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.

Every so often we do a simple Hainanese chicken rice dish. Hainan is an island province in China. You’ll find this very popular dish in southern China and all over in SE Asia.

Here’s a bit on how we do this dish in ours:
We load up the rice cooker or instapot with rice (usually short grain white) chicken marinated overnight in koya light soy sauce with loads of ginger and garlic. We’ll slice some tomato and cucumber, grab a handful of mixed greens and always find a solid helping of kimchi to be a perfect addition to this dish. A little spicy tang is great with this flavorful rice dish. A little garlic chili oil is another tasty option.

Another busy week in the kitchen. Just wanted to say hello and thank you for supporting our lil’ biz’.

-Team Pangea

Leek & Sunchoke Kimchi is a great way to spice it up. Savoy cabbage and leeks from local farms, sunchokes, apples, chili flakes and cayenne fermented in a sea salt water brine.
Crunchy, tangy and spicy.

Available at the Bellingham Farmers Market Saturday’s from 10-2.

Curtido sauerkraut is always a good choice on taco salad night.

What’s in ours?
Fine shredded green cabbage, shredded carrot, onion, sea salt, chili flakes, jalapeños, lime juice, turmeric and oregano. Like all of our products made with 100% certified organic ingredients.

What’s the flavor/texture like?
Zesty, mildly spicy, crunchy and yes, often a bit bubbly.

Where can you find it?




to name a few.

Sour soup meets sauerkraut. Borscht has become one of our weekly favorite meals - cooked beets, cabbage, potatoes, tomato paste, garlic, vinegar, sometimes we add a bit of carrot and some ground beef if you prefer. Simmer with some aromatics until the beets are done and add a serving of Three Seed Kraut with a dollop of Greek yogurt and you’ve got yourself a tasty meal. Borscht may not traditionally be served with kraut, but I’m we dig the varied textures and this flavor combo.

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.

One of our most unique and nutritious fermented foods has got to be our diced beets.

Peeled and diced beets, apple, orange, ginger and a salt water brine are fermented to make these nutrient dense roots vitamins, minerals and antioxidants more bioavailable.

Beets are a great source of dietary fiber, can aid in lowering blood pressure, reduce inflammation, as well as help prevent fat accumulation in the liver.

We dice the beets small so they are easy to toss into and onto everything from wraps to your morning granola. Crunchy, a bit tangy and only as sweet as the beets themselves - a far cry from their canned & pickled cousins.

Snag a jar at the Bellingham Food Coops, select grocers and farm stands and any Saturday at our booth at the Bellingham Farmers Market.