Baku Kitchen! An independent reference of traditional food

Fermented & Pickled

292 dishes.

VietnamCa Phao MuoiSmall white eggplants brined until crunchy and sour, eaten with rice and fish sauceTaiwanCai PuSalted, sun-dried daikon aged until dark; fried into omelettes and soups.MalaysiaCencalukTiny shrimp fermented whole in salt and rice, served with lime, chilli and shallotChinaCentury EggDuck egg cured in alkaline clay until the yolk turns dark green and creamyTurkmenistanChalsparkling sour fermented camel's milk, desert thirst-quencherIsraelChamutzimBarrel-brined cucumbers and vegetables, sold by weight and eaten with everything.South KoreaCheonggukjangFast-fermented whole soybean paste, sticky and pungent; simmered into a thick stew.Costa RicaChileraJar of carrot, onion, cauliflower and chile in vinegar, on every tableMexicoChiles en escabecheJalapeños with carrot and onion in herbed vinegar, eaten with everythingMyanmarChinbatVegetables soured in brine and rice wash, eaten as a sharp side dishSouth KoreaChonggak KimchiWhole ponytail radishes kimchi-fermented with their greens; crunchy and sharp.United StatesChow-chowChopped green tomato, cabbage and pepper relish spooned over beans and greensCambodiaChrouk SpeyMustard greens and cabbage soured in brine, served alongside grilled meat and riceItalyColatura di aliciAmber fermented anchovy liquid dripped over spaghetti with garlic and oil.FranceCornichonsTiny gherkins in vinegar with tarragon, served with pâté and racletteHungaryCsalamadeShredded cabbage, pepper and cucumber pickled together, eaten with roast meat.El SalvadorCurtidoLightly fermented cabbage slaw served with pupusasGhanaDawadawaFermented locust-bean cakes that give northern soups their deep savoury baseNorth KoreaDoenjangSalty soybean paste aged in earthenware; base of stews and dipping sauces.South KoreaDongchimiWhole radishes fermented in cold salty water, the tangy brine drunk as wellChinaDouchiBlack soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes.VietnamDua ChuaMustard greens or bean sprouts brined until sour, served with rich braisesCyprusElies tsakistescracked green olives cured in brine with coriander, lemon and garlicHondurasEncurtidoCarrot, onion, cabbage and chile soured in vinegar, spooned onto everythingEritreaErshoSour starter liquid saved from one injera batter to leaven the nextPortugalEscabecheFried fish or rabbit steeped in vinegar, onion and bay, eaten cold.CubaEscabeche de pescadoFried fish preserved in vinegar with onions and peppercorns, eaten coldPeruEscabeche de polloChicken and onions cooked in vinegar with ají panca, eaten coldSouth SudanFasikhNile fish salted and fermented in jars until soft and strongly aromaticSolomon IslandsFermented BreadfruitBreadfruit sealed in leaf-lined pits for months; sour paste baked into cakes.EgyptFeseekhfermented salted grey mullet eaten with onions at the Sham el-Nessim festivalJapanFunazushiLake Biwa crucian carp packed in rice and fermented for years, cheese-sharpChinaFuruCubes of tofu fermented in brine and rice wine, pungent and cheese-like on congeeSouth SudanFurunduFermented roselle seeds dried and ground into a dark, sharp savoury condimentNorth KoreaGajami SikhaeFlounder fermented with millet, chilli and radish; sour, spicy fish relish.South KoreaGanjangKorean soy sauce drawn off fermenting meju brine; darker and saltier than Japanese.

  • 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.