Curtido(ish)
If you get a hold of purple cabbage, take inspiration from the El Savador ferment, curtido. Continue reading Curtido(ish)
Tag: ferments
Fermented Sawsawan (Condiments) Roundup
Add fermented condiments to your meals to sneak in some more probiotic (and prebiotic) benefits! Continue reading Fermented Sawsawan (Condiments) Roundup
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)
Some thoughts on preserved lemons
Making this preserved condiment is easy and fermentation helps us appreciate and extend the life of what’s in season. Continue reading Some thoughts on preserved lemons
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)
Pickles vs Ferments: What’s The Story?
While both techniques can be used to preserve food, pickling and fermentation are different. Continue reading Pickles vs Ferments: What’s The Story?