Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

charcuterie & curedSobrasadasoft, spreadable paprika pork sausage from Mallorca, smeared on breaddrinkSocatăfizzy elderflower drink fermented for a few days in summerfermented & pickledSoibumBamboo shoots fermented for months in sealed pots until sour and softfermented & pickledSoleni hrybyForest mushrooms salted in layers with dill and garlic, eaten with oil.fermented & pickledSolyonye gruzdisalted milk-cap mushrooms, slippery and pungent, served with sour creamfermented & pickledSom MooRaw pork cured with garlic and rice until sour, wrapped in banana leaffermented & pickledSom PaRiver fish cured with salt, rice and garlic until sour, then grilled or friedfermented & pickledSom PhakMustard greens and cabbage soured in brine, eaten with sticky rice and larbfermented & pickledSonruFermented seed condiment shaped into balls and crumbled into stews for depthcheese & dairySoowthick Fulani soured milk, sweetened and poured over millet porridgeSoumbalaPungent black balls of fermented locust bean, crumbled into every saucefermented & pickledSoumbaraBlack fermented locust-bean balls that give northern sauces their deep savoury funkcheese & dairySour milkCow's milk soured in gourds, drunk plain or stirred into porridgewine & spiritSour ToddyPalm toddy fermented a day or two into a tart, mildly alcoholic drinkwine & spiritSovetskoye shampanskoyesweet sparkling wine poured at New Year, made in tanksfermented & pickledSpreewald gherkinsCrisp brined cucumbers with dill and horseradish, eaten straight from the jar.cheese & dairySquacqueronevery soft, tangy fresh cow's cheese spread on warm piadinacheese & dairyStiltonBlue-veined cow's milk cheese, crumbly and salty, eaten with port at Christmas.Stinky Mandarin FishAnhui river fish lightly fermented until pungent, then pan-fried with pork and chilistreet foodStinky TofuPungent fermented tofu deep-fried, served with pickled cabbage and chiliwine & spiritSturmCloudy, half-fermented grape must, sweet and fizzy, drunk in autumn.cheese & dairySua ChuaSet yoghurt of condensed milk, eaten frozen or with black sticky ricefermented & pickledSuan CaiSour brined Chinese cabbage from the northeast, stewed with pork belly and glass noodlescheese & dairySuero costeñoTangy soured cream spooned over arepas, yuca and mote de quesosauce & condimentSukang IlokoCloudy sugarcane vinegar used for dipping sauces and for adobowine & spiritSunset Very Strong RumClear rum at 84.5 percent, among the strongest sold anywherefermented & pickledSuolakurkkuCucumbers salted in brine with dill and blackcurrant leaf, sour not sweetwine & spiritSurapalm wine tapped and fermented along the coastfermented & pickledSúrsaðir hrútspungarPressed ram testicles cured in sour whey and sliced from a blockfermented & pickledSurströmmingInfamously pungent fermented Baltic herring, with flatbread and potato.fermented & pickledSuurchabisSalt-fermented cabbage served with pork, sausage and potatoescheese & dairySuusacCamel milk soured in a smoked gourd until tangy and slightly fizzycheese & dairySuzbeSour milk strained in cloth into a thick fresh curd, salted and spread.cheese & dairySuzmaYoghurt drained in cloth to a thick spreadable curd, salted and eaten with bread.cheese & dairySuzmeStrained sour milk curd, salted and eaten fresh or dried into gurt.cheese & dairySuzmoSour milk drained to a thick salty curd, spread on bread or thinned into soup.

  • Fermented Toddy

    Coconut sap left to ferment into a sour, lightly alcoholic drink. A wine & spirit recipe from Nauru.

  • Feseekh

    Fermented salted grey mullet eaten with onions at the Sham el-Nessim festival. A fermented & pickled recipe from Egypt.

  • Fetească Neagră

    Native dark-berry red wine. A wine & spirit recipe from Moldova.

  • Fly

    Lightly fermented sweet potato or cassava drink spiced with ginger and cloves. Ready in 30 min prep and 20 min…

  • Filmjölk

    Thick soured milk poured over cereal at breakfast. A cheese & dairy recipe from Sweden.

  • Flemish red ale

    Sour red-brown ale aged in oak, blended and vinegary. Ready in 5 minutes prep and none cooking. Buy by the…

  • Foofoo

    Sour fermented cassava dough eaten with bitterleaf or okra sauces. Ready in 1 hr prep and 40 min cooking. 4…

  • Formaggio di fossa

    Sheep cheese buried in tufa pits for months, sharp and crumbly. A cheese & dairy recipe from San Marino.

  • Funazushi

    Lake Biwa crucian carp packed in rice and fermented for years, cheese-sharp. A fermented & pickled recipe from Japan.

  • Furu

    Cubes of tofu fermented in brine and rice wine, pungent and cheese-like on congee. A fermented & pickled recipe from…