Swap instant noodles for quick-cooking wheat noodles tossed with fermented mustard greens, soy, and chili oil—a nutritious meal with umami depth and probiotic benefits. Continue reading Instant Noodles Alternative: Wheat Noodles with Fermented Mustard Greens
Add kimchi to your vegetable okoy for a salty, spicy kick to this traditional Pinoy snack.
Continue reading Spicy Veg Okoy (Fritters)
Using sprouted lentils, we made a vegan version of giniling. Continue reading Lentil Giniling (Lentil Crumble)
You read that right! A simple tofu stir-fry is the answer to good-for-you bar chow especially with some burong mustasa. Continue reading Ginisang Burong Mustasa at Tokwa (Healthy Pulutan!)
Looking for a veggie dish this Lent? The reliable ensaladang talong gets a ferment addition. Continue reading Ensaladang Talong (Grilled Eggplant Salad)
Slices of marinated tofu slices together with sauerkraut and pseudo-Russian dressing make this a vegan relation of the Reuben Continue reading The Andy (a Tofu Sandwich you’ll want to make)
Instead of pickled vegetables, use ferments for this Vietnamese sandwich. Continue reading Tofu Bánh Mì
Get some Japanese inspiration and use your preserved kalamansi for a “kosho”-style condiment Continue reading Kalamansi “Kosho”
Use sweet potato to counter the crunchy sourness of kimchi. It’s simple and delicious! Continue reading Kimchi Quesadilla
Here’s an easy way to add some fermented onions in your weeknight dinners. Continue reading Tacos, Two Ways (with Fermented Onions)
