Kalamansi “Kosho”
Get some Japanese inspiration and use your preserved kalamansi for a “kosho”-style condiment Continue reading Kalamansi “Kosho”
Kimchi Quesadilla
Use sweet potato to counter the crunchy sourness of kimchi. It’s simple and delicious! Continue reading Kimchi Quesadilla
Tacos, Two Ways (with Fermented Onions)
Here’s an easy way to add some fermented onions in your weeknight dinners. Continue reading Tacos, Two Ways (with Fermented Onions)
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
