fermented
696 dishes.
Queso OaxacaMild white cheese wound into a ball of ribbons, melted into quesadillascheese & dairyQueso palmitoMild string cheese wound into a ball and pulled apart in strandscheese & dairyQueso TurrialbaFresh white cow's cheese, mild and springy, eaten with tortillas
QuiquangaFermented cassava paste pounded, wrapped in leaves and steamed to a firm loafcheese & dairyQurthard salty balls of dried curd, sucked slowly like a sweet
Qvevri wineamber and red wines fermented in buried clay vessels; 8,000-year traditionwine & spiritRahovec wineReds and whites from Kosovo's main vineyard belt around Rahovec.fermented & pickledRaibMilk soured and set into a soft curd, eaten chilled and sweetenedfermented & pickledRakfiskMonths-fermented trout on flatbread with sour cream, onion.wine & spiritRara neagrălight, spicy indigenous red grape, also known as Băbească neagrăfermented & pickledRauginti agurkaiCucumbers soured in brine with dill and horseradish, eaten with potatoesfermented & pickledRauginti kopūstaiBarrel sauerkraut eaten cold with oil or stewed with pork ribs.fermented & pickledRayebNaturally soured raw milk, thick and tangy, drunk plain or with dates.wine & spiritRetsinawhite wine flavoured with Aleppo pine resin, sharply aromaticbread & pastryRēwena BreadMāori sourdough leavened with a fermented potato starterwine & spiritRhum BarbancourtAmber aged rum, smooth and dry, sipped after dinnercheese & dairyRiazhankafermented baked milk, caramel-coloured and mildly sweetbreakfastRice papthin sour porridge of fermented rice, drunk hot with sugar and milk
RieslingAromatic white wine from slate slopes, dry to intensely sweet.wine & spiritRivanerLight off-dry white wine, the everyday Luxembourg Moselle pourwine & spiritRiver Antoine rumFierce overproof cane juice rum, too strong to carry on aircraftcheese & dairyRobsoured herders' milk, drunk cold or stirred into millet porridgecheese & dairyRømmeVery thick cultured sour cream, cooked into porridge or spread on flatbread
RoquefortSharp blue ewe's milk cheese ripened in limestone caves, eaten with walnuts.cheese & dairyRoubsoured churned milk, drunk cold or cooked into stews and porridges
RugbrødDense seeded sourdough rye, the base of smørrebrød.cheese & dairyRūgpienisNaturally soured milk poured over hot boiled potatoes in summercheese & dairyRūgušpiensNaturally soured milk drunk cold with boiled potatoes and herringwine & spiritRuou CanJar wine of fermented rice and husk, drunk communally through long bamboo strawscheese & dairyRyazhenkafermented baked milk, beige and mildly caramelised
Rye breadDark sour rye loaf, the revered daily staple.charcuterie & curedSai Krok IsanShort pork and rice sausages fermented until sour, grilled and eaten with raw cabbage-
Djathi i Sharrit
White brined sheep cheese from the Sharr mountains, salty and firm. A cheese & dairy recipe from Kosovo.
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Dongchimi
Whole radishes fermented in cold salty water, the tangy brine drunk as well. A fermented & pickled recipe from South…
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Dua Chua
Mustard greens or bean sprouts brined until sour, served with rich braises. A fermented & pickled recipe from Vietnam.
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Douchi
Black soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes. A fermented & pickled recipe from…
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Douzhi
Sour grey fermented mung-bean broth, a Beijing breakfast few outsiders finish. Ready in 20 min prep and 20 min cooking.…
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Doubanjiang
Fermented broad-bean and chili paste, the ruddy soul of Sichuan cooking. A sauce & condiment recipe from China.
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Džiugas
Hard aged cow’s cheese, crystalline and salty, shaved over salads. A cheese & dairy recipe from Lithuania.
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Eba
Garri swallow stirred from toasted cassava with hot water. Ready in 2 min prep and 8 min cooking. 4 servings.…
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Durrus cheese
Washed-rind raw cow’s milk cheese, semi-soft and pungent. A cheese & dairy recipe from Ireland.
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Dugh
Salted yoghurt drink with herbs, served cold through the summer. 10 min to prepare. 1.5 litres. A drink recipe from…