Fermented Vegetables

🇷🇸Serbia

Roast Meat with Sauerkraut

Подварак

Shredded sauerkraut cooked down with onion, paprika and smoked meat, then baked under a duck, turkey or pork joint.

🇰🇷South Korea

Salted Anchovy

멸치젓

Anchovies salted and fermented for months, a key ingredient in kimchi and the base for many Korean soups and stews.

🇰🇷South Korea

Salted Shrimp

새우젓

Small shrimp salted and fermented, an essential ingredient in kimchi and a key umami source in Korean cuisine.

🇰🇷South Korea

Salted Squid

오징어젓

Squid salted and fermented with gochugaru and vegetables, a popular banchan and kimchi ingredient.

🇳🇱Netherlands

Sauerkraut Stamppot

Zuurkoolstamppot

Hearty dish of mashed potatoes and sauerkraut, enriched with butter and bacon bits, served with rookworst.

🇳🇵Nepal

Sinki

सिन्की

Radish taproots are fermented underground, dried, and later simmered into a sour Nepali soup or pickle.

🇱🇦Laos

Som Moo

ສົ້ມໝູ

Pork and pork skin cured with rice, garlic and salt until sour, wrapped in banana leaf and eaten raw or grilled.

🇸🇮Slovenia

Sour Turnip

Kisla repa

Turnip shredded into long threads and fermented in barrels through the autumn, sour and crunchy — the Slovenian answer to sauerkraut.

🇧🇾Belarus

Soured Cabbage

Квашаная капуста

Cabbage shredded, salted and left to ferment in barrels with carrot, caraway and often cranberries, eaten as a salad and cooked into soups all winter.

🇰🇷South Korea

Stuffed Cucumber Kimchi

오이소박이

Cucumbers slit and stuffed with a seasoned chili and radish filling, a crisp, refreshing summer kimchi.

🇳🇴Norway

Surkål (Sauerkraut)

Surkål

A Norwegian sauerkraut of fermented cabbage, served with ribbe and sausages, a Christmas and daily staple

🇵🇪Huánuco, Peru

Tocosh

Fermented potato from Huánuco with a strong aroma, eaten as a traditional Andean food and remedy.

🇰🇷South Korea

Tofu with Kimchi

두부김치

Stir-fried kimchi with pork served over plain boiled tofu, a classic drinking food (anju) that balances spicy and mild.

🇳🇬Nigeria

Ugba

Oil bean seeds sliced, boiled and fermented into slippery strips with a sharp smell, eaten in abacha and nkwobi.

🇰🇵North Korea

White Kimchi

백김치

A non-spicy kimchi made without gochugaru, with napa cabbage, radish, pear, jujube, and pine nuts in a clear, refreshing brine.

🇰🇵North Korea

Winter Water Kimchi

동치미

Whole radishes fermented in a clear, white brine with garlic, ginger, and pear, producing an effervescent, clean-tasting kimchi.

🇸🇳Senegal

Yeet

Sea snail fermented and dried until it turns black and intensely pungent, used in small pieces to season ceeb.

🇰🇷South Korea

Young Radish Greens Kimