Curtido(ish)
If you get a hold of purple cabbage, take inspiration from the El Savador ferment, curtido. Continue reading Curtido(ish)
Category: Ferments
Recipes of different fermented foods
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)
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)
Binurong Bawang (Fermented Garlic)
Here’s one ferment you can make regularly! Bonus: when you ferment garlic, its pungency mellows out. Continue reading Binurong Bawang (Fermented Garlic)
Leeks Kimchi
Instead of traditional green onions, we used young leeks for this kimchi. Continue reading Leeks Kimchi
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)
Burong Labanos at Carrot (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 Burong Labanos at Carrot (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