Baku Kitchen! An independent reference of traditional food

Fermented & Pickled

292 dishes.

CanadaMustard picklesCucumber, onion and cauliflower in turmeric-yellow mustard vinegar, served with cold meatNorth KoreaMyeongtae SikhaePollock fermented with millet, radish and chili until sour and tenderGeorgiaMzhaveuliBrined vegetables such as cabbage, green tomatoes and garlic, eaten with meat and wine.ThailandNaemRaw pork soured with rice and garlic in banana leaf, eaten within daysSlovakiaNakladané uhorkyGherkins pickled with dill and horseradish, opened with cold meatJapanNattoSticky fermented soybeans over rice with mustard and soy, polarizing breakfastVietnamNem ChuaRaw pork cured with garlic, chilli and rice, soured in banana leaf in daysMyanmarNgapiFermented fish or shrimp paste, salty and pungent, behind almost every Burmese dishIndiaNgariManipuri sun-dried fish fermented in sealed earthen pots for monthsMaliNonoFulani soured milk, sharp and thick, sold in calabashes and drunk with milletRepublic of the CongoNtoba mbodiCassava leaves fermented in leaf parcels then steamed, sharp and strong smellingJapanNukazukeVegetables buried in a live rice-bran bed; sour, salty, faintly effervescent.SingaporeNyonya AcharCucumber, carrot and cabbage in turmeric vinegar with ground peanuts and sesameOgiSoured fermented maize starch cooked to a smooth pap, eaten with akara or moin moinNigeriaOgiriAsh-grey paste of fermented melon or castor seeds, ferociously pungent in soupsPolandOgórki kiszoneSalt-brined dill cucumbers, sour and cloudy, eaten with vodka or bread.South KoreaOi SobagiCucumbers slit and stuffed with chive-chili filling, a fast summer kimchiIndonesiaOncomOrange fermented cake made from peanut press-cake or soy waste, unique to West JavaLaosPadaekChunky unfiltered fermented fish, the backbone of Lao seasoningChinaPao CaiVegetables brined in a salt-and-baijiu crock; crunchy, sour, served with rice.MalaysiaPekasamFreshwater fish fermented with toasted rice and tamarind, then friedUnited KingdomPiccalilliMustard-yellow relish of cauliflower and onion in turmeric and vinegar.United KingdomPickled eggsHard-boiled eggs kept in spiced vinegar in a jar on the barSouth AfricaPickled fishFried fish steeped in turmeric, vinegar and onion, eaten coldSwedenPickled herringHerring in sweet vinegar with onion; midsummer and Christmas tables.United KingdomPickled onionsSmall onions steeped in malt vinegar, eaten with cheese, pies or chipsSpainPiparrasSlim pale Basque chillies pickled in vinegar, mild and tangy with pintxos.ThailandPla RaFreshwater fish fermented in salt and rice bran for a year, intensely pungentThailandPla SomWhole freshwater fish fermented with rice and salt until sour, then friedMyanmarPon Ye GyiThick black paste of fermented horse gram beans, salty and deeply savouryCambodiaPrahokCrushed freshwater fish salted and fermented for months into grey pungent pastePreserved lemonslemons packed in salt until the rind turns silky and intensely perfumedRussiaProstokvashaMilk left to sour naturally into a thick clabber, eaten with sugar or bread.ThailandPu DongSmall paddy-field crabs cured raw in salty brine, pounded into papaya saladBrazilPubaCassava soaked for days until sour, then pressed into a doughQuiquangaFermented cassava paste pounded, wrapped in leaves and steamed to a firm loaf

  • 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.