Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

drinkCvasLightly fizzy sour drink fermented from dark rye bread, sold from barrels.sauce & condimentDaddawafermented locust-bean cakes, sharply pungent, dropped whole into soupscheese & dairyDadihBuffalo milk fermented in a bamboo tube until set, eaten with rice and palm sugarcheese & dairyDambalkhachoMould-ripened mountain curd cheese, pungent and crumbly, melted into butter dishes.cheese & dairyDanabluSharp, salty blue cow's milk cheese crumbled onto rye bread.cheese & dairyDarfiyehGoat cheese aged inside a goatskin, dense and strongly flavoured.bread & pastryDark rye breadHeavy sour dark rye, the sacred everyday loaf.fermented & pickledDawadawaFermented locust-bean cakes that give northern soups their deep savoury baseDhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; Gujaraticheese & dairyDjathi i Sharritwhite brined sheep cheese from the Sharr mountains, salty and firmfermented & pickledDoenjangSalty soybean paste aged in earthenware; base of stews and dipping sauces.DokounouFermented maize dough steamed in leaf parcels, unwrapped hot and eaten with saucewine & spiritDoloHome-brewed sorghum beer served in calabashesDominican rumSmooth aged molasses rum drunk neat or with cola and limefermented & pickledDongchimiWhole radishes fermented in cold salty water, the tangy brine drunk as wellsauce & condimentDoubanjiangFermented broad-bean and chili paste, the ruddy soul of Sichuan cookingfermented & pickledDouchiBlack soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes.DouzhiSour grey fermented mung-bean broth, a Beijing breakfast few outsiders finishfermented & pickledDua ChuaMustard greens or bean sprouts brined until sour, served with rich braisesdrinkDughsalted yoghurt drink with herbs, served cold through the summercheese & dairyDurrus cheeseWashed-rind raw cow's milk cheese, semi-soft and pungentcheese & dairyDžiugasHard aged cow's cheese, crystalline and salty, shaved over salads.mainEbaGarri swallow stirred from toasted cassava with hot watercheese & dairyEdam cheeseMild semi-hard cheese in a red wax coat, sliced onto bread.wine & spiritEgri bikavérspicy red blend from Eger, known abroad as Bull's BloodEmahewulightly tangy fermented thin maize drinkcheese & dairyEmasisoured milk, everyday accompaniment to porridgecheese & dairyEmmentalLarge wheel of mild nutty cheese pierced with big round holes.wine & spiritEnglish Harbour rumAged Antiguan rum with dried fruit and molasses notescheese & dairyÉpoissesOrange washed-rind cheese, spoonably soft and famously smelly.fermented & pickledErshoSour starter liquid saved from one injera batter to leaven the nextstreet foodFari masaSmall fried cakes of fermented rice batter, eaten with pepper sauce or sugarwine & spiritFaroLambic sweetened with candy sugar, low in alcohol and lightly sourfermented & pickledFasikhNile fish salted and fermented in jars until soft and strongly aromaticfermented & pickledFermented BreadfruitBreadfruit sealed in leaf-lined pits for months; sour paste baked into cakes.wine & spiritFermented ToddyCoconut sap left to ferment into a sour, lightly alcoholic drink

  • Ayib

    Fresh crumbly curd cheese heaped beside stew to cool the berbere heat. A cheese & dairy recipe from Eritrea.

  • Axone

    Naga fermented soybean cake, pungent and sticky, cooked with pork or chilli. A fermented & pickled recipe from India.

  • Ayron

    Chilled salted yoghurt drink thinned with water, sometimes with herbs. Ready in 5 min prep and none cooking. 4 glasses.…

  • Bagoong

    Fermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbet. 20 min to prepare. About 1 litre.…

  • Baek Kimchi

    Chili-free white kimchi in clear brine with pear, jujube and chestnut. A fermented & pickled recipe from South Korea.

  • Baka

    Fermented sugarcane juice, cloudy and sour, drunk from the pot. A wine & spirit recipe from Seychelles.

  • Balaw-balaw

    Fermented rice and small shrimp turned pink and sour, sauteed before eating. A fermented & pickled recipe from Philippines.

  • Bangui

    Naturally fizzy fresh palm wine. A wine & spirit recipe from Côte d’Ivoire.

  • Bangchang

    Cloudy home-brewed beer of fermented maize, rice or millet, served warm. A wine & spirit recipe from Bhutan.

  • Belacan

    Compressed block of fermented shrimp, toasted before pounding into sambal. Ready in 5 min prep and 5 min cooking. Preparation…