Pangea Ferments set out in October of 2015 to bring raw, naturally fermented foods to our community. With a love of the process, that umami flavor that so many have come to enjoy and the ongoing desire to maintain a healthy gut flora, Braden has been proudly fermenting in Bellingham WA for years! He hopes to stir up enthusiasm for the his ferments here in the Pacific Northwest using local ingredients.
Sauerkraut or ‘sour cabbage’ is a staple in many Eastern European countries, as it is in our homes. Made with organic green cabbage and high quality sea salt it is high in vitamin C and trace minerals. The sauerkraut is great alongside sausage or steamed potatoes, as a filling for pierogi, on sandwiches and salads or straight out of the jar.
Three Seed Sauerkraut is a basic kraut with three savory exceptions, dill, caraway, and celery seed. We love this one in the classic reuben sandwich, on a grass fed beef brat, on a salad, or you guessed it, straight out of the jar.
Garlic Dill Sauerkraut is made with a healthy amount of garlic and fresh dill and is by far our zestiest kraut. Great on salads or anywhere you might enjoy a dill pickle!
Curtido Sauerkraut is the most recent addition to the line-up. It’s a central-american inspired kraut traditionally served on pupusas or other fried breads.
Kimchi is a traditionally fermented food of Korea. The flavor of kimchi is complex; tangy and mildly spicy, it is great on cold rice noodles, in stir fry, on salads or straight out of the jar. Made with napa cabbage, daikon radish, carrot, fuji apple, garlic, ginger, green onion, celtic sea salt and Korean chili flakes.