Pangea Ferments

Finished market today to be graced with these big beautiful Napa cabbages from Broomstick Farm in Bow, WA. Big thanks to Maia, John and Sami for their hard work and always supplying such stellar produce! More kimchi underway this week.

Our Beet Kvass is not widely available, but is by far one of the most asked after products we have. Those that grab it at market know that an afternoon in the summer heat will get these things bubbling. We don’t force carbonate any products, but the residual sugar and raw nature of fermentation leaves lots of room for activity;). The Beet Kvass is great all by itself, with a little sparkling water or some fresh fruit/veg juice. Did a little juicing recently and dug the beet, carrot and apple combo. Grab a bottle any Saturday in Bellingham and come early because we sell out every week.

The end of the school year approaches and we’ve always camping on our minds. The measure of success for most summers tends to circle around how much outdoor time we got in - how much paddle boarding, biking, hiking and meals did we share in outside. We absolutely love tent camping, exploring, card games and just being present in it all with one another. Cooking together over an open fire or camp stove is definitely one of those things and most certainly we pack up a bunch of krauts. Perhaps today we played with combos for all the weekend outings ahead. We were feeling zesty so went with Curtido kraut, minced onion and mustard.

For long weekends and lots of outdoor grilling make sure you’ve plenty of kraut options.

One of our favorite ways to enjoy kimchi continues to be bibimbap. This Korean mixed rice dish checks all the boxes.
Our bowls always includes a mix of fresh, quick pickled, sautéed and fermented vegetables.
With countless toppings, sometimes we’ll go for a hot pot style in a small cast iron, but generally it looks like this. Sautéed spinach and bean sprouts with a touch of sesame oil, shredded daikon and carrot (quick pickled), some steamed mushrooms, soft boiled egg, seasoned beef or sometimes baked tofu, a dab of gochujang and a solid helping of kimchi. If you’ve not tried our kimchi yet, this is a great way to enjoy it for your first helping.