fermented
696 dishes.
ChakaStrained sour yoghurt beaten with dried mint and garlic, spooned over rice and breadcheese & dairyChakkastrained sour yogurt with herbs, eaten with nonfermented & pickledChalsparkling sour fermented camel's milk, desert thirst-quencher
Chalapsalted sour milk thinned with water, sold cold from street tankscheese & dairyChambikoSour fermented milk drunk plain or poured over nsimawine & spiritChampagneSparkling wine of Champagne, the world's celebration drink.wine & spiritChasselasLight dry white wine drunk with fondue and raclette.cheese & dairyCheddar cheeseFirm aged cow's milk cheese, crumbly and sharp, grated over everything from toast to pies.cheese & dairyCheese curdsFresh unaged cheddar curds eaten by the bag while still squeakyfermented & pickledCheonggukjangFast-fermented whole soybean paste, sticky and pungent; simmered into a thick stew.wine & spiritChhaangMilky, tart beer brewed from millet or rice, often drunk warm in winterdrinkChibwantuSweet-sour maize drink thickened and set with wild munkoyo rootwine & spiritChicha de maízFermented maize drink served in gourds at Guanacaste fiestaswine & spiritChicha de manzanaCloudy fermented apple juice pressed in the south, drunk youngwine & spiritChicha fuerteStrong fermented maize drink served at village and Indigenous festivals
ChikwangaFermented cassava bread steamed in leaves, travel-friendlysalad & sideChikwangueTangy fermented cassava loaf steamed in leavesfermented & pickledChinbatVegetables soured in brine and rice wash, eaten as a sharp side dish
Chitoi PithaPlain steamed rice cakes from a loose fermented batter, eaten with fiery bhortafermented & pickledChonggak KimchiWhole ponytail radishes kimchi-fermented with their greens; crunchy and sharp.
Choucroute garnieFermented cabbage braised in wine with sausages, bacon and salted pork.fermented & pickledChrouk SpeyMustard greens and cabbage soured in brine, served alongside grilled meat and ricewine & spiritClairinRaw unaged cane juice rum, grassy and powerful, drunk neatcheese & dairyCokelekDry crumbly curd cheese made from buttermilk, mixed with herbs for breakfast.fermented & pickledColatura di aliciAmber fermented anchovy liquid dripped over spaghetti with garlic and oil.wine & spiritColoncheLightly fermented pink wine of prickly pear fruit, drunk youngwine & spiritCommandariaancient amber sweet wine from sun-dried grapescheese & dairyComtéHard alpine cow's milk cheese, nutty and aged, grated or eaten in slices.wine & spiritCrémant de LuxembourgTraditional-method sparkling wine from the Luxembourg Moselle.cheese & dairyCrème fraîcheThick cultured cream, spooned into sauces without curdlingcheese & dairyCuajadaFresh soft curd cheese eaten with hot tortillas and beansfermented & pickledCurtidoLightly fermented cabbage slaw served with pupusas-
Appam
Bowl-shaped rice and coconut pancake with lacy edges, eaten with stew. Ready in 20 min prep and 25 min cooking.…
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Appenzeller
Semi-hard cheese with a tangy rind washed in herbal brine. A cheese & dairy recipe from Switzerland.
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Apfelwein
Tart cider poured from a stoneware jug into ribbed glasses. A wine & spirit recipe from Germany.
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Arera
Tart skimmed buttermilk left after churning, drunk cold or curdled into ayib. A cheese & dairy recipe from Eritrea.
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Areesh cheese
Soft white farmer’s cheese drained from soured milk, eaten with bread and tomato. A cheese & dairy recipe from Egypt.
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Appleton Estate rum
Aged pot-still rum with heavy fruit and molasses character. A wine & spirit recipe from Jamaica.
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Asaana
Dark caramel-sweet drink of roasted fermented maize, served over ice. Ready in 20 min prep and 30 min cooking. 2…
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Attoukpou
Flat round steamed cassava cake, denser cousin of attiéké. Ready in 30 minutes prep and 40 minutes cooking. About 8…
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Atol shuco
Thick purple-corn atol with beans and pumpkin-seed alguashte. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A…
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Assyrtiko
Bone-dry, mineral white grown on Santorini’s volcanic soil. A wine & spirit recipe from Greece.