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Need some ideas for some quick recipes with our ferments?

Red Pepper and Pigeon Pea Toasted Rice Shoyu Vinaigrette

Ingredients:

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  • 4 oz Red Pepper Vinegar

  • 3 oz Pigeon Pea Toasted Rice Shoyu

  • 2 oz Avocado oil

 

Mix well and pour over salad!

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Or

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Pair it with a steak/seafood as a dipping sauce!

Blueberry Prune Thyme Shrub

Ingredients:

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  • 4 oz Prune Juice

  • 1 oz Blueberry Vingegar

  • 2 sprigs of thyme

  • Sugar to taste

 

Mix well and let the thyme infuse for a few days in the fridge.

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Or

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Mix with Gin or sparkling water for a mocktail!

Chickpea Barley Miso Grilled Cheese

Ingredients:

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  • 2 tbsp butter

  • 2 tbsp Chickpea Barley Miso

  • 2 Slices Sourdough bread

  • Havarti and Gouda slices

 

Mix butter and miso and slather on bread. Toast well on a pan on med-low heat. Add the cheese when the toast is slightly browned​, put the slices together and toast the exterior.

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Enjoy!

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Red Lentil Mineral Salt Caramel

Ingredients:

  • 1/2 cup granulated sugar

  • Splash of water

  • 4 tablespoons unsalted butter , cut into pieces

  • 1/4 cup heavy cream

  • 1/2 cup of  Red Lentil Mineral Salt Miso

  • pinch of salt

 

Cook sugar with a splash of water until slightly brown in color, add heavy cream quickly mix in and finish off with butter. Add the miso at the very end.

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Use on ice cream, add into cookie recipes, or eat it just with a spoon :)

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Make it savory by adding 2-4 tbsp of soy sauce. Coat your fried chicken with it or your favorite stir fry.

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Enjoy!

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Adzuki Bean Miso Butter Spread

Ingredients:

  • 2 tbsp of Adzuki Bean Miso

  • 2 tbsp of Unsalted Butter

  • 1 tbsp of thinly chopped green onion

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Soften butter and mix well with miso and green onion. Spread it on bread, seafood, steaks. 

Carrot Vinegar Vinaigrette

Ingredients:

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  • 3 tablespoons Carrot Vinegar

  • 1 tablespoon avocado oil

  • 1 teaspoon chopped parsley  

  • 1 clove of garlic minced

 

Pair with diced heirloom tomatoes and romaine lettuce *Chefs kiss

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Or

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Pair it with a steak/seafood as a dipping sauce!

Red Pepper Vinegar chili oil cucumber salad

Ingredients:

 

  • 2-3 Persian cucumbers diced

  • 3 table spoons of red pepper vinegar

  • 1 tsp of chili oil

  • Chopped green onion

  • Salt to taste!

 

Mix all together and enjoy

Rhubarb Honey Vinegar scallop ceviche

Ingredients:

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  • 4 Scallops

  • 4 tablespoons of Honey Rhubarb Vinegar

  • 1 teaspoon jalapeno minced

  • 1 teaspoon shallots minced

  • ½ teaspoon of salt

  • 1 teaspoon lemon juice

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The sweetness of scallops complements the rhubarb honey vinegar perfectly.

Mignonette Madness Vinegars

Try these delicious creative mignonettes at your next cocktail party! 

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CARROT VINEGAR MIGNONETTE

  • 1 tbsp of Symbiotic Cultures Carrot Vinegar

  • 1 tsp of fresh squeezed lemon juice

  • 1/2 tsp of finely diced jalapeños

  • 1/2 tsp of finely diced shallots

RED PEPPER VINEGAR MIGNONETTE

  • 1 tbsp of Symbiotic Cultures Red Pepper Vinegar

  • 1 tsp of fresh squeezed lemon juice

  • 1 raspberry torn into small pieces

  • 1/2 tsp of finely diced red pepper

RHUBARB HONEY VINEGAR MIGNONETTE

  • 1 tbsp of Symbiotic Cultures Rhubarb Honey Vinegar

  • 1 tsp of fresh squeezed lemon juice

  • 1/2 tsp of finely diced strawberries

  • 1/2 tsp of finely diced rhubarb

  • 1/2 tsp of finely diced shallots

Each recipe makes a serving for about 6-8 oysters

Red Lentil Miso Eggplant

INGREDIENTS:

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  • Red Lentil Aged 5 Months Miso

  • Eggplant

  • Green onion

  • Shiso

  • Sesame seeds 

  • Cilantro

  • Sesame Oil

  • Chili oil

1) Pre-heat oven to 400 F

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2) Slice eggplants in half and give them criss- cross scores

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3) Lightly salt the eggplants and bake them in the oven until they are tender.  (20-25 min)

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4) Spread a layer of Red Lentil Aged 5 Months Miso on the top

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5) Broil on high in the oven until the miso is lightly caramelized.

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6) Chop the herbs and sprinkle for garnish with toasted sesame seeds. 

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7) Drizzle sesame oil and chili oil and Enjoy!

 

 

White Soybean Mineral Salt Omelette

INGREDIENTS:

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  • White Soybean Mineral Salt Miso

  • 3 Eggs

  • Mirin

  • Green onion

  • Cilantro

  • Butter

  • Vegetable oil 

  • Togarashi

1) Melt butter in a nonstick pan with a bit of oil on med-low.

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2) Crack and mix 3 eggs in a separate bowl with 1 tbsp of White Soybean Mineral Miso, 2 tsp of Mirin and a pinch of salt. (to taste)

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3) Pour the mixture on the pan on med low, cook for a few minutes until the egg is done to your liking

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4) Gently fold the omelette in the pan and slide it onto your serving dish.

 

5) Serve with chopped green onion, cilantro and sprinkle togarashi on top. Enjoy! 

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