Baku Kitchen! An independent reference of traditional food

fermented

0 dishes.

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  • Sukang Iloko

    Cloudy sugarcane vinegar used for dipping sauces and for adobo. 20 minutes to prepare. About 2 litres. A sauce &…

  • Suero costeño

    Tangy soured cream spooned over arepas, yuca and mote de queso. A cheese & dairy recipe from Colombia.

  • Sunset Very Strong Rum

    Clear rum at 84.5 percent, among the strongest sold anywhere. A wine & spirit recipe from Saint Vincent and the…

  • Suolakurkku

    Cucumbers salted in brine with dill and blackcurrant leaf, sour not sweet. A fermented & pickled recipe from Finland.

  • Suurchabis

    Salt-fermented cabbage served with pork, sausage and potatoes. A fermented & pickled recipe from Switzerland.

  • Suusac

    Camel milk soured in a smoked gourd until tangy and slightly fizzy. A cheese & dairy recipe from Djibouti.

  • Surströmming

    Infamously pungent fermented Baltic herring, with flatbread and potato. A fermented & pickled recipe from Sweden.

  • Súrsaðir hrútspungar

    Pressed ram testicles cured in sour whey and sliced from a block. A fermented & pickled recipe from Iceland.

  • Sviðasulta

    Sheep head meat pressed into a terrine, often soured in whey. A charcuterie & cured recipe from Iceland.

  • Sura

    Palm wine tapped and fermented along the coast. A wine & spirit recipe from Mozambique.