Recipes of different fermented foods
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)
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)
Here’s one ferment you can make regularly! Bonus: when you ferment garlic, its pungency mellows out. Continue reading Binurong Bawang (Fermented Garlic)
Instead of traditional green onions, we used young leeks for this kimchi. Continue reading Leeks Kimchi
This is an easy way to start learning about fermentation, and you get a versatile ingredient great in sandwiches and soups. Continue reading Burong Repolyo (Sauerkraut)
Here’s a great alternative to the usual pickles. Fermented radish and carrots are good to eat with rich, savory dishes or grilled and deep-fried food. Continue reading Burong Labanos at Carrot (Fermented Radish and Carrot)
Making your own hot sauce is easy. So if you love spicy food, gather your favorite chili peppers and make it as hot as you want. Continue reading Simple Fermented Hot Sauce
Different from atcharang ampalaya, which uses vinegar and sugar, burong ampalaya uses water and sea salt to develop that lactic sourness. Continue reading Burong Ampalaya (Fermented Bitter Melon)
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)
You can also use turmeric root instead of ginger to make fermented drinks. Continue reading Turmeric Bug
