fermented
696 dishes.
cheese & dairyMukaka wakakoraThick soured milk poured over hot sadza until it coolswine & spiritMukumbiMarula fruit juice left to ferment into a cloudy, tangy beer
MulgikapsadSauerkraut stewed with pork and barley groats until thick.soup & stewMullah roubsoured milk stewed with dried okra powder and dried meat
MunkoyoLightly fermented maize drink soured with sweet munkoyo rootsfermented & pickledMurăturiwatermelon, cabbage, tomatoes and cucumbers soured in barrelscheese & dairyMursikKalenjin fermented milk soured in charcoal-lined gourdsfermented & pickledMyeongtae SikhaePollock fermented with millet, radish and chili until sour and tender
MysaSour whey drunk diluted, also used to preserve meats
Nabulsi cheesebrined white cheese scented with mahlab and nigella, fried or baked into knafehfermented & pickledNaemRaw pork soured with rice and garlic in banana leaf, eaten within days
Naem KhaoCrispy fried rice-ball salad with sour pork and herbssauce & condimentNam PlaClear amber fish sauce from salted anchovies, the salt of the Thai kitchencheese & dairyNanoški siraged, piquant cow's cheese from the plateau above the Vipava valleywine & spiritNapa Valley Cabernet SauvignonDense, ripe red wine from California's benchland vineyards, aged in oakcheese & dairyNatillaPourable sour cream spooned over rice, beans and tortillasfermented & pickledNattoSticky fermented soybeans over rice with mustard and soy, polarizing breakfastwine & spiritNegru de Purcaridark red blend of Cabernet, Saperavi and Rara neagrăfermented & pickledNem ChuaRaw pork cured with garlic, chilli and rice, soured in banana leaf in days
Nététoufermented locust-bean seeds pounded into sauces for salty depth
Netetufermented locust-bean seeds pounded into stews for pungent depthfermented & pickledNgapiFermented fish or shrimp paste, salty and pungent, behind almost every Burmese dishfermented & pickledNgariManipuri sun-dried fish fermented in sealed earthen pots for monthscheese & dairyNjeguški sircow's-milk cheese from Njeguši, sometimes kept in oilfermented & pickledNonoFulani soured milk, sharp and thick, sold in calabashes and drunk with milletfermented & pickledNtoba mbodiCassava leaves fermented in leaf parcels then steamed, sharp and strong smellingfermented & pickledNukazukeVegetables buried in a live rice-bran bed; sour, salty, faintly effervescent.sauce & condimentNuoc MamAmber fish sauce pressed from anchovies salted in wooden barrels for a year
OgiSoured fermented maize starch cooked to a smooth pap, eaten with akara or moin moinfermented & pickledOgiriAsh-grey paste of fermented melon or castor seeds, ferociously pungent in soupsfermented & pickledOgórki kiszoneSalt-brined dill cucumbers, sour and cloudy, eaten with vodka or bread.fermented & pickledOi SobagiCucumbers slit and stuffed with chive-chili filling, a fast summer kimchicheese & dairyOka cheeseSemi-soft washed-rind cow's cheese, pungent and nutty, from a Quebec villagecheese & dairyOlomoucké tvarůžkySmall ripened sour-milk cheese, yellow, fat-free and overwhelmingly pungent.cheese & dairyOmaereHerero-style naturally soured milkwine & spiritOmagongoMarula fruit juice fermented a few days into a cloudy tart wine
MulgikapsadSauerkraut stewed with pork and barley groats until thick.soup & stewMullah roubsoured milk stewed with dried okra powder and dried meatMunkoyoLightly fermented maize drink soured with sweet munkoyo rootsfermented & pickledMurăturiwatermelon, cabbage, tomatoes and cucumbers soured in barrelscheese & dairyMursikKalenjin fermented milk soured in charcoal-lined gourdsfermented & pickledMyeongtae SikhaePollock fermented with millet, radish and chili until sour and tenderMysaSour whey drunk diluted, also used to preserve meatsNabulsi cheesebrined white cheese scented with mahlab and nigella, fried or baked into knafehfermented & pickledNaemRaw pork soured with rice and garlic in banana leaf, eaten within daysNaem KhaoCrispy fried rice-ball salad with sour pork and herbssauce & condimentNam PlaClear amber fish sauce from salted anchovies, the salt of the Thai kitchencheese & dairyNanoški siraged, piquant cow's cheese from the plateau above the Vipava valleywine & spiritNapa Valley Cabernet SauvignonDense, ripe red wine from California's benchland vineyards, aged in oakcheese & dairyNatillaPourable sour cream spooned over rice, beans and tortillasfermented & pickledNattoSticky fermented soybeans over rice with mustard and soy, polarizing breakfastwine & spiritNegru de Purcaridark red blend of Cabernet, Saperavi and Rara neagrăfermented & pickledNem ChuaRaw pork cured with garlic, chilli and rice, soured in banana leaf in daysNététoufermented locust-bean seeds pounded into sauces for salty depthNetetufermented locust-bean seeds pounded into stews for pungent depthfermented & pickledNgapiFermented fish or shrimp paste, salty and pungent, behind almost every Burmese dishfermented & pickledNgariManipuri sun-dried fish fermented in sealed earthen pots for monthscheese & dairyNjeguški sircow's-milk cheese from Njeguši, sometimes kept in oilfermented & pickledNonoFulani soured milk, sharp and thick, sold in calabashes and drunk with milletfermented & pickledNtoba mbodiCassava leaves fermented in leaf parcels then steamed, sharp and strong smellingfermented & pickledNukazukeVegetables buried in a live rice-bran bed; sour, salty, faintly effervescent.sauce & condimentNuoc MamAmber fish sauce pressed from anchovies salted in wooden barrels for a yearOgiSoured fermented maize starch cooked to a smooth pap, eaten with akara or moin moinfermented & pickledOgiriAsh-grey paste of fermented melon or castor seeds, ferociously pungent in soupsfermented & pickledOgórki kiszoneSalt-brined dill cucumbers, sour and cloudy, eaten with vodka or bread.fermented & pickledOi SobagiCucumbers slit and stuffed with chive-chili filling, a fast summer kimchicheese & dairyOka cheeseSemi-soft washed-rind cow's cheese, pungent and nutty, from a Quebec villagecheese & dairyOlomoucké tvarůžkySmall ripened sour-milk cheese, yellow, fat-free and overwhelmingly pungent.cheese & dairyOmaereHerero-style naturally soured milkwine & spiritOmagongoMarula fruit juice fermented a few days into a cloudy tart wine-
Tuak
Cloudy Iban rice wine served in glasses at longhouse celebrations. A wine & spirit recipe from Malaysia.
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Natilla
Pourable sour cream spooned over rice, beans and tortillas. A cheese & dairy recipe from Costa Rica.
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Bounty rum
Dark blended rum drunk with coconut water or in punch. A wine & spirit recipe from Saint Lucia.
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Basi
Ilocano sugarcane wine fermented in earthen jars with tree bark and herbs. A wine & spirit recipe from Philippines.
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Turšija
Mixed winter vegetables soured in brine and packed into jars. A fermented & pickled recipe from Bosnia and Herzegovina.
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Abolo
Soft steamed cakes of fermented maize batter, faintly sweet, sold with fried fish. Ready in 30 minutes prep and 25…
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Abreh
Fermented sorghum batter dried into thin flakes and stored for drinks. A fermented & pickled recipe from Sudan.