Baku Kitchen! An independent reference of traditional food

Fermented & Pickled

292 dishes.

SwitzerlandSuurchabisSalt-fermented cabbage served with pork, sausage and potatoesDenmarkSyltede rødbederBeetroot slices pickled in sweetened vinegar, bright on smørrebrødJapanTakuanWhole daikon dried then cured in rice bran and salt; bright yellow.IndonesiaTapaiCassava or glutinous rice fermented with yeast into a sweet, slightly boozy mashTurkeyTarhanayoghurt, flour and vegetables fermented then sun-dried into flakes, cooked as soupIndonesiaTempehSoybeans bound into a firm cake by white mould, nutty and denseIndonesiaTempoyakDurian flesh salted and fermented into a sour paste cooked with fish or chilliSudanTerkeenFermented fish paste with a powerful smell, used in small amounts to season stewsBangladeshTetul AcharTamarind pulp cured with mustard oil, chilli and panch phoron until darkTanzaniaTogwaLightly soured maize or millet gruel, drunk cool and unfilteredBangladeshTok DoiPlain sour set curd sold in clay pots, eaten after rice to cool the mouthVietnamTom ChuaSmall shrimp fermented whole with rice, galangal and chilli until sour and pinkEgyptTorshisalt-brined turnips, carrots, limes and peppers, stained pink with beetrootLibyaTorshi liftTurnips pickled with vinegar and beetroot, served alongside couscous and sandwichesIranTorshi litehDark aubergine pickle pounded with herbs, garlic and vinegar into a rough paste.IranTorshi seerWhole garlic heads aged in vinegar until soft, sweet and nearly black.ArmeniaTourshiVegetables brined with garlic and dill, served beside grilled meat and vodka.GreeceToursiBrined peppers, cabbage and green tomatoes eaten with meat and ouzo.SurinameTrassiPungent dark fermented shrimp paste, pounded into sambals and stewsJapanTsukemonoRice-bran or salt pickles of daikon, cucumber and eggplant served with every mealThailandTua NaoFermented soybeans mashed and dried into thin discs, toasted before useMalaysiaTuhauWild ginger stems sliced thin and pickled with lime, chilli and saltBoliviaTuntaWhite freeze-dried potato, soaked in water for weeks then sun-bleachedAfghanistanTurshiVegetables soured in vinegar and salt, served alongside rice and kebabNorth MacedoniaTurshijapeppers, cabbage and gherkins soured in barrels for winterBulgariaTurshiyamixed vegetables soured in brine, eaten with rakia in winterAzerbaijanTurshuvegetables and fruit pickled in vinegar and set out beside pilafBosnia and HerzegovinaTuršijamixed winter vegetables soured in brine and packed into jarsTurkeyTursuvegetables brined with garlic and vinegar; the sour juice drunk from glassesNigeriaUgbaShredded fermented oil-bean seeds, sour and oily, eaten with abacha or stockfishJapanUmeboshiFiercely sour salt-pickled plums dyed red with shiso, one per rice boxCzechiaUtopenci'Drowned men': pickled sausages with onion, a pub staple.MoldovaVarza murataWhole cabbage soured in brine, its leaves rolled into sarmale.GreeceXinochondrosCracked wheat soured with goat's milk, dried and cooked into porridge or stews.SenegalYeetfermented sea snail, dried hard and intensely pungent, added to rice dishesChinaZhacaiSichuan mustard stem salted, pressed and chilli-cured; shredded over noodles and congee.

  • 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.