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)
Category: Ferments
Recipes of different fermented foods
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
Burong Kalamansi (Preserved Calamansi)
Much like preserved lemons, preserved calamansi can enliven salad dressings, creamy pasta, stews and porridges, even fried rice, when you want that fragrant citrus aroma minus the sourness. Continue reading Burong Kalamansi (Preserved Calamansi)
Pandan-Ginger Soda Starter
Have healthy sodas anytime. Learn how to make this popular fermentation starter for homemade ginger soda and other fizzy probiotic drinks. Continue reading Pandan-Ginger Soda Starter