Baku Kitchen! An independent reference of traditional food

fermented

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696 dishes.

Incwancwasour fermented mealie-meal porridge

Injeraspongy sourdough flatbread, called taita; foundation and utensil of every meal cheese & dairyIqthard dried buttermilk, grated into wheat porridges such as jareesh fermented & pickledIruFermented locust beans, black and sticky, dropped into stews for deep savour charcuterie & curedIsterbandCoarse smoked pork and barley sausage, slightly sour, fried with potatoes.fermented & pickledJaadiFish salted and packed in barrels for months until soft, sour and strong-smelling wine & spiritJack IronVery high proof rum drunk in Carriacou, famously dense enough to sink ice

JalebiCrisp fermented-batter spirals fried and dunked in saffron syrup

Jameeddried goat-yogurt balls reconstituted into mansaf sauce; Karak's finest cheese & dairyJarlsbergMild, sweet, holey cow's cheese sliced for open sandwiches.

Jarmacool barley drink thickened with ground grain and soured milk cheese & dairyJbenfresh soft goat or cow curd, lightly salted, eaten with bread and honey fermented & pickledJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchan fermented & pickledJiuniangSweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls.wine & spiritJohn Watling’s rumPale and aged rums bottled in Nassau, drunk neat or in punch cheese & dairyJuju DhauBhaktapur's creamy 'king yogurt' set in clay pots cheese & dairyJurghotthick soured milk eaten with bread or thinned for drinking cheese & dairyKaçkavallfirm yellow sheep or cow cheese, sliced, grilled or grated fermented & pickledKaesong Bossam KimchiKimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nuts cheese & dairyKajmakSalted clotted milk skin, matured until sharp, smeared on hot bread and meat.

KaliEstonian kvass, a fermented dark bread soft drink.wine & spiritKallmetnative red grape of the Lezhë hills giving soft, dark wines wine & spiritKaloupalm toddy tapped from coconut trees, lightly fermented fermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.fermented & pickledKanjiBlack carrot and mustard seed lacto-fermented into a sour purple drink

KapiFermented shrimp paste from the coast, pounded into dips and soups fermented & pickledKapusta kiszonaSalt-fermented cabbage eaten raw in salads or stewed with meat

KareweFresh coconut-palm toddy tapped twice daily, sweet and lightly fermenting cheese & dairyKarnemelkSour buttermilk drunk cold by the glass with meals cheese & dairyKasarFirm yellow sheep or cow milk cheese, sliced for toast and pastries.cheese & dairyKashkdried fermented whey, soaked and beaten into a tangy grey cream cheese & dairyKashkavalfirm yellow cheese, sliced, breaded and fried or grated wine & spiritKasiksiCloudy banana beer of the eastern hills, fermented with sorghum flour fermented & pickledKasundiSharp fermented mustard sauce, eaten with fried fish and raw green mango fermented & pickledKatakSour fermented milk spread with garlic and savory, eaten on bread.cheese & dairyKatykthick soured milk eaten plain or stirred into soups

Brie de Meaux

Wide soft cheese with white rind, sold in wedges from the wheel. A cheese & dairy recipe from France.
Brem

Sweet low-strength rice wine pressed from fermented glutinous rice, amber and syrupy. A wine & spirit recipe from Indonesia.
Brânză de oi

Salty sheep’s-milk cheese, mămăligă’s constant companion. A cheese & dairy recipe from Moldova.
Brânză de burduf

Salty sheep cheese packed into a sheepskin or fir-bark tube. A cheese & dairy recipe from Romania.
Budu

Dark fermented anchovy sauce of the east coast, eaten with rice and raw vegetables. Ready in 30 min prep and…
Budu Kupang

Mussels fermented with salt into a pungent paste eaten with rice. A fermented & pickled recipe from Brunei.
Burčák

Cloudy, sweet, still-fermenting grape must drunk cold in autumn. A wine & spirit recipe from Czechia.
Bushera

Lightly sour fermented millet and sorghum drink. Ready in 20 min prep and 20 min cooking. 2 litres. A drink…
Busaa

Thick sour maize beer drunk warm through a shared straw from a pot. A wine & spirit recipe from Kenya.
Burukutu

Cloudy sour beer of fermented guinea corn, sold warm in the Middle Belt. A wine & spirit recipe from Nigeria.