Baku Kitchen! An independent reference of traditional food

Fermented & Pickled

292 dishes.

MoroccoRaibMilk soured and set into a soft curd, eaten chilled and sweetenedNorwayRakfiskMonths-fermented trout on flatbread with sour cream, onion.LithuaniaRauginti agurkaiCucumbers soured in brine with dill and horseradish, eaten with potatoesLithuaniaRauginti kopūstaiBarrel sauerkraut eaten cold with oil or stewed with pork ribs.Saudi ArabiaRayebNaturally soured raw milk, thick and tangy, drunk plain or with dates.GermanyRollmopsPickled herring fillet rolled around gherkin and onion, pinned with a stickGermanySauerkrautFermented white cabbage, sour partner to sausages and pork.HungarySavanyu kaposztaSauerkraut fermented in barrels, stewed with pork or rolled for töltött káposzta.GermanySenfgurkenPeeled cucumber chunks pickled with mustard seed, dill and onionEthiopiaShametaThick fermented porridge of barley or maize enriched with butter and milkPalestineShattaFiery red or green chilli paste fermented with salt, dill and garlic.BangladeshShidolDried punti fish pounded with taro and fermented in sealed earthen potsJapanShio KojiSalted rice-koji paste used to marinate fish, meat and vegetables.JapanShiokaraSquid fermented in its own salted viscera, intense brine chaser for sakeKazakhstanShubattangy fermented camel's milkSudanSigdaPressed sesame cake fermented into savoury balls, dried and added to saucesNepalSinkiRadish taproots fermented in a pit for weeks, dried, then cooked into sour soupLatviaSkābēti gurķiCucumbers soured in brine with dill, blackcurrant and oak leavesLatviaSkābēti kāpostiBarrel-fermented sauerkraut eaten cold or stewed with pork.IndiaSoibumBamboo shoots fermented for months in sealed pots until sour and softUkraineSoleni hrybyForest mushrooms salted in layers with dill and garlic, eaten with oil.CanadaSolomon GundyNova Scotian pickled herring with onion, eaten on crackers with cheeseRussiaSolyonye gruzdisalted milk-cap mushrooms, slippery and pungent, served with sour creamLaosSom MooRaw pork cured with garlic and rice until sour, wrapped in banana leafLaosSom PaRiver fish cured with salt, rice and garlic until sour, then grilled or friedLaosSom PhakMustard greens and cabbage soured in brine, eaten with sticky rice and larbBeninSonruFermented seed condiment shaped into balls and crumbled into stews for depthSoumbalaPungent black balls of fermented locust bean, crumbled into every sauceCôte d'IvoireSoumbaraBlack fermented locust-bean balls that give northern sauces their deep savoury funkGermanySpreewald gherkinsCrisp brined cucumbers with dill and horseradish, eaten straight from the jar.ChinaSuan CaiSour brined Chinese cabbage from the northeast, stewed with pork belly and glass noodlesFinlandSuolakurkkuCucumbers salted in brine with dill and blackcurrant leaf, sour not sweetNorwaySurkålShredded cabbage soured with vinegar and caraway, beside pork ribsIcelandSúrsaðir hrútspungarPressed ram testicles cured in sour whey and sliced from a blockNorwaySursildSalt-cured herring steeped in sweet vinegar with onion and spicesSwedenSurströmmingInfamously pungent fermented Baltic herring, with flatbread and potato.

  • 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.