Baku Kitchen! An independent reference of traditional food

Fermented & Pickled

292 dishes.

KosovoLaker turshiWhole cabbage heads soured in brine, the leaves rolled for sarma.GreeceLakerdasalt-cured bonito slices served in olive oil with onionBeninLanhouinSea fish salted and fermented until strongly aromatic, used in small seasoning piecesMyanmarLaphetTea leaves steamed and fermented in pits until sour, eaten rather than brewedMoldovaLapte batutTangy cultured buttermilk drunk cold with mămăligă.NicaraguaLeche agriaNaturally soured milk, thick and sharp, eaten with tortilla and gallo pintoMauritiusLimon confiSmall limes salted and sun-cured until dark, sharp and softly bitterSri LankaLunu DehiLimes salted whole and matured in jars until soft, dark and intensely sourTongaMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.Burkina FasoMaariFermented baobab seeds, sharp and salty, used like a stock cube in stewsFijiMadraiBreadfruit or cassava buried in leaf-lined pits for months until sour.LebanonMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oilRussiaMalosolnye ogurtsylightly salted cucumbers, crisp and green after days in brineCambodiaMamFish or beef fermented with rice and salt until sour, then fried with porkSouth AfricaMango atcharShredded green mango cured in oil, chili and fenugreek, sour and hotEstoniaMarineeritud kõrvitsSweet-sour pickled pumpkin cubes served cold beside roast meat.EstoniaMarineeritud seenedForest mushrooms preserved in spiced vinegar, served with onion and creamDenmarkMarinerede sildHerring cured in vinegar and spices, eaten on rye with snaps.LatviaMarinētas sēnesBoletus and chanterelles preserved in vinegar with onion and pepperLithuaniaMarinuoti grybaiForest mushrooms jarred in vinegar with onion, opened for guestsBelarusMarynavanyya hrybyForest mushrooms preserved in vinegar brine with peppercorns and bay.NepalMasauraBlack gram paste mixed with taro, hand-rolled into nuggets and sun-driedSamoaMasiBreadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.BeninMawèSour fermented maize dough, the mother base for akassa and drinksUnited Arab EmiratesMehyawaThin brown fermented fish sauce spiced with cumin, smeared inside thin regag bread.ChinaMeigan CaiMustard greens salted, fermented and sun-dried; steamed with pork belly.South KoreaMejuBlocks of boiled crushed soybeans, mould-ripened; the starter for all Korean jang.ThailandMiangTea leaves fermented in bamboo tubes and chewed with salt in the northern hillsCameroonMiondoSlim sticks of fermented cassava paste steamed in leaves, eaten with grilled fishSouth SudanMirisSheep fat fermented with onion into a rich paste stirred into stewsJapanMisoSalted soybean paste fermented with koji, from sweet white to dark redJordanMkhallalBrined cucumbers, turnips, olives and chillies set on the table with every meal.RussiaMochonye yablokiWhole apples fermented in brine with rye straw and blackcurrant leaves.GhanaMomoneSalted fish fermented until intensely pungent, used to season stewsBahrainMukhallalturmeric-yellow pickled vegetables served beside rice dishesMoldovaMurăturiwatermelon, cabbage, tomatoes and cucumbers soured in barrels

  • 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.