We live in a fast-paced world where finding time to cook and prepare meals can be a challenge. With busy work schedules and overlapping responsibilities, we understand why many people would turn to quick and easy, perhaps not the most healthy dishes.

If you’re looking to eat better this new year, we invite you to look into the recipes using ferments we have on our site. Our recipes on Starter Sisters revolve around the ferments we make. While cooking in high heat kills the live microorganisms in the ferment, we can still get some of the benefits of fermentation like digestibility and better bioavailability of nutrients, and of course more fiber from the vegetables. As a team, we do love cooking with ferments as well as consuming them raw regularly. 

Here are the 5 most popular recipes on Starter Sisters last year. These recipes using ferments are not only easy to make and vegan-friendly, but are also guaranteed to impress your family and friends. If cooking quick and healthier meals are part of your new year’s resolutions, we hope you would give these recipes a try.

1. Vegan Papaitan (recipe)

Papaitan hails from the northern region of the Philippines. A rich and deeply savory bitter soup (hence the word “pait” in its name) made of the innards of animals, such as goat or cow, and liver bile, which imparts a pronounced bitterness to the dish. This vegan version is sour, spicy and with the distinct bitterness using Burong Kalamansi but doesn’t have the gamey aftertaste of the original dish.

2. Pritong Lumpiang Gulay (recipe)

Spring rolls are prevalent in Chinese and Southeast Asian culinary traditions, as are their counterparts featuring fresh ingredients. In the Philippines, lumpia, including lumpiang gulay and lumpiang togue are street food staples. By adding a ferment in the vegetable filling like Burong Mustasa, we bump up the flavor and add a bit more depth to this widely consumed Filipino delicacy.

3. Vegan Tuna and Sauerkraut Salad (recipe)

This versatile salad featuring the Sauerkraut can be enjoyed in various ways, whether on its own or as a delightful finger food. It pairs perfectly with croutons, can be used as a filling for sandwiches, or even served in lettuce cups. Thanks to the addition of chickpeas, this salad can be a satisfying yet light lunch option. While you can opt for canned chickpeas, consider using sprouted chickpeas instead.

4. Bataw Express (recipe)

A delightful twist on the classic Bicol Express! This delectable recipe showcases a nutritious and high-protein legume we call bataw or hyacinth bean, combined with the deep flavors of oyster mushrooms and features our Fermented Hot Sauce. It offers a healthier alternative to the traditional meat-heavy and cholesterol-rich dish. Paired with rice, it makes for a nourishing meal for you and your loved ones.

5. Ginisang Burong Mustasa at Tokwa (recipe)

A crowd favorite, this plant-based pulutan also features Burong Mustasa. Also great on hot rice, you have the option to not cook your burong mustasa, thereby not killing off the beneficial living organisms in it, like the lactic acid bacteria. 

Whether you’re a seasoned cook or a novice in the kitchen, having these few go-to recipes in your repertoire can help make it easy to whip up a delicious, healthy and satisfying meal in no time. If you’re looking for more, do visit our recipe archives.

If you find the free content we’re sharing useful in your fermentation journey, we would welcome some coffee!

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