Baku Kitchen! An independent reference of traditional food

Fermented & Pickled

292 dishes.

IndiaAam ka AcharUnripe mango salted and matured in mustard oil with fenugreek and chilliSudanAbrehFermented sorghum batter dried into thin flakes and stored for drinksIndonesiaAcarCucumber, carrot and shallot pickled in vinegar with turmeric and chilliFijiAcharGreen mango or lime cured with mustard oil, chilli and fenugreek.ComorosAchardsShredded vegetables or green mango salted and steeped in spiced oilKenyaAchari ya embeGreen mango cured with salt, chilli and spices until soft and sourSri LankaAchcharuVegetables or fruit steeped in vinegar, mustard and chilli, sweet and sourCôte d'IvoireAdjuevanSalted fish fermented to a pungent paste, used a pinch at a time in saucesBeninAfitinFermented African locust bean seeds, dark and pungent, dropped whole into saucesGhanaAgbelimaSour fermented cassava dough, the tangy base worked into banku and akpleNigeriaAkpuCassava steeped under water until soft and sour, then cooked and pounded into swallowMaldivesAsaaraChopped mango, chilli and lime cured in oil and salt into a sharp pickleDenmarkAsierPeeled cucumber pickled sweet and sour, sliced onto pork and meatballsPhilippinesAtcharaShredded green papaya pickled with carrot, ginger and raisins in sweet vinegarIndiaAvakayaAndhra mango pickle heavy with mustard powder, chilli and sesame oilIndiaAxoneNaga fermented soybean cake, pungent and sticky, cooked with pork or chilliSouth KoreaBaek KimchiChili-free white kimchi in clear brine with pear, jujube and chestnutBarbadosBajan pickleCucumber, onion and hot pepper in lime and vinegar, fiercely hotPhilippinesBalaw-balawFermented rice and small shrimp turned pink and sour, sauteed before eatingBruneiBambanganWild mango pickled with salt and grated seed until sour and fibrousIndonesiaBekasamFreshwater fish fermented with rice and salt until sour, then friedArgentinaBerenjenas en escabecheAubergine strips preserved in vinegar, oil, garlic and oreganoBurkina FasoBikalgaFermented roselle seeds pressed into dark balls and crumbled into saucesAngolaBombóCassava root steeped in water until it ferments, then dried and milledSpainBoquerones en vinagreraw anchovies cured white in vinegar with garlic and parsleyRomaniaBorsSour liquid fermented from wheat bran, used to sharpen ciorbă soups.MoldovaBors acruSour bran ferment stirred into zeamă and other soups.MalaysiaBosouRaw fish or meat fermented with salt and rice in a sealed jarKyrgyzstanBozothick fermented millet or wheat drink, sour and mildly alcoholicUnited KingdomBranston PickleSweet chunky vegetable pickle in dark tangy sauce, eaten with cheddar.United StatesBread and butter picklesCucumber and onion slices in sweet-sour turmeric brine, eaten with sandwichesBruneiBudu KupangMussels fermented with salt into a pungent paste eaten with riceUkraineBuriakovyi kvasSour beet brine fermented in a jar, stirred into borscht for colour and acidity.PhilippinesBurong IsdaRice and fish fermented together until sour and pink, sautéed before eatingPhilippinesBurong MustasaMustard greens wilted and soured in brine, eaten as a sharp side dishUzbekistanBuzaCloudy 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. A fermented & pickled recipe from Bosnia and Herzegovina.

  • Tursu

    Vegetables brined with garlic and vinegar; the sour juice drunk from glasses. A fermented & pickled recipe from Turkey.

  • Takuan

    Whole daikon dried then cured in rice bran and salt; bright yellow. A fermented & pickled recipe from Japan.

  • 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. A fermented & pickled recipe from India.

  • Achari ya embe

    Green mango cured with salt, chilli and spices until soft and sour. A fermented & pickled recipe from Kenya.

  • Achcharu

    Vegetables or fruit steeped in vinegar, mustard and chilli, sweet and sour. A fermented & pickled recipe from Sri Lanka.

  • Achards

    Shredded vegetables or green mango salted and steeped in spiced oil. A fermented & pickled recipe from Comoros.