Still hungry? Check out more recipes below!
A briny, crunchy kimchi that blends napa cabbage with umami-rich kelp for an ocean-kissed twist. Spicy, garlicky, and probiotic, it’s a vibrant banchan to brighten any meal. Ferments into deeper flavor over a few days.
Placali is a smooth, slightly tangy West African cassava paste, traditionally fermented and served as a starchy base alongside hearty soups and stews. It’s naturally gluten-free and very simple, made from cassava, water, and a touch of salt.
Balichão is a traditional condiment originating from Macau, known for its robust umami flavor thanks to its fermented shrimp base, enhanced with spices and aromatics.
Salted Plums in Vinegar, also known as Umeboshi, is a traditional Japanese preserved plum dish that's a perfect balance of sweet, salty, and tangy.
Achar is a traditional Indian pickle made with ripe mangoes and aromatic spices, offering a tangy and spicy accompaniment to any meal.
Sudanese Kasro is a traditional bread made primarily from sorghum and wheat, offering a unique flavor and a soft, chewy texture. It's often paired with savory dishes and consumed as a staple in Sudanese cuisine.
Ræst Kjøt is a traditional Faroese dish featuring air-dried fermented sheep meat, seasoned with salt and commonly accompanied by a simple vinegar and water mix for dipping, boasting a unique, tangy flavor profile.
Panta Bhaat is a traditional Bengali dish made from fermented rice served with mustard oil and a variety of toppings, offering a refreshing and tangy taste.
Busan Jeot-jang is a Korean fermented shrimp side dish, perfect for adding umami-rich flavors to any meal. This homemade version offers a balance of spicy, salty, and slightly sweet flavors.
Prairie Sauerkraut is a tangy, probiotic-rich side dish made by fermenting cabbage with carrots, onions, and aromatic spices, perfect for enhancing any meal.
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