Need some ideas for some quick recipes with our ferments?
Red Pepper and Pigeon Pea Toasted Rice Shoyu Vinaigrette
Ingredients:
-
4 oz Red Pepper Vinegar
-
3 oz Pigeon Pea Toasted Rice Shoyu
-
2 oz Avocado oil
Mix well and pour over salad!
Or
Pair it with a steak/seafood as a dipping sauce!
Blueberry Prune Thyme Shrub
Ingredients:
-
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.
Or
Mix with Gin or sparkling water for a mocktail!
Chickpea Barley Miso Grilled Cheese
Ingredients:
-
2 tbsp butter
-
2 tbsp Chickpea Barley Miso
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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.
Enjoy!
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.
Use on ice cream, add into cookie recipes, or eat it just with a spoon :)
Make it savory by adding 2-4 tbsp of soy sauce. Coat your fried chicken with it or your favorite stir fry.
Enjoy!
Adzuki Bean Miso Butter Spread
Ingredients:
-
2 tbsp of Adzuki Bean Miso
-
2 tbsp of Unsalted Butter
-
1 tbsp of thinly chopped green onion
Soften butter and mix well with miso and green onion. Spread it on bread, seafood, steaks.
Carrot Vinegar Vinaigrette
Ingredients:
-
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
Or
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:
-
4 Scallops
-
4 tablespoons of Honey Rhubarb Vinegar
-
1 teaspoon jalapeno minced
-
1 teaspoon shallots minced
-
½ teaspoon of salt
-
1 teaspoon lemon juice
The sweetness of scallops complements the rhubarb honey vinegar perfectly.
Mignonette Madness Vinegars
Try these delicious creative mignonettes at your next cocktail party!
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:
-
Red Lentil Aged 5 Months Miso
-
Eggplant
-
Green onion
-
Shiso
-
Sesame seeds
-
Cilantro
-
Sesame Oil
-
Chili oil
1) Pre-heat oven to 400 F
2) Slice eggplants in half and give them criss- cross scores
3) Lightly salt the eggplants and bake them in the oven until they are tender. (20-25 min)
4) Spread a layer of Red Lentil Aged 5 Months Miso on the top
5) Broil on high in the oven until the miso is lightly caramelized.
6) Chop the herbs and sprinkle for garnish with toasted sesame seeds.
7) Drizzle sesame oil and chili oil and Enjoy!
White Soybean Mineral Salt Omelette
INGREDIENTS:
-
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.
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)
3) Pour the mixture on the pan on med low, cook for a few minutes until the egg is done to your liking
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!
