Think Kraut of the Box – Firefly’s Blog
Broccoli-Tahini-Kimchi Pate
A few weeks ago we had the amazing opportunity to host Cherie Soria for a talk and book signing at Firefly Kitchens. Cherie is a raw foods chef, teacher, cookbook author and founder of Living Light Culinary Institute in California. People come from across the globe to study under Cherie, and having her in out ...
Cinco de Mayo Celebrations: Leafy Greens and Cortido Enchiladas
These vegetarian enchiladas make great use of seasonal chard or kale. They’re light on the stomach and are topped off with a great zesty sauce made with Cortido Kraut and fresh cilantro! They are a perfect foundation for your Cinco de Mayo party or any casual dinner this season. Leafy Greens and Cortido Enchiladas ...
Cabbage and Women’s Health
Did you know? In addition to the low-calorie and high-fiber qualities that cabbage is most often recognized for, and aside from the its benefits as a fermented food that we have covered in great deal as you might imagine, there are some interesting new studies that show cabbage lends some surprising health benefits to the ...
Egg & Kraut Recipe Contest Winner!
Linda Zurich, who sent us this beautiful recipe for Eggs With Wilted Baby Greens and Kimchi Salad Stuffed Radicchio, is the official winner of our first Firefly recipe contest. She won 2 free jars of Firefly product for submitting the best recipe that combines eggs and 1 or more of Firefly’s fermented foods. Linda is ...
Kraut and Eggs Contest!
Win 2 free jars of Firefly fermented foods for your best egg and kraut recipe! We’re hosting our first Firefly Recipe Contest this week in honor of springtime and all things egg! We love eggs because they make an easy, affordable and healthy accompaniment to all of our fermented foods. Plus they’re a versatile ingredient ...
Consider it the “Little Black Dress” of condiments…
“At the very core, Firefly Kitchens was started with the best of health intentions in mind–to make tummies happy,” writes Cheryn Pfeuffer in her article on Firefly Kitchens published on PulpLab.com yesterday. Cheryn joined us in the kitchen last Saturday for our All About Kimchi fermentation class and walked away with not only a jar ...
Kimchi Miso Pancakes
This is a fabulous recipe submitted to us by Hugo Kugiya, a Crosscut writer who wrote about Firefly Kitchens in this article last week. We love the idea and can’t wait to give it a try! Kimchi Miso Pancakes 1 bottle of Firefly Kimchi brine (available at Seattle farmers markets) 3 tbsp Korean Miso paste ...
A Cleansing Meal to Celebrate Spring
As we pass through the vernal equinox and the official first of spring arrives, it is time to think about spring-cleaning; not just in the garden or around the house, but inside your body as well. After months of heavier winter foods and more time spent huddled up inside as the sun hid behind gray ...
“Ballard kimchee factory foments a return to fermentation” – Crosscut.com Feature on Firefly Kitchens
Eating on the Edge: Inside Ballard’s Firefly Kitchens, Julie O’Brien and Richard Climenhage are making fermented food mainstream. Originally published in Crosscut.com on 3/20/12 The first and only kimchee factory in Ballard, to my knowledge, is located in the relatively desolate, semi-industrial gulch north of Leary Way and east of the Ballard Bridge. The owner-operated ...