Cold noodle soup can be a great way to keep it light, fresh and flavorful. This soy milk noodle soup is known as Kongguksu 콩국수 and is a summertime favorite in Korea. Our variation of this recipe adds a little more depth with an added umami element from the kimchi brine. This also happens to be a great way to retain the probiotic goodness! Keep it raw when you can.
We make plenty of time to ferment foods and occasionally plenty of time to prepare meals, but always look for ways to trim prep time down without sacrificing flavor. Often the soy broth is made from the whole dried beans, but found using a pack of tofu to be just as tasty and saved us hours in the kitchen.
Prep Time: 15 minutes
1 16oz pack of tofu
3 tofu packs full of cold water
4oz Pangea Ferments Kimchi Brine or reserve brine from Kimchi
4 tbsp peanut butter
1/2 tbsp raw cane sugar (optional)
1 tsp sea salt
8 tsp toasted sesame seeds (1 tsp per bowl or as desired)
1 tomato cut into wedges
1 cucumber julienned
16oz Pangea Ferments Kimchi
8 packs ramen noodles (approx 2.5oz) - our pick: Lotus Foods Gluten Free Noodles
Blend all the ingredients together on high for 15 seconds or until a watery consistency and move to the fridge.
For soft boiled eggs:
Bring approx 6cups of water and 2 tbsp vinegar to a boil, add your eggs, cover and continue to boil for 7min. Immediately remove eggs from water and place in container of ice water to halt cooking.
In a separate pot cook the noodles according to packaging. Lotus Foods ramen takes about 4 minutes.
While bringing water to a boil prep your toppings.
When the noodles are fully cooked place them in a colander and rinse with cold water.
Place your noodles into bowls and fill with chilled soup just up to cover noodles.
Add your eggs and toppings. Enjoy!
We are going into April with the word SUPPORT being the mantra, the need, the challenge for my family and our business during this chapter of 2020. Indeed, the pandemic has brought about many unique challenges for all of our families. With these challenges also comes an opportunity to grow together.
Never have we felt more privileged to be a part of this community that has worked hard to support one another through these uncertain times. This epidemic is for most a first, and hopefully a last, but WE ARE IN THIS TOGETHER! We’ve identified a few areas where our business can make an impact.
Supporting our local food economy
We’ve sourced over 90% of our vegetables from farms in the Skagit Valley thus far in 2020 and shall always work at maintaining relationships and supporting our local farmers. Many of your small farmers are working hard to find new and unique ways of connecting you with overwintered and spring vegetables. I encourage all to find ways of supporting those same local farmers via your local Co-op or by signing up for a CSA.
Supporting our local businesses
Our local retailers have been amazing in their support; many going above and beyond to see that you’ve a safe place to shop when your shelves run dry and doing their utmost to see that theirs do not. We continue to work with local food vendors and grocers to keep them stocked and you with access to our fermented foods. When your supply runs dry and you find yourself making the next run to the grocer, do protect yourselves first. We make deliveries wearing gloves and masks. Your delivery drivers, stockers and cashiers shouldn’t feel they are on the front lines and will take care as they perform their duties. YOU are the first line of defense! Stay safe and appreciate! That is, be sure to thank and tip (if you are able) all of those serving you. I’m sure you will see that line on a bumper sticker soon;)
Supporting our customers
We’ve been running regular promotions through our grocers to see that you’ve access to the same probiotic rich foods at discounted prices. We recognize that this is a financially stressful time and hope that these promotional prices make our products more accessible. Find reduced pricing on select products throughout Whatcom County. Feel free to reach out to us if you’ve questions about access to any of our regular and/or seasonal fermented foods.
In addition, we’d recently dropped our online pricing. You can now get a pack of four products shipped to your door for as little as 40$, anywhere in the US! Have a friend whom loves fermented food or has a compromised immune system? Share this page or ship em' some goods.
Supporting your gut biome
The business of fermenting food is certainly a means of preservation, but as a raw, unpasteurized and un-pickled (not a word;) food it retains all the nutrients of its original self plus has the added benefit of being probiotic. This word is thrown around quite a bit, but for good reason and reasons of which are not foreign anymore. Probiotic rich foods, among other things, are great for improving digestion and boosting immune function. We encourage all to discover the flavors of fermented food and see how transformative adding these foods can be on your overall health!
Prep Time: 10 minutes
Pangea Ferments 'Beets'
Thin sliced cucumber
Quick pickled onion vinaigrette
1/4 sweet onion, thin sliced
8oz apple cider vinegar
1 tbs olive oil
1 tbs dijon mustard
1 tbs honey or agave
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
Toast walnuts and toss together your preferred helping of the rest, along with 1-2oz of the fermented beets. Note too that these 16oz jars are packed with diced beets and needn't require any extra chopping.
Blend or whisk together wet and dry ingredients. We like to place all ingredients into a lidded ball glass and just give it a good shake.
Thin slice and add to dressing about 1/4 bulb of sweet onion (about 100 grams).
Super easy and oh, so tasty!
