fermented
696 dishes.
Incwancwasour fermented mealie-meal porridge
Injeraspongy sourdough flatbread, called taita; foundation and utensil of every mealcheese & dairyIqthard dried buttermilk, grated into wheat porridges such as jareeshfermented & pickledIruFermented locust beans, black and sticky, dropped into stews for deep savourcharcuterie & curedIsterbandCoarse smoked pork and barley sausage, slightly sour, fried with potatoes.fermented & pickledJaadiFish salted and packed in barrels for months until soft, sour and strong-smellingwine & spiritJack IronVery high proof rum drunk in Carriacou, famously dense enough to sink ice
JalebiCrisp fermented-batter spirals fried and dunked in saffron syrup
Jameeddried goat-yogurt balls reconstituted into mansaf sauce; Karak's finestcheese & dairyJarlsbergMild, sweet, holey cow's cheese sliced for open sandwiches.
Jarmacool barley drink thickened with ground grain and soured milkcheese & dairyJbenfresh soft goat or cow curd, lightly salted, eaten with bread and honeyfermented & pickledJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchanfermented & pickledJiuniangSweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls.wine & spiritJohn Watling’s rumPale and aged rums bottled in Nassau, drunk neat or in punchcheese & dairyJuju DhauBhaktapur's creamy 'king yogurt' set in clay potscheese & dairyJurghotthick soured milk eaten with bread or thinned for drinkingcheese & dairyKaçkavallfirm yellow sheep or cow cheese, sliced, grilled or gratedfermented & pickledKaesong Bossam KimchiKimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nutscheese & dairyKajmakSalted clotted milk skin, matured until sharp, smeared on hot bread and meat.
KaliEstonian kvass, a fermented dark bread soft drink.wine & spiritKallmetnative red grape of the Lezhë hills giving soft, dark wineswine & spiritKaloupalm toddy tapped from coconut trees, lightly fermentedfermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.fermented & pickledKanjiBlack carrot and mustard seed lacto-fermented into a sour purple drink
KapiFermented shrimp paste from the coast, pounded into dips and soupsfermented & pickledKapusta kiszonaSalt-fermented cabbage eaten raw in salads or stewed with meat
KareweFresh coconut-palm toddy tapped twice daily, sweet and lightly fermentingcheese & dairyKarnemelkSour buttermilk drunk cold by the glass with mealscheese & dairyKasarFirm yellow sheep or cow milk cheese, sliced for toast and pastries.cheese & dairyKashkdried fermented whey, soaked and beaten into a tangy grey creamcheese & dairyKashkavalfirm yellow cheese, sliced, breaded and fried or gratedwine & spiritKasiksiCloudy banana beer of the eastern hills, fermented with sorghum flourfermented & pickledKasundiSharp fermented mustard sauce, eaten with fried fish and raw green mangofermented & pickledKatakSour fermented milk spread with garlic and savory, eaten on bread.cheese & dairyKatykthick soured milk eaten plain or stirred into soups-
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.