Baku Kitchen! An independent reference of traditional food

fermented

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  • Savanyu kaposzta

    Sauerkraut fermented in barrels, stewed with pork or rolled for töltött káposzta. A fermented & pickled recipe from Hungary.

  • Sauerkraut soup

    Sour cabbage soup with pork and pearl barley. Ready in 20 minutes prep and 2 hours cooking. Serves 6. A…

  • Sha’a

    Milky sap of the raffia palm, drunk fresh and lightly fermented from calabashes. A wine & spirit recipe from Cameroon.

  • Shanklish

    Pungent aged cheese balls rolled in za’atar, eaten with tomato and onion. A cheese & dairy recipe from Lebanon.

  • Shalap

    Ayran or shubat thinned with cold water and salted for summer. Ready in 10 min prep and none cooking. 1.5…

  • Shameta

    Thick fermented porridge of barley or maize enriched with butter and milk. A fermented & pickled recipe from Ethiopia.

  • Shatta

    Fiery red or green chilli paste fermented with salt, dill and garlic. A fermented & pickled recipe from Palestine.

  • Shiokara

    Squid fermented in its own salted viscera, intense brine chaser for sake. A fermented & pickled recipe from Japan.

  • Shio Koji

    Salted rice-koji paste used to marinate fish, meat and vegetables. A fermented & pickled recipe from Japan.

  • Shidol

    Dried punti fish pounded with taro and fermented in sealed earthen pots. Ready in 10 minutes prep and 10 minutes…