Kalamansi “Kosho”
Get some Japanese inspiration and use your preserved kalamansi for a “kosho”-style condiment Continue reading Kalamansi “Kosho”
Author: mabiferments
Kimchi Quesadilla
Use sweet potato to counter the crunchy sourness of kimchi. It’s simple and delicious! Continue reading Kimchi Quesadilla
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
Curtido(ish)
If you get a hold of purple cabbage, take inspiration from the El Savador ferment, curtido. Continue reading Curtido(ish)
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)
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)
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
Binurong Pulang Sibuyas (Fermented Red Onions)
The amazing benefits of red onion are better reaped when it’s eaten raw. Fermenting it will temper its bite and the lactic sourness brings out some of its sweetness. Continue reading Binurong Pulang Sibuyas (Fermented Red Onions)
Binurong Yacon at Beets (Fermented Yacon and Beets)
We give two of the sweetest crops grown in the Cordilleras–yacon and beets–the sauerkraut treatment. Continue reading Binurong Yacon at Beets (Fermented Yacon and Beets)