Kalamansi “Kosho”
Get some Japanese inspiration and use your preserved kalamansi for a “kosho”-style condiment Continue reading Kalamansi “Kosho”
Category: Recipes
Kimchi Quesadilla
Use sweet potato to counter the crunchy sourness of kimchi. It’s simple and delicious! Continue reading Kimchi Quesadilla
Tacos, Two Ways (with Fermented Onions)
Here’s an easy way to add some fermented onions in your weeknight dinners. Continue reading Tacos, Two Ways (with Fermented Onions)
Paksiw sa tepache
We take this popular Pinoy cooking method and used tepache along with vinegar for a veganized paksiw Continue reading Paksiw sa tepache
Spaghetti Napolitan
Japanese Ketchup Spaghetti uses ketchup as a major ingredient for its sauce. We tested our fermented banana ketchup with it. Continue reading Spaghetti Napolitan
Creamy Lemony Pasta
Using preserved lemons, here’s a riff on the Bon Apepetit recipe for preserved lemon pasta. Continue reading Creamy Lemony Pasta
Kimchi Misua (Kimchi Vermicelli)
Our trusty misua gets a spicy makeover using kimchi, while root veg, mushrooms, and yuba make it hearty. Continue reading Kimchi Misua (Kimchi Vermicelli)
Garlicky Mayo-style Dip (Oil-free)
Here’s a healthier version of mayonnaise and more affordable than cashew mayo! Continue reading Garlicky Mayo-style Dip (Oil-free)
Spicy Veg Okoy (Fritters)
Add kimchi to your vegetable okoy for a salty, spicy kick to this traditional Pinoy snack.
Continue reading Spicy Veg Okoy (Fritters)
Ensaladang Talong (Grilled Eggplant Salad)
Looking for a veggie dish this Lent? The reliable ensaladang talong gets a ferment addition. Continue reading Ensaladang Talong (Grilled Eggplant Salad)