Baku Kitchen! An independent reference of traditional food

Fermented & Pickled

292 dishes.

Burkina FasoGappalPellets of millet dough stirred into fermented cow's milk and eaten with a spoonSudanGarissSharp fermented camel milk churned in a skin bag and drunk by nomadsGuyanaGarlic porkPortuguese-Guyanese pork cured in garlic vinegar, fried for ChristmasDjiboutiGaroorSoured camel milk left to ferment in a gourd, drunk tart and thinNigeriaGarriToasted fermented cassava grains, soaked cold with sugar or stirred hot into ebaItalyGiardinieravinegar-pickled vegetables served as antipasto or with boiled meatsNew ZealandGinger Beer PlantHome-fermented ginger and sugar brew kept alive as a bubbling starter.PolandGrzyby marynowaneBoletus and honey fungus jarred in spiced vinegar for the winter tableSenegalGuedjfermented dried fish torn into stews for salty depthNepalGundrukFermented dried leafy greens, served as tangy pickle or soupIcelandHákarlFermented Greenland shark cubes, ammonia-sharp; brennivín chaser.VietnamHanh MuoiWhole shallots pickled in brine until translucent, eaten with sticky rice cakeFinlandHapankaaliSalt-fermented cabbage stewed with pork through the winterEstoniaHapukapsasSalt-fermented cabbage stewed with pork for the Christmas tableEstoniaHapukurkSalt-brined cucumbers with dill and blackcurrant leaf, eaten with potatoes.IndiaHawaijarSticky, pungent fermented soybeans mashed into Manipuri chutneys and curriesTunisiaHroussalted onion and dried-chili paste fermented for weeks, used like a stockMyanmarHtamin JinShan sour rice kneaded with fish or potato and turmeric, pressed into ballsSwedenInlagd gurkaThin cucumber slices in sweet vinegar with parsley, beside meatballsNigeriaIruFermented locust beans, black and sticky, dropped into stews for deep savourSri LankaJaadiFish salted and packed in barrels for months until soft, sour and strong-smellingNorth KoreaJangajjiVegetables cured in soy sauce or soybean paste; salty long-keeping side dish.South KoreaJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchanChinaJiuniangSweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls.GeorgiaJonjolipickled bladdernut flower buds dressed with onion and sunflower oilLebanonKabeesbrined turnips dyed pink with beetroot, plus cucumbers and wild cucumberSyriaKabees el liftTurnips brined bright pink with beetroot, eaten with falafel and grills.North KoreaKaesong Bossam KimchiKimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nutsGreeceKalamata olivesAlmond-shaped purple olives cured in brine and vinegar, salty and fruity.New ZealandKānga PirauMaize steeped in running water for months, then boiled into sour porridge.IndiaKanjiBlack carrot and mustard seed lacto-fermented into a sour purple drinkCyprusKappariCaper shoots and buds pickled in brine and vinegar, eaten as meze.PolandKapusta kiszonaSalt-fermented cabbage eaten raw in salads or stewed with meatBangladeshKasundiSharp fermented mustard sauce, eaten with fried fish and raw green mangoBulgariaKatakSour fermented milk spread with garlic and savory, eaten on bread.ChadKawalWild senna leaves pounded and fermented into dark pungent balls for stews

  • 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.