Easy Pasta Salad with Ferments
Opt to make an easy pasta salad when just the thought of slaving over a hot stove to make elaborate dishes in this summer heat already makes you sweat. Continue reading Easy Pasta Salad with Ferments
How to Add Ferments to Pinoy Breakfasts
If you’re a fan of the typical savory Pinoy breakfast, adding ferments will amp up the nutrition in your almusal. Continue reading How to Add Ferments to Pinoy Breakfasts
Tausi and Calamansi Panggisa (Stir-Fry Paste)
Combining tausi, a common fermented product here in the Philippines, and preserved calamansi make for a savory umami bomb of a stir-fry paste Continue reading Tausi and Calamansi Panggisa (Stir-Fry Paste)
Savory Salads To Try This Summer
Summer is here and refreshing savory salads are in order. We add home-made ferments to amp up their flavor and nutritional value. Continue reading Savory Salads To Try This Summer
Binurong Bawang (Fermented Garlic)
Here’s one ferment you can make regularly! Bonus: when you ferment garlic, its pungency mellows out. Continue reading Binurong Bawang (Fermented Garlic)
Ginataang Sauerkraut (Sauerkraut Cooked in Coconut Milk)
Thanks to The Coconut Cookery of Bicol, we discovered another way to use sauerkraut—cooked in coconut milk! Continue reading Ginataang Sauerkraut (Sauerkraut Cooked in Coconut Milk)
Vegan Papaitan (Vegan Bitter Soup)
Make a vegan version of this famous Ilocano soup using preserved calamansi Continue reading Vegan Papaitan (Vegan Bitter Soup)
Vegan Tuna and Sauerkraut Salad
Bump up the nutrient content of chickpea tuna salad with chopped sauerkraut instead of pickle relish. Still so yum! Continue reading Vegan Tuna and Sauerkraut Salad
Some thoughts on preserved lemons
Making this preserved condiment is easy and fermentation helps us appreciate and extend the life of what’s in season. Continue reading Some thoughts on preserved lemons
Tofu Bánh Mì
Instead of pickled vegetables, use ferments for this Vietnamese sandwich. Continue reading Tofu Bánh Mì
