Baku Kitchen! An independent reference of traditional food

Fermented & Pickled

292 dishes.

Aam ka AcharAam ka AcharUnripe mango salted and matured in mustard oil with fenugreek and chilliAbrehAbrehFermented sorghum batter dried into thin flakes and stored for drinksAcarAcarCucumber, carrot and shallot pickled in vinegar with turmeric and chilliAcharAcharGreen mango or lime cured with mustard oil, chilli and fenugreek.AchardsAchardsShredded vegetables or green mango salted and steeped in spiced oilAchari ya embeAchari ya embeGreen mango cured with salt, chilli and spices until soft and sourAchcharuAchcharuVegetables or fruit steeped in vinegar, mustard and chilli, sweet and sourAdjuevanAdjuevanSalted fish fermented to a pungent paste, used a pinch at a time in saucesAfitinAfitinFermented African locust bean seeds, dark and pungent, dropped whole into saucesAgbelimaAgbelimaSour fermented cassava dough, the tangy base worked into banku and akpleAkpuAkpuCassava steeped under water until soft and sour, then cooked and pounded into swallowAsaaraAsaaraChopped mango, chilli and lime cured in oil and salt into a sharp pickleAsierAsierPeeled cucumber pickled sweet and sour, sliced onto pork and meatballsAtcharaAtcharaShredded green papaya pickled with carrot, ginger and raisins in sweet vinegarAvakayaAvakayaAndhra mango pickle heavy with mustard powder, chilli and sesame oilAxoneAxoneNaga fermented soybean cake, pungent and sticky, cooked with pork or chilliBaek KimchiBaek KimchiChili-free white kimchi in clear brine with pear, jujube and chestnutBajan pickleBajan pickleCucumber, onion and hot pepper in lime and vinegar, fiercely hotBalaw-balawBalaw-balawFermented rice and small shrimp turned pink and sour, sauteed before eatingBambanganBambanganWild mango pickled with salt and grated seed until sour and fibrousBekasamBekasamFreshwater fish fermented with rice and salt until sour, then friedBerenjenas en escabecheBerenjenas en escabecheAubergine strips preserved in vinegar, oil, garlic and oreganoBikalgaBikalgaFermented roselle seeds pressed into dark balls and crumbled into saucesBombóBombóCassava root steeped in water until it ferments, then dried and milledBoquerones en vinagreBoquerones en vinagreraw anchovies cured white in vinegar with garlic and parsleyBorsBorsSour liquid fermented from wheat bran, used to sharpen ciorbă soups.Bors acruBors acruSour bran ferment stirred into zeamă and other soups.BosouBosouRaw fish or meat fermented with salt and rice in a sealed jarBozoBozothick fermented millet or wheat drink, sour and mildly alcoholicBranston PickleBranston PickleSweet chunky vegetable pickle in dark tangy sauce, eaten with cheddar.Bread and butter picklesBread and butter picklesCucumber and onion slices in sweet-sour turmeric brine, eaten with sandwichesBudu KupangBudu KupangMussels fermented with salt into a pungent paste eaten with riceBuriakovyi kvasBuriakovyi kvasSour beet brine fermented in a jar, stirred into borscht for colour and acidity.Burong IsdaBurong IsdaRice and fish fermented together until sour and pink, sautéed before eatingBurong MustasaBurong MustasaMustard greens wilted and soured in brine, eaten as a sharp side dishBuzaBuzaCloudy sour drink fermented from millet or barley, thick and lightly alcoholic.

  • Turshu

    Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…

  • Turšija

    Mixed winter vegetables soured in brine and packed into jars. 40 min to prepare. Fills a 3-litre jar. A fermented…

  • Tursu

    Vegetables brined with garlic and vinegar; the sour juice drunk from glasses. Ready in 40 min prep and 5 min…

  • Takuan

    Whole daikon dried then cured in rice bran and salt; bright yellow. 40 min to prepare. Makes 4 pickled daikon.…

  • Ogi

    Soured fermented maize starch cooked to a smooth pap, eaten with akara or moin moin. Ready in 20 min prep…

  • Abreh

    Fermented sorghum batter dried into thin flakes and stored for drinks. A fermented & pickled recipe from Sudan.

  • Aam ka Achar

    Unripe mango salted and matured in mustard oil with fenugreek and chilli. Ready in 45 min prep and 10 min…

  • Achari ya embe

    Green mango cured with salt, chilli and spices until soft and sour. Ready in 40 min prep and 10 min…

  • Achcharu

    Vegetables or fruit steeped in vinegar, mustard and chilli, sweet and sour. Ready in 40 min prep and 20 min…

  • Achards

    Shredded vegetables or green mango salted and steeped in spiced oil. Ready in 30 min prep and 10 min cooking.…