Baku Kitchen! An independent reference of traditional food

fermented

0 dishes.

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  • Skorup

    Salted clotted cream skimmed from milk and matured in wooden vessels. A cheese & dairy recipe from Montenegro.

  • Skābēti kāposti

    Barrel-fermented sauerkraut eaten cold or stewed with pork. 40 min to prepare. Fills a 5-litre crock. A fermented & pickled…

  • Skābputra

    Soured barley porridge thinned with milk, eaten cold in summer. Ready in 10 minutes prep and 40 minutes cooking. Serves…

  • Skābēti gurķi

    Cucumbers soured in brine with dill, blackcurrant and oak leaves. 30 min to prepare. Fills a 3-litre jar. A fermented…

  • Smen

    Salted butter aged for months until cheesy and pungent, stirred into couscous. A cheese & dairy recipe from Morocco.

  • Smetana

    Thick sour cream stirred into soups and spooned over everything. 10 min to prepare. Makes about 500 ml. A cheese…

  • Smântână

    Thick sour cream spooned onto mămăligă, soups and plăcinte. 10 min to prepare. Makes about 500 ml. A cheese &…

  • Slovak Tokaj

    Sweet golden botrytised wine from vineyards on the Hungarian border. A wine & spirit recipe from Slovakia.

  • Soibum

    Bamboo shoots fermented for months in sealed pots until sour and soft. A fermented & pickled recipe from India.

  • Sobrasada

    Soft, spreadable paprika pork sausage from Mallorca, smeared on bread. A charcuterie & cured recipe from Spain.