Baku Kitchen! An independent reference of traditional food

fermented

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696 dishes.

fermented & pickledOncomOrange fermented cake made from peanut press-cake or soy waste, unique to West Java drinkOriental Beauty TeaHeavily oxidised Hsinchu oolong with honeyed peach notes from insect-bitten leaves cheese & dairyOshikandelaSweetened cultured drinking yoghurt sold in flavoured sachets drinkOshikundulightly fermented mahangu and sorghum drink, tangy and refreshing wine & spiritOverproof white rumFiery clear rum at 63 percent, drunk neat, mixed or poured as libation fermented & pickledPadaekChunky unfiltered fermented fish, the backbone of Lao seasoning wine & spiritPalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runs

Panta BhatFermented soaked rice with fried hilsa and chilies; Bengali New Year dish fermented & pickledPao CaiVegetables brined in a salt-and-baijiu crock; crunchy, sour, served with rice.

Papa le mafiStiff maize porridge eaten with thick soured milk

Parmigiano Reggianohard cow's-milk cheese aged one to three years, grated or eaten in shards cheese & dairyPaški sirpiquant sheep cheese from salty Pag island pastures sauce & condimentPatisClear fish sauce drawn off fermenting bagoong, used at the table like salt cheese & dairyPecorino Romanohard, very salty sheep cheese grated over Roman pasta fermented & pickledPekasamFreshwater fish fermented with toasted rice and tamarind, then fried cheese & dairyPendidamThick soured cow's milk from Fulani herds, drunk sweetened or poured over grain cheese & dairyPiimäCultured buttermilk drunk cold with rye bread and potatoes wine & spiritPinotageDark smoky red grape unique to South Africa, tasting of plum and coffee wine & spiritPipeñoYoung unfiltered wine from Pais grapes, sold by the jug cheese & dairyPirotski kačkavaljstretched-curd sheep cheese from Stara Planina, firm and sharp wine & spiritPitoCloudy sour millet or sorghum beer served warm in calabashes cheese & dairyPivski kajmakSalted matured cream layers from the Piva highlands, sharp and rich.fermented & pickledPla RaFreshwater fish fermented in salt and rice bran for a year, intensely pungent fermented & pickledPla SomWhole freshwater fish fermented with rice and salt until sour, then fried

PlacaliSmooth fermented cassava dough eaten with okra or palm-nut sauce cheese & dairyPljevaljski sircrumbly white cow's cheese from the north, salty and slightly sour fermented & pickledPon Ye GyiThick black paste of fermented horse gram beans, salty and deeply savoury fermented & pickledPrahokCrushed freshwater fish salted and fermented for months into grey pungent paste

Prahok KtisFermented fish and minced pork coconut dip with crunchy vegetables fermented & pickledProstokvashaMilk left to sour naturally into a thick clabber, eaten with sugar or bread.

Pru orientalDark fizzy drink fermented from roots, bark and spices, sold in bottles fermented & pickledPu DongSmall paddy-field crabs cured raw in salty brine, pounded into papaya salad

Pu-erh TeaYunnan dark tea pressed into cakes and aged for years, earthy and mellow fermented & pickledPubaCassava soaked for days until sour, then pressed into a dough

PulqueMilky, viscous fermented agave sap, lightly sour and mildly alcoholic wine & spiritPuncheon rumOverproof white rum at 75 percent, drunk in small shots

Dadih

Buffalo milk fermented in a bamboo tube until set, eaten with rice and palm sugar. A cheese & dairy recipe…
Cvas

Lightly fizzy sour drink fermented from dark rye bread, sold from barrels. Ready in 30 minutes prep and 20 minutes…
Danablu

Sharp, salty blue cow’s milk cheese crumbled onto rye bread. A cheese & dairy recipe from Denmark.
Dambalkhacho

Mould-ripened mountain curd cheese, pungent and crumbly, melted into butter dishes. A cheese & dairy recipe from Georgia.
Dark rye bread

Heavy sour dark rye, the sacred everyday loaf. Ready in 40 min prep and 1 hr 30 min cooking. 1…
Dawadawa

Fermented locust-bean cakes that give northern soups their deep savoury base. A fermented & pickled recipe from Ghana.
Darfiyeh

Goat cheese aged inside a goatskin, dense and strongly flavoured. A cheese & dairy recipe from Lebanon.
Dhokla

Steamed fermented gram-flour sponge tempered with mustard seeds; Gujarati. Ready in 20 min prep and 25 min cooking. 1 tray,…
Dolo

Home-brewed sorghum beer served in calabashes. A wine & spirit recipe from Burkina Faso.
Dokounou

Fermented maize dough steamed in leaf parcels, unwrapped hot and eaten with sauce. Ready in 40 minutes prep and 1…