Pangea Ferments

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.

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.