Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

YakeyakeSteamed granules of fermented cassava dough eaten with stewfermented & pickledYeetfermented sea snail, dried hard and intensely pungent, added to rice dishescheese & dairyYmerThick soured milk eaten under ymerdrys of toasted rye crumbs and sugarYuzu KoshoFiery paste of yuzu zest, chili and salt from Kyushu, dabbed on grillsdrinkZakwas buraczanySour fermented beetroot juice drunk neat or used to build barszczsoup & stewZeamăsour chicken-noodle soup brightened with fermented bran borșZhenjiang VinegarDark aromatic black vinegar from glutinous rice, the dip of choice for dumplingsdrinkŽinčicaSour whey drink left from sheep cheese making, drunk warm or cold.cheese & dairyZsiadłe mlekoNaturally soured milk eaten with hot potatoes and fried baconsoup & stewŻurekSour fermented-rye soup with white sausage and halved egg.fermented & pickledZuurkoolSalt-fermented white cabbage, mashed into stamppot with baconfermented & pickledÞorramaturMidwinter platter of soured ram testicles, blood pudding, shark and dried fish.

  • Guedj

    Fermented dried fish torn into stews for salty depth. A fermented & pickled recipe from Senegal.

  • Gueuze

    Blend of young and old lambic refermented in the bottle, dry and sparkling. Ready in 5 minutes prep and none…

  • Guda

    Sharp sheep cheese ripened inside a salted sheepskin bag. A cheese & dairy recipe from Georgia.

  • Gurt

    Hard dried curd balls, sucked whole or crumbled into soup. A cheese & dairy recipe from Turkmenistan.

  • Gundruk

    Fermented dried leafy greens, served as tangy pickle or soup. A fermented & pickled recipe from Nepal.

  • Habobo

    Zebu milk soured until thick and tart, eaten with rice or sugar. A cheese & dairy recipe from Madagascar.

  • Half en half

    Still white wine topped with sparkling wine, a Brussels apéritif. Ready in 2 minutes prep and none cooking. Serves 1.…

  • Hákarl

    Fermented Greenland shark cubes, ammonia-sharp; brennivín chaser. A fermented & pickled recipe from Iceland.

  • Hardaliye

    Non-alcoholic fermented grape drink flavoured with crushed mustard seed and cherry leaves. 20 min to prepare. About 2 litres. A…

  • Hapukapsas

    Salt-fermented cabbage stewed with pork for the Christmas table. A fermented & pickled recipe from Estonia.