2/15/2018 1 Comment 'The Reub'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
Hand cut fries sometimes call for Kim-cheese Dipping Sauce Blend 4oz cream cheese, 1/4 cup milk and 1 cup Pangea Ferments Kimchi
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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
10/9/2017 1 Comment CranApple KrautTis' the season after all, spiced cran-apple kraut for fall! 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 |
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