Onigiri or Japanese rice balls make for a great snack and an easy way to enjoy your fermented veg Continue reading Burong Mustasa Onigiri (Fermented Mustard Greens Rice Balls)
This ferment shared by Gretchen Consunji-Lim makes use of ripe kamias and salt. That’s it! Continue reading Burong Kamias (Fermented Bilimbi or Tree Cucumber)
One of Starter Sisters plant-based cooks, Mabi David, shared with Coconuts Manila how fermentation helps extend the shelf life of perishables. Continue reading Look Ma, No Rotten Veg: Fermentation Teacher Mabi David shares lockdown tips on extending perishables
Getting started on a fermentation journey. K-drama and kimchi helped. Continue reading The kimchi made me do it
This ancient food preservation technique, when done right, transforms food to make it more nutritious and flavorful. Continue reading Fermentation 101
We answer your common fermentation questions! Continue reading Moldy ferment? Too sour? Is it safe?
Use this common ingredient to help activate the fermentation of your favorite vegetables Continue reading 3 ways to make hugas bigas (rice wash porridge)
Essentials (and nice to have) to make fermentation a little easier Continue reading What do you need to start fermenting?
With the right ingredients and a know-how on the basics, you will feel confident to make your own ferments. Continue reading How to have a successful home ferment