Pangea Ferments

Some of the good stuff to be found Falling River Meats!

New products 🚨 hummus and jars of the kimchi!! Ready for your sunny weekend 😎

Japanese curry” (カレー, karē) is most excellent with a big helping of kimchi. In Japan you might eat out and find a curry rice set with Kimchi, natto, an onsen tamago (温泉卵, “hot spring egg” or katsu curry (fried pork/chicken cutlet). We always go for the kimchi and when we’ve got some on hand, some house made fukujinzuke (a Japanese pickled relish).

If you’re looking for some new ways to enjoy our kimchi this is one delicious option.

With celeriac season winding down, we suggest running to Evolve Chocolate + Cafe in downtown to give the twice Evolve(d) Reuben a try!

Our current Evolve(d) Rueben features celeriac! With sauerkraut, rye, and Chef's "Saucy Sauce," it captures all of the flavors we all love of a classic reuben, but with extra veg goodness. Never had celeriac? It's the root of the celery stalk, but has a more earthy flavor, which works perfectly here. But run, don't walk, for this one, as celeriac season is almost over, and we'll be switching this one up! Come on in and try this version ASAP!

To top it all off, fermented jalapeños!

The peps are locally grown by farmers in the Skagit Valley. Last seasons crop all came to us from Boldly Grown Farm - one of our longest running partnerships.

Different from a pickled version and like all of our products, aren’t canned or preserved with vinegar. They are fermented for some weeks using only a salt water brine. They retain plenty of heat, are crisp and have a light effervescent tang. So good in all the sandwiches, salsas and dips that need a bit of heat and a probiotic boost.

The seared tuna rice paddies we did up with julienned zucchini and red pepper, roasted corn and toasted pumpkin seeds were so good, especially with a layer of jalapeño rings! A second shot would have captured them all piled on, but now you know what to do.

Spring roll salad may just be our new favorite family meal.
This Vietnamese inspired salad is both beautiful and delicious. It’s loaded with fresh veggies, edamame, seasoned baked tofu, our red sauerkraut, fermented jalapeños, all on a bed of vermicelli rice noodles then with a heavy drizzle of peanut sauce made with equal parts of our kimchi brine and peanut butter puréed together. So if you are looking to add some probiotic rich foods to your diet, this is a mighty tasty way to do it!

With five varieties of sauerkraut you’ve some decisions to make going into this long weekend.

Garlic dill sauerkraut for something a little more sour.
Red or traditional sauerkraut for a simple, crisp - go with anything type of kraut.
Our Three seed sauerkraut is a good one to add a bit more savory - with dill, caraway and celery seed.
Or perhaps the Curtido sauerkraut for something zesty and with a bit of spice.

Whether you are out camping, grilling in the backyard or spending the weekend in - it may be just the time to throw some sauerkraut into the basket. Excited for you to try them all.

Have a great weekend!

We pour heavy and often with the Jalapeño Sauce. It’s a great balance of flavor and heat and went well over a chickpea ‘chili’ filled bread bowl.

Last winter we fermented 600 pounds of organic locally grown jalapeño peppers, with sweet onion, garlic, carrot and cumin for what we think is a hotsauce to appease the masses. We’ve found ourselves reaching for it as often as kimchi and in our house that’s saying something. Excited for you to try it too.

You can find this one in the refrigerated section in Bellingham, and every Saturday plus select Saturdays (beginning May 18th).

Sometimes meals are just veggies - some cooked into a creamy cauliflower soup, some broiled with a savory/sweet glaze, and some raw & fermented (garlic dill kraut in this case) with a few slices of homemade jalapeño sourdough.

Taqueria Medley is one of a handful of our small batch ferments we do every season when cauliflower is available. It’s definitely a process between the washing, trimming, peeling, shredding, dicing and mixing, but one of our market favorites!

Made with locally grown cauliflower tossed with sliced carrot, sweet onion, jalapeño, chopped garlic, oregano, cumin seed, bay leaf and peppercorn in a salt water brine and left to ferment for some weeks. This mix is savory, mildly spicy and great in salads, chopped and added to sandwiches/wraps, alongside tacos or burritos or most definitely straight out of the jar.

Look forward to sharing this one with you and coming soon to (May 18th)!

Thanks to for the beautiful cauliflower!

Be sure to follow Up Up Up Inc.to catch one of their traveling shows!

A grand thank you to our donors for their support on our last few tours! Their generosity fuels us with deliciously nutritious produce, beverages, fermented and baked goods galore! Thanks for helping us get on down the road!

Tony's Coffee
Dandelion Organic Delivery
Kombucha Town
Pangea Ferments

Osprey Hill Farm
Great Harvest Bread Co. Bellingham

We were honored to have received three Good Food Awards for our kimchi, garlic dill sauerkraut and curtido sauerkraut!

This was especially meaningful to us as the recognizes food products that are not only some of the tastiest, but produced by businesses that uphold high ethical and environmental standards.

This year we shared the stage with so many food purveyors from our little corner of Washington. Congratulations to our friends

We celebrate these awards with all of you, as friends, family and our community!

Stepping out of the kitchen for a minute to head to Portland for the event. Catch a few of you there.

