Leftover rice (I prefer sushi rice) Farm fresh egg House of Ferments Kimchi Fresh spinach or other greens (mustard, arugula, spicy salad mix) Pea shoots Heat skillet over medium-high heat. Add butter to coat the pan. Place rice in skillet and smash down with a spatula so that...
Butter for pan Sliced bread (preferably sourdough) Melting cheese sliced (Lifeline Creamery cheddar, pepperjack, Montzarella, or your cheese of choice) Any variety of House of Ferments Kraut or Kimchi Heat skillet over medium low heat. Add butter to coat the pan, place bread in pan, add a layer...
4oz soft cheese (Auroa from Tucker Family Farm, cream cheese, or goat cheese) at room temp 1 cucumber sliced into rounds 1/2 cup House of Ferments Little Polish Girl Kraut or Beet Kraut Spread cheese on cucumber round and top with a...
1 cup peanut butter
1/2 teaspoon honey
1/2 teaspoon tamari or soy sauce
1/2 cup House of Ferments Kimchi
Combine the peanut butter, honey, and tamari in a bowl. Lightly squeeze the kimchi to drain, saving the brine; chop finely. Add the kimchi to the peanut butter mixture. Stir...
8 oz cream cheese (room temp)
4 tablespoons House of Ferments Kimchi
A few teaspoons of kimchi brine
Combine the cream cheese and kimchi in a food processor and blend until combined. Add brine as needed to achieve a creamy texture....
8 oz cream cheese (room temp)
3 oz feta cheese or other soft cheese
3/4 cup kraut - any variety of House of Ferments kraut
A few teaspoons of brine
Combine the cream cheese, feta, and kraut in a food processor and blend until combined. Add brine as needed...