Growing to Love Natto
Overcome your fear of eating natto. The fermented soybeans popular in Japan packs a strong flavor and lots of health benefits. Continue reading Growing to Love Natto
Author: mabelmakeskimchi
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)
Tofu Bánh Mì
Instead of pickled vegetables, use ferments for this Vietnamese sandwich. Continue reading Tofu Bánh Mì
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)
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
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)
Leeks Kimchi
Instead of traditional green onions, we used young leeks for this kimchi. Continue reading Leeks Kimchi
Noodles Tossed in Peanut Sauce with Burong Kamias
The saltiness and sourness in burong kamias make for good company with the richness of peanut sauce Continue reading Noodles Tossed in Peanut Sauce with Burong Kamias
A chat with a kombucha brewer, TVN Kitchen
Where do you get good kombucha in the Philippines? Get to know one of the brewers we love here at Starter Sisters. Continue reading A chat with a kombucha brewer, TVN Kitchen
Kimchi Lumpia (Fried Kimchi Spring Rolls)
If you want another way to eat your kimchi, put them in fried lumpiang gulay to give it an extra kick. Continue reading Kimchi Lumpia (Fried Kimchi Spring Rolls)