Check out the menu offering this week from our friends

FISH TACO BOWLS WITH CURTIDO + ROASTED CAULIFLOWER

In the box: Pacific Cod, Cauliflower, Cabbage, Carrots, Brown Lentils, Avocado, Spices, Cilantro-Lime Dressing and our Curtido sauerkraut.

Prepped and delivered for a quick and nutritious meal.

Get your order in by May 1st to see this one reach you next week.

Get started .com

• Click on See All Menu Options under ‘Build your own box’

Gonna miss this one? Snag our Kimchi, Three Seed Kraut or Curtido in the Marketplace to add this staple to your weekly menu.

Kimchi is always on the table.

There is no end to the delicious combinations of dishes where we’ve kimchi in the mix.

Simple, clean ingredients (no added preservatives) are mixed and fermented for three weeks for a spicy & tangy finish. Great over rice (bibimbap is a favorite in our house), in soup, in sandwiches, in a fritter, with eggs, in udon or straight out of the jar.

Every jar of kimchi was made with locally grown (Skagit Valley) napa cabbage, daikon, Fuji apple, carrot, Korean chili flakes, Celtic sea salt, garlic, ginger root and green onion.

If you’ve not tried it we’d love to see you give it a go and let us know how you enjoyed it.

Available in select stores in Western Washington.

Moroccan preserved lemons add so much flavor and flare. Head to the Bellingham Farmers Market any Saturday to hear about some ways to enjoy them and grab a jar for yourself.

Phad Thai with kimchi may not be a traditional mix, but adds a great complimentary heat. We are always incorporating fermented food into meals, first for flavor and then for all the nutritional benefits.

The sauce came together with two ingredients, peanut butter and kimchi brine - just purée and pour in.

Find our kimchi and kimchi brine at a wide number of grocers, farm stands, at the Bellingham Farmers Market and shipped to your door via our website.

Made a trip down to Mt Vernon to wander among a sea of flowers and set up for the PNW Artisan market. So many cool finds, tasty treats and loads of fermented goods - for which the vegetables were grown within miles of the historic Vinery building. Open now through the whole month of April.

What school lunch salad bar can/should look like.

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Kimchi + avocado + natto + rice + furikake = breakfast

Days that begin this way are so hearty and nourishing. Kimchi for a tangy, spicy bite (that is also good for digestion, among other things), avocado for some omega-3’s, natto for fiber and vitamin K2 and nori flakes for iodine. Namely we eat this combination because we love the combination of flavors.

We’ve also taken to mixing in rolled oats when cooking rice, which are way more nutritious than white rice - more protein, dietary fiber, antioxidants and minerals.

Find our kimchi at participating grocers in Washington, at the Bellingham Farmers Market and online via our website (link in bio).

Interested in carrying our products in your store or farmstand ? Contact

Looking to stock your fridge with something uniquely delectable this weekend? Our Spicy Brussel Sprouts are great with charcuterie, in salads, pasta dishes, as a cocktail garnish or straight out of the jar.

Made with organic brussel sprouts grown in the Skagit Valley, Fuji Apple, garlic, chili flakes, ginger, smoked paprika, cayenne, and toasted sesame seeds in a salt water brine these little morsels check a lot of tasty boxes for flavor and texture.

We’ve a limited stock of these this year and sadly not enough to bring to your neighborhood grocer, but you can find them Saturdays from 10-2. Know you won’t make it until the afternoon - preorder yours at our website pangeaferments.square.site for pickup.

Fermented beets made for an exceptionally hearty and delicious gyro wrap.

We just toasted some naan bread over the stove and added thin sliced onion, mustard greens, thin sliced cuke, some of our preserved lemon, a couple tablespoons of drained beets and a tzatziki style sauce.

Definitely made for a tasty veg based meal. Find these in a number of participating grocers or request them wherever you find Pangea Ferments products.

Rice porridge with kimchi is so delicious and filling.

A solid helping of kimchi for some tangy, gut-healthy heat, avocado, a dash of liquid aminos or soy sauce, hijiki and toasted sesame seeds made for a quick meal.

There are so many ways to dish out kimchi. Love to hear how you enjoy it.

When you walk into the kitchen on Curtido packing day it smells very much of pizza. It’s not really any wonder it smells this good with an ingredient list like this: green cabbage, carrot, onion, sea salt, chili flakes, jalapeño, lime juice, turmeric and oregano.

A pinch sweeter, more savory and with a little bit of heat, this fermented kraut is primed for tacos, papusas or in place of a side of slaw.

Each jar is packed well and brimming with gut healthy raw goodness. If you’ve not tried this one yet, look for it anywhere our products are sold.

Fermented beets are crisp, so nutritious and make a great addition to breakfast or for a light meal.

One of our favorite ways to enjoy them is to throw them in with yogurt and granola. Sometimes we’ll add toasted shredded coconut, pumpkin seeds, flax, chia seeds, a bit of maple syrup, cinnamon, raisins or some fruit.

This bowl actually has some crumbled granola bars we made. We aren’t big cereal people, which is why occasionally some kashi, granola, or unsweetened cereal begins to go stale. So we repurpose them by tossing it all in a bowl with a handful of sprouted oats and a smooth peanut butter/coconut oil mix. Press this all out in a lined baking tray and toss into the freezer for an hour.

Sadly that’s not much of a recipe. This post is about the beets; they are delicious and we think you’ll like them.😉