Fermented & Cultured Recipes

Acar Kuning is a jewel of Indonesian cuisine, offering a brilliant balance of crunch, acidity, and aromatic warmth. Unlike simple vinegar pickles, this cooked variety features a lu...

Tarkhineh is one of the world's oldest 'instant soups,' a traditional Persian staple originating from the Zagros Mountains. This probiotic-rich concentrate is made by fermenting pa...

Kashk is the soul of Persian and Central Asian cuisine, a deeply umami-rich fermented dairy product that transforms simple yogurt into a complex, tangy powerhouse. Traditionally ma...

Hailing from the lush hills of Nepal, Khalpi is a traditional fermented cucumber pickle that captures the essence of Himalayan preservation techniques. Unlike vinegar-based pickles...

Kkakdugi is a beloved Korean staple characterized by its satisfying crunch and the refreshing, sweet-and-spicy profile of the Mu (Korean radish). Unlike cabbage kimchi, these bite-...

Originating from the high altitudes of the Himalayas, Sinki is a traditional Nepalese masterpiece of preservation that transforms humble radish taproots into a sour, umami-rich del...

Gundruk is the undisputed national treasure of Nepal, a deeply umami-rich fermented green that captures the rugged spirit of the Himalayas. Created by wilting and fermenting mustar...

Bettarazuke is a celebrated specialty of Tokyo's Nihonbashi district, traditionally enjoyed during the 'Ebisu-ko' festival to bring good fortune. Unlike standard pickles, these dai...

Nukazuke is a cornerstone of Japanese soul food, a traditional fermentation method that uses a 'nukadoko' (rice bran bed) to transform humble vegetables into probiotic-rich, umami-...

Smetana is the velvety, high-fat soul of Eastern European cuisine, offering a complex tang and luxurious mouthfeel that store-bought versions simply cannot replicate. Unlike standa...

Step back into the bustling delis of the Lower East Side with these authentic, naturally fermented Kosher dills. Unlike vinegar-based pickles, these are cured in a salty brine with...

A cornerstone of Balkan soul food, these whole fermented cabbage heads are the essential foundation for authentic Sarma (stuffed cabbage rolls). Through the ancient magic of lacto-...

Transport your palate to the sun-drenched gardens of Italy with this vibrant, probiotic-rich medley of crisp vegetables. Unlike vinegar-based quick pickles, this traditional fermen...

Discover the transformative power of salt and time with this authentic, crunchy, and tangily effervescent sauerkraut. Rooted in Central European traditions, this recipe relies on l...

Nabak-kimchi is a refreshing, festive water kimchi known for its vibrant pink hue and crisp, effervescent broth. Traditionally served during Korean New Year (Seollal) or alongside ...

Dongchimi is a cooling, effervescent treasure of Korean cuisine, traditionally prepared in late autumn to be enjoyed throughout the winter months. Unlike the fiery red cabbage kimc...

Experience the legendary 'Champagne of the Steppe,' a sparkling, probiotic-rich beverage that has fueled Central Asian nomadic cultures for millennia. This traditional Koumiss offe...

Hailing from the vast deserts of Turkmenistan and Kazakhstan, Chal is a sparkling, effervescent fermented camel milk prized for its probiotic richness and cooling properties. This ...

Atchara is the vibrant, golden soul of Filipino condiments, offering a brilliant explosion of sweet, tangy, and savory flavors. Traditionally served to cut through the richness of ...

A cornerstone of the Japanese pantry, Takuan is a vibrant, crunchy pickled radish named after the Zen monk Takuan Sōhō. This recipe yields a beautifully balanced pickle that marrie...

Rakkyo, or pickled Chinese scallions, are a beloved staple of Japanese cuisine, prized for their translucent pearly white appearance and an addictive, crisp snap. These small bulbs...

Deep from the heart of Sichuan province comes Pao Cai, a vibrant, 'living' ferment characterized by its effervescent crunch and complex, numbing heat. Unlike quick pickles, this tr...

Born in the lush dairy regions of Normandy, France, crème fraîche is the sophisticated, nutty cousin to standard sour cream. This liquid gold is prized for its high butterfat conte...

Matzoon is the soul of the Armenian table, a centuries-old fermented treasure known for its distinctively tangy profile and velvety, thick consistency. Unlike standard commercial y...