Side note: If you've some kraut brine on hand, grind dried mustard seeds and cover in brine for up to a week and you've now a raw fermented mustard in your fridge. 1 tbs of ground seed to 2 tbs brine, left in a small sealed jar will get you there.
Prep Time: 10 minutes
Makes approx 4 12oz drinks
2 stalks celery
4 sprigs of parsley
2inch piece of ginger
4oz Pangea Ferments kimchi brine
2 tbs coconut aminos
1/2 tsp ground pepper
1 tsp garlic powder
1/2 tsp dried sage
Pangea Ferments Spicy Brussels
whatever you’ve on hand
Also try with a
splash of hotsauce
splash of lemon juice
Endless ways to do this one up, but this one was refreshing and opened up the sinuses! The ginger and pepper add a decent bite, so add the amount of ginger juice after to control the heat. In ours we added a splash of locally made hot sauce to finish it off.
Juice the tomatoes, celery, carrots, ginger and parsley.
Add your kimchi brine, coconut aminos, ground pepper and garlic powder.
Grind or rub the sage into fine pieces and add to mix.
Chill for 3-4 hours or add ice.
Add your favorite garnishes.
Recognizing that not everyone has a juicer, a high speed blender can work also. To keep a smooth drink, forgo the carrots and celery. Instead add celery seed to the blender, peel the tomatoes and blend with the wet ingredients. Grate the ginger with a fine grater and simply wring out the juice.
This quick and easy gluten-free stuffing is gonna leave you wanting it more often than that one family get together! The addition of kraut adds a subtle sour flavor, a little crunch and a dose of probiotic goodness.
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 5-6 servings
· 1 loaf of gluten-free sliced bread
· 3 tablespoons olive oil
· 1 medium yellow onion, finely chopped
· 3 stalks celery, thinly sliced
· 1 teaspoon dried thyme leaves
· 1 teaspoon ground sage
· 1 teaspoon rosemary
· 1 teaspoon salt
· 1 cup veggie broth (or more as needed)
· ½ cup minced Pangea Ferments Traditional or Three Seed Sauerkraut
1. Toast bread in a toaster or quickly under broiler. Cube into pieces and set aside.
2. In a skillet under medium heat add 3 tablespoons olive oil. Add onion and celery and cook until the onion is soft and translucent.
3. Stir in thyme, sage, rosemary, salt, and pepper.
4. Add bread cubes and mix until evenly coated.
5. Slowly pour broth over bread, reduce heat to low and cover for 10 minutes.
6. Just before serving mince sauerkraut and stir into stuffing
We love fall in the PNW! Fall hiking, changing colors, cool crisp air and cabbage! It does happen to be our busiest time of year, which is why this simple appetizer is a win. There is still a huge bounty to be found at local farmers markets, so this can be a great way to showcase and have fun with all that is still local or just chop up whatever you might have on hand.
Prep Time: 15 - 30 minutes
Makes 3-4 servings
Pangea Ferments Curtido Sauerkraut chopped, Garlic Dill Sauerkraut chopped and Kimchi
1 avocado sliced
1/2 red onion thin sliced and pickled in 1/2 apple cider vinegar, 1/2 white
1-2 roasted sweet peppers sliced
1 slicing cucumber
1 cup Cashew Cream Sauce or Farmers Cheese
Cashew Cream Sauce:
A quick and delicious remake of one of our favorite sandwiches - the reuben. Sourdough is the house favorite when it comes to bread and when matched with our Three Seed Sauerkraut you've a great fermented pair.
Prep Time: 10 minutes
Makes 4 sandwiches
8 slices Sourdough Bread
1 cup Pangea Ferments Three Seed Sauerkraut
8oz Corned Beef
4 slices Swiss Cheese
1/4 cup Greek Yogurt
2 tablespoons Dijon Mustard
1 tablespoon Raw Honey
Hand cut fries sometimes call for Kim-cheese Dipping Sauce
Blend 4oz cream cheese, 1/4 cup milk and 1 cup Pangea Ferments Kimchi
This is the house favorite! Bibimbap (pronounced BEE-bim-bap) which literally translates into "mixed rice" is a traditional Korean dish. As with kimchi, there are endless varieties, but is generally a warm rice bowl topped with seasoned vegetables, egg, meat - usually beef, kimchi and chili pepper paste.
Prep Time: 30 minutes
Makes 4 servings
1 lb Ground Beef
3-4 cups Spinach
2 Carrots julienned
1 lb Daikon Radish julienned
4 Eggs brought to room temperature
1 cup Pangea Ferments Kimchi
4 cups Rice
1 tablespoon Sesame Oil
2 tablespoons Soy Sauce
Gouchujang (Korean red chili paste)
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Vinegar
1/2 teaspoon Powder chicken bouillon - optional
Tis' the season after all, spiced cran-apple kraut for fall!
16oz Pangea Ferments Sauerkraut
1 whole peeled and fine grated/pureed fuji apple
1 tbsp peeled and fine grated ginger
2 tbsp sweetened dried cranberries
1/4 tsp cinnamon or nutmeg
Mix all in a large bowl and serve.
Other favorite additions:
Fine grated orange peel