Throughout the ages, cultures have harnessed the power of fermentation for its various benefits. In recent years, fermentation has grown into a fascinating movement. The allure of fermented food lies in its abundant population of beneficial microorganisms, working wonders for digestion and bolstering immunity. Furthermore, when done right, the addition of ferments imparts a delectable distinctive taste to culinary creations.
If you’re ready to dive into the captivating world of fermentation, these ones are the most popular ferments on Starter Sisters last year. These ferments, too, are an absolute breeze to whip up using ingredients that are very accessible.
1. Burong Kalamansi
2022’s third placer, Burong Kalamansi has made it to the top. This recipe uses the same technique as preserved lemons, a common ingredient in Moroccan and North African cuisine. In addition to kalamansi, you can also use other organic varieties such as dalandan, dalanghita, dalayap and satsuma. It is also one of our favorites as when made correctly, can be kept for a considerable period. Find the recipe here.
2. Burong Kamias
Known as iba in Bicol, where the Starter Sisters have its roots, kamias is famed for its intense sour flavor. You can use it as a substitute for sampalok or calamansi in sour soup. Like Burong Kalamansi, this recipe also only requires two ingredients: the fruit and non-iodized salt. If you happen to have access to kamias, give this ferment a try! Find the recipe here.
3. Leeks Kimchi
If you’re a fan of bold, fiery flavors, then Leeks Kimchi is about to become your new best friend in the kitchen. Made with leeks, garlic, ginger and peppers, this flavorful ferment is an excellent spicy condiment. Use it to add heat and sourness to a variety of dishes. It gets its inspiration from traditional kimchi, made of napa cabbage, but is a tad bit easier to make. Find out why here.
4. Burong Ampalaya
Ampalaya, also known as bitter gourd or bitter melon, is a vegetable commonly found in Asian cuisine. Its distinct taste and appearance make it a food that tends to divide people’s preferences. As its English name suggests, ampalaya is known for its strong bitter flavor, which can be an acquired taste for some individuals. The presence of compounds called cucurbitacins is responsible for the unique flavor profile of this vegetable. Discover how to transform ampalaya here.
5. Burong Mustasa
Fermented mustard greens, akin to sauerkraut in Asia, can be found in various forms across the region, including Vietnam, Taiwan, Thailand, Laos, and China. The fresh leaves of mustard greens have a sharp sting and peppery bite. Fermenting them tempers those flavors, which can be quite aggressive and turn off a lot of people. Find the recipe here.
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