72 delicious fermented recipes from around the world
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.
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.
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.
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.
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.
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.
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.
A traditional fermented beverage made from jora (sprouted corn) and barley. It has a slightly sweet and tangy flavor and is a staple in Ecuadorian festivities and gatherings.
Maksym, often referred to as 'liquid bread,' is a traditional Kyrgyz fermented beverage made from a blend of grains like wheat, millet, corn, and barley. It's known for its refreshing taste, nutritional value, and ability to quench thirst and hunger, making it a staple, especially during warmer months.
Sanga de Manioc is a traditional Cameroonian dish made from fermented cassava flour, often served with a flavorful sauce. It's a staple in many households, providing a hearty and satisfying meal.
Motoho is a traditional and staple Basotho porridge made from fermented sorghum. It has a distinctive slightly sour taste due to the fermentation process, and can be enjoyed as a breakfast dish or a refreshing drink. It's a highly nutritious and energy-giving food, reflecting the importance of sorghum in Lesotho's agricultural heritage.
A popular Taiwanese street food known for its pungent aroma and crispy exterior, served with pickled cabbage and chili sauce.
A traditional South African breakfast porridge made from fermented sorghum. It has a distinct sour flavor from the fermentation process, balanced with sweetness. Can be enjoyed warm or cold.
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.
A traditional South African fermented milk, Amasi, is a thick, tangy, and probiotic-rich beverage. It's naturally soured and thickened by beneficial bacteria present in raw milk.
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.
Chikwangue, also known as Kwanga or Chikwanga, is a staple side dish in Congolese cuisine. Made from fermented cassava dough, it's traditionally steamed in banana leaves, resulting in a dense, slightly tangy, bread-like accompaniment to stews and sauces.
A traditional Russian fermented bread drink, offering a slightly sour and refreshing taste, perfect for summer. This recipe yields a lightly alcoholic, effervescent beverage.
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.
Ga Kenkey is a popular Ghanaian dish made from fermented corn dough, steamed in corn husks until firm. It has a distinct tangy flavor and a dense texture, often served as a side to various stews and sauces. This recipe pairs it with Shito, a spicy Ghanaian black pepper sauce, and crispy fried fish, creating a classic and satisfying meal.
Fatoo is a hearty and nutritious porridge made from fermented sorghum, a staple grain in Lesotho. It has a slightly tangy flavor due to fermentation and is often enjoyed for breakfast or as a filling meal. It can be served plain or with added sugar.
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.
A quintessential Nepalese comfort food, Gundruk is a fermented leafy green vegetable, often served with Dhido, a thick porridge made from millet or buckwheat flour. It's a staple in many Nepalese households, especially in rural areas.
Bwiro is a traditional Marshallese dish made from fermented breadfruit, offering a unique sweet and slightly tangy flavor. It's a preserved food, historically important for its long shelf life.
