fermented Recipes
40 delicious fermented recipes from around the world
Barszcz Biały (White Borscht)
Barszcz Biały, or White Borscht, is a traditional Polish soup often enjoyed during Easter. It's similar to Żurek but typically has a milder, less sour flavor profile. This recipe focuses on a fermented base for a complex yet delicate taste.
Isterband
Isterband is a traditional Swedish fermented sausage, particularly popular in the Småland region. It's characterized by its slightly sour, tangy flavor and firm texture, achieved through a fermentation process. This recipe details how to make it from scratch.
Kvass
A traditional Russian fermented bread drink, offering a slightly sour and refreshing taste, perfect for summer. This recipe yields a lightly alcoholic, effervescent beverage.
Żurek (Polish Sour Rye Soup)
A traditional Polish Easter soup, Żurek is characterized by its unique tangy flavor derived from a fermented rye starter (żur). This recipe guides you through making the starter from scratch, resulting in a deeply flavorful and comforting soup, often served with sausage, bacon, and hard-boiled eggs.
Żurek (Sour Rye Soup)
Poland's most distinctive soup, Żurek, is a hearty and flavorful dish characterized by its unique sour taste derived from a fermented rye starter. Traditionally served with white sausage and hard-boiled eggs, it's an essential part of Polish Easter celebrations.
Shanklish
Lebanese aged cheese - fermented cheese balls with herbs. Mezze.
Amazake (Sweet Fermented Rice Drink)
Amazake is a traditional Japanese sweet, non-alcoholic or low-alcoholic beverage made from fermented rice. It has a thick, creamy texture and a naturally sweet, sake-like flavor, often enjoyed during the New Year holidays. This recipe uses rice koji (a mold that ferments rice) to convert the starches in cooked rice into sugars.
Appam (Lacy Rice Hoppers)
Appam are delicate, bowl-shaped fermented rice pancakes, a specialty of Kerala, India. They are characterized by their crispy, lacy edges and a soft, spongy center. Traditionally served with curries or stews.
Baechu Kimchi (Spicy Fermented Napa Cabbage)
A staple of Korean cuisine, this spicy, tangy, and funky fermented napa cabbage kimchi is a complex condiment and side dish that develops incredible flavor over time. This recipe focuses on the traditional method of salting and seasoning the cabbage before allowing it to ferment.
Doenjang Jjigae (Korean Soybean Paste Stew)
A hearty and deeply flavorful Korean stew made with fermented soybean paste (doenjang), tender vegetables, and soft tofu. This earthy and savory dish is a staple in Korean home cooking, perfect for a comforting meal.
Dosa
A crispy, fermented crepe made from rice and lentils, a quintessential South Indian breakfast dish. It's characterized by its delicate crispness on the outside and a soft, slightly chewy interior.
Gaeng Tai Pla (Southern Thai Fish Organ Curry)
A fiercely flavorful and pungent curry from Southern Thailand, featuring fermented fish intestines as its signature ingredient. This dish is a true taste of the region, known for its intense aroma and complex, savory profile. It's a dish that is deeply loved by those who appreciate its unique character.
Kkakdugi (Korean Cubed Radish Kimchi)
Kkakdugi is a refreshing and crunchy Korean kimchi made with cubed radish. It's known for its vibrant red color, spicy kick, and tangy fermented flavor. Perfect as a side dish with any Korean meal, especially with stews and soups.
Lẩu Mắm (Vietnamese Fermented Fish Hot Pot)
A quintessential Mekong Delta specialty, Lẩu Mắm is a rich and intensely flavored hot pot featuring a pungent broth made from fermented fish paste, simmered with tender pork belly, a variety of fresh seafood, and an abundance of crisp vegetables. Served with rice vermicelli and fresh herbs, it's a communal dining experience that celebrates bold, complex tastes.
Masala Dosa
A beloved South Indian delicacy featuring a crispy, paper-thin fermented rice and lentil crepe, generously filled with a fragrant spiced potato mixture, and traditionally served with coconut chutney and sambar.
Napa Cabbage Kimchi (Baechu Kimchi)
Korea's quintessential fermented dish, this vibrant Napa cabbage kimchi is packed with probiotics and flavor. It features a spicy, savory paste made from gochugaru, garlic, ginger, and salted seafood, coating tender, brined cabbage leaves.
Natto (Fermented Soybeans)
Natto is a traditional Japanese breakfast food made from fermented soybeans. It is known for its strong smell, sticky, stringy texture, and umami flavor. While divisive, it's highly nutritious and a staple in Japanese cuisine.
Nem Chua (Vietnamese Fermented Pork Roll)
Nem Chua is a traditional Vietnamese fermented pork roll, characterized by its distinct sour and slightly spicy flavor. It's made from raw pork, pork skin, garlic, and spices, then fermented and wrapped in banana leaves. This dish is often enjoyed as an appetizer or snack.
Shanklish
Shanklish is a traditional Lebanese aged cheese, typically formed into balls and coated with zaatar and chili flakes. It's a flavorful mezze with a distinct, pungent aroma and taste, often enjoyed with fresh vegetables and bread.
Sikhye (Korean Sweet Rice Punch)
A traditional Korean sweet beverage made from malted barley and cooked rice, known for its refreshing sweetness and the delightful texture of floating rice grains. It's often enjoyed as a dessert drink or a digestive aid.
Torshi Makhloot (Persian Mixed Pickles)
A vibrant and tangy Persian mixed vegetable pickle, Torshi Makhloot is an essential condiment served with almost every meal. This recipe focuses on a classic blend of vegetables and herbs, pickled in vinegar for a complex flavor that improves with age.
Tsukemono (Japanese Pickled Napa Cabbage)
A simple and quick method for making Japanese pickles (tsukemono) using Napa cabbage. These pickles are a staple accompaniment to many Japanese meals, offering a refreshing, salty, and slightly tangy counterpoint to richer dishes. This recipe focuses on a fast pickling technique.
Champús
A traditional Colombian fermented corn and fruit drink, often enjoyed for its refreshing and slightly tangy flavor. This recipe combines the earthiness of corn with the tropical sweetness of pineapple and the unique citrusy notes of lulo.
Chicha Andina (Traditional Fermented Corn Drink)
A thick, traditional Andean fermented corn drink, known for its unique tangy flavor and slight effervescence. This recipe focuses on a more traditional, less intensely fermented version.