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 

Ingredients:
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:

• 1 cup raw cashews soaked in water 2-3 hours
• 1/2 cup water
• 1 tablespoon lemon juice
• 3/4 teaspoon apple cider vinegar
• 1 tablespoon of dijon mustard

Recipe

1. Drain cashews and puree all ingredients in blender until smooth.  Add a tad more water if needed.  Makes approx 1 1/2 cups.  It will thicken slightly under refrigeration.
2. Heat oven to 350deg.  Slice baguette and brush with olive oil.  Place on baking sheet and bake for 15min or until lightly toasted.
3. Roast peppers or any other veg you've on hand
4. Evenly spread your cashew cream sauce on toasted slices and top in any order you'd like.
5. Enjoy!

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

Ingredients:
8 slices Sourdough Bread
1 cup Pangea Ferments Three Seed Sauerkraut
8oz Corned Beef
4 slices Swiss Cheese

Dressing
1/4 cup Greek Yogurt
2 tablespoons Dijon Mustard
1 tablespoon Raw Honey

Assembly

1. Pull desired amount of kraut from fridge and set out to bring near room temp (approx 1hr)
2. Mix together yogurt, mustard and honey
3. Bring skillet to medium heat and place buttered side of sliced sourdough down
4. Add cheese slice, corned beef, 1/4 cup kraut
5. Spread 1/4 of dressing on unbuttered side of second piece of sourdough and flip atop sandwich
6. Let brown for a minute or so and flip then cover with lid for a couple minutes while it browns

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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

Ingredients:
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

Recipe

1. Rinse rice and add to 7 cups boiling water.  Stir rice briefly to separate any clumps and cover.  Turn heat down to a simmer for 18 minutes and remove from heat.  Let rest for another 5 minutes and then fluff with a fork.
2. Julienne daikon radish and carrot and add  pinch of salt to soften and draw out moisture.  Mix in vinegar and 1/2 teaspoon sugar and move to fridge while you prep remaining.
3. Put room temp eggs into boiled water for 5min45sec to make soft boiled. Take out and place in bowl of cold water.
4. Add spinach to pan of boiling water about 1-2 min then rinse with cold water.  Mix with sesame oil, salt and chicken bouillon if you like.
5. Cook ground beef over medium-high and break up into equal sized pieces.  Add soy sauce and 1/2 tsp sugar.
6. Divide up rice into bowls and add toppings.  Add 1/4 cup Pangea Ferments Kimchi and gouchujang to your liking.  Mix all into rice and enjoy!

Serves 6
 
Ingredients:                                               
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
 
Directions:
Mix all in a large bowl and serve.
 
Other favorite additions:
Shredded coconut
Chopped pecans
Fine grated orange peel