
Kalamansi “Kosho”
Get some Japanese inspiration and use your preserved kalamansi for a “kosho”-style condiment Continue reading Kalamansi “Kosho”
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)
We take this popular Pinoy cooking method and used tepache along with vinegar for a veganized paksiw Continue reading Paksiw sa tepache
Japanese Ketchup Spaghetti uses ketchup as a major ingredient for its sauce. We tested our fermented banana ketchup with it. Continue reading Spaghetti Napolitan
If you get a hold of purple cabbage, take inspiration from the El Savador ferment, curtido. Continue reading Curtido(ish)
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)
Our trusty misua gets a spicy makeover using kimchi, while root veg, mushrooms, and yuba make it hearty. Continue reading Kimchi Misua (Kimchi Vermicelli)
Add fermented condiments to your meals to sneak in some more probiotic (and prebiotic) benefits! Continue reading Fermented Sawsawan (Condiments) Roundup
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)