Leeks Kimchi
Instead of traditional green onions, we used young leeks for this kimchi. Continue reading Leeks Kimchi
Category: Ferments
Recipes of different fermented foods
Burong Repolyo (Sauerkraut)
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)
Fermented Radish and Carrot
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 Fermented Radish and Carrot
Simple Fermented Hot Sauce
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
Burong Ampalaya (Fermented Bitter Melon)
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)
Burong Kamias (Fermented Bilimbi or Tree Cucumber)
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)
Turmeric Bug
You can also use turmeric root instead of ginger to make fermented drinks. Continue reading Turmeric Bug
Burong Mustasa (Fermented Mustard Greens)
The sourness from the fermentation tempers the peppery bite of mustard greens. Continue reading Burong Mustasa (Fermented Mustard Greens)
Fermented French Beans
This is a wonderful alternative to pickled green beans and made with local onion leeks that give it a potent onion flavor Continue reading Fermented French Beans
Vegan Kimchi
Our favorite vegan recipe for the popular Korean side dish. We love our kimchi as is, in fried rice, pancakes, or sandwiches. Continue reading Vegan Kimchi