (Condiments) Roundup
Add fermented condiments to your meals to sneak in some more probiotic (and prebiotic) benefits! Continue reading Fermented Sawsawan (Condiments) Roundup
Garlicky Mayo-style Dip (Oil-free)
Here’s a healthier version of mayonnaise and more affordable than cashew mayo! Continue reading Garlicky Mayo-style Dip (Oil-free)
Spicy Veg Okoy (Fritters)
Add kimchi to your vegetable okoy for a salty, spicy kick to this traditional Pinoy snack.
Continue reading Spicy Veg Okoy (Fritters)
Fermented Banana Ketchup
Have too many ripe bananas? How about try making a fermented version of the popular Pinoy condiment. Continue reading Fermented Banana Ketchup