As the new year begins, many of us strive to eat healthier. There’s no better way to kick-start your journey than by making your own ferments. Our team at Starter Sisters is passionate about incorporating ferments into our daily meals—whether by cooking with them or enjoying them raw. We love experimenting with Pinoy plant-based ferments as well as drawing inspiration from global traditions, all while using local, seasonal, and readily available ingredients.

To help you get started, here are the five most popular recipes from Starter Sisters last year. These vegan-friendly recipes are simple to prepare, packed with flavor, and sure to impress your family and friends.

1. Bataw Express (recipe)

Here’s a delectable twist on the classic Bicol Express. This recipe showcases a nutritious and high-protein legume we call bataw or hyacinth bean. Combined with the deep flavors of oyster mushrooms and featuring our Fermented Hot Sauce, this can be a healthier alternative to the traditional meat-heavy and cholesterol-rich dish. Check out the recipe here.

2. Fizzy Pandan Soda (recipe)

One of the five fizzy drinks to make on our site, this pandan soda recipe is a variation on the usual fermented ginger beer with its distinct pandan flavor. You do have to first make your starter from scratch using this pandan-ginger bug here. But with a starter, you can easily make a big batch— just double, triple or quadruple the recipe, especially if you’re throwing a party.

3. Burong Mustasa Onigiri (recipe)

Filling, portable and very easy to make, onigiri is one of those Japanese dishes that you most probably have already heard of. Onigiri is made from steamed Japanese rice tossed with a bit of salt. It comes with a variety of fillings, including preserved mustard greens. It is shaped into a triangle or flattened into a ball, then typically embraced by a sheet of salty nori. Here’s our take on this dish.  

4. Spicy Veg Okoy (recipe)

Okoy or ukoy is a popular and simple deep-fried Filipino dish traditionally made with glutinous rice flour batter and small shrimps and some vegetables. Usually served with vinegar, this adaptation using grated kalabasa, julienned sweet potato, or a combination of both is a great recipe for those with shellfish allergy. Good for vegetarians, too.

5. Kalamansi Kosho (recipe)

The only condiment on this list, this is a riff on the traditionally made kosho that uses the Japanese citrus fruit yuzu. This multipurpose condiment combines chiles, makrut lime leaves and preserved kalamansi. The salty sourness and heat work well with fatty dishes, as the strong flavors cut through the richness. Discover the kalamansi kosho here.

Missed last year’s top 5? Revisit the list here. If you’re looking for more dishes, 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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