Baku Kitchen! An independent reference of traditional food

fermented

Search these dishesFood typeCountryMade with

Vegetarian With a recipe With a picture

696 dishes.

cheese & dairyMukaka wakakoraThick soured milk poured over hot sadza until it cools wine & 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 roots fermented & pickledMurăturiwatermelon, cabbage, tomatoes and cucumbers soured in barrels cheese & dairyMursikKalenjin fermented milk soured in charcoal-lined gourds fermented & 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 knafeh fermented & pickledNaemRaw pork soured with rice and garlic in banana leaf, eaten within days

Naem KhaoCrispy fried rice-ball salad with sour pork and herbs sauce & condimentNam PlaClear amber fish sauce from salted anchovies, the salt of the Thai kitchen cheese & dairyNanoški siraged, piquant cow's cheese from the plateau above the Vipava valley wine & spiritNapa Valley Cabernet SauvignonDense, ripe red wine from California's benchland vineyards, aged in oak cheese & dairyNatillaPourable sour cream spooned over rice, beans and tortillas fermented & pickledNattoSticky fermented soybeans over rice with mustard and soy, polarizing breakfast wine & spiritNegru de Purcaridark red blend of Cabernet, Saperavi and Rara neagră fermented & 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 depth fermented & pickledNgapiFermented fish or shrimp paste, salty and pungent, behind almost every Burmese dish fermented & pickledNgariManipuri sun-dried fish fermented in sealed earthen pots for months cheese & dairyNjeguški sircow's-milk cheese from Njeguši, sometimes kept in oil fermented & pickledNonoFulani soured milk, sharp and thick, sold in calabashes and drunk with millet fermented & pickledNtoba mbodiCassava leaves fermented in leaf parcels then steamed, sharp and strong smelling fermented & 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 moin fermented & pickledOgiriAsh-grey paste of fermented melon or castor seeds, ferociously pungent in soups fermented & 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 kimchi cheese & dairyOka cheeseSemi-soft washed-rind cow's cheese, pungent and nutty, from a Quebec village cheese & dairyOlomoucké tvarůžkySmall ripened sour-milk cheese, yellow, fat-free and overwhelmingly pungent.cheese & dairyOmaereHerero-style naturally soured milk wine & spiritOmagongoMarula fruit juice fermented a few days into a cloudy tart wine

Commandaria

Ancient amber sweet wine from sun-dried grapes. A wine & spirit recipe from Cyprus.
Comté

Hard alpine cow’s milk cheese, nutty and aged, grated or eaten in slices. A cheese & dairy recipe from France.
Colonche

Lightly fermented pink wine of prickly pear fruit, drunk young. A wine & spirit recipe from Mexico.
Cokelek

Dry crumbly curd cheese made from buttermilk, mixed with herbs for breakfast. A cheese & dairy recipe from Turkey.
Colatura di alici

Amber fermented anchovy liquid dripped over spaghetti with garlic and oil. A fermented & pickled recipe from Italy.
Cuajada

Fresh soft curd cheese eaten with hot tortillas and beans. A cheese & dairy recipe from Honduras.
Crémant de Luxembourg

Traditional-method sparkling wine from the Luxembourg Moselle. A wine & spirit recipe from Luxembourg.
Crème fraîche

Thick cultured cream, spooned into sauces without curdling. A cheese & dairy recipe from France.
Curtido

Lightly fermented cabbage slaw served with pupusas. A fermented & pickled recipe from El Salvador.
Daddawa

Fermented locust-bean cakes, sharply pungent, dropped whole into soups. Ready in 1 hr prep and 3 hr cooking. About 20…