At the beginning of each year, we take a moment to look at our site stats to to identify trends and understand which types of content resonated most with our audience. Here’s a peek into the last 365 days and the 5 ferments that came out on top.
Making fermentation something you would like to explore is the cornerstone of the Starter Sisters existence. We’re here to create a space that celebrates fermenting in the Philippines. For many culinary traditions around the country and the world, fermentation allows us to not only preserve produce, but also offer unique flavors as well as numerous health benefits. So whether you’re new to fermenting or a seasoned enthusiast, we hope you explore these different ferments that can add depth to your palate and boost your gut health. And if you’re looking for a place to start, here are the top 5 ferments for last year.
1. Tepache (Fermented Pineapple Brew)
We’re pleasantly surprised at how popular this ferment was last year. Tepache de Piña is a Mexican fermented drink made from pineapple peels. Since you use the pineapple peel to make this ferment, we highly recommend to buy an organic pineapple. Discover how to transform pineapple peels here.
2. Burong Kalamansi
2023’s most popular ferment, Burong Kalamansi uses the same technique as preserved lemons, a common ingredient in Moroccan and North African cuisine. It is also one of our favorites as when made correctly, can be kept for a considerable time. For this ferment, you can also use other organic citrus varieties such as dalandan, dalanghita, dalayap and satsuma. Find the recipe here.
3. Burong Mustasa
Akin to sauerkraut in Asia, fermented mustard greens can be found in various forms across the region, including Vietnam, Taiwan, Thailand, Laos, and China. Fresh leaves of mustard greens have a sharp sting and peppery bite and fermenting them tempers those flavors. Find the recipe here.
4. Leeks Kimchi
Made with leeks, garlic, ginger and peppers, the flavorful Leeks Kimchi is an excellent spicy condiment. It gets its inspiration from traditional kimchi, made of napa cabbage albeit a bit easier to make, use it to add heat and sourness to a variety of dishes. Find the instructions here.
5. Burong Kamias
Kamias is famed for its intense sour flavor and as such can be used as a substitute for sampalok or calamansi in sour soup. Like Burong Kalamansi, this recipe also only requires two ingredients: the fruit and non-iodized salt. This ferment is a keeper so if you happen to have access to kamias, give this a try. Check it out here.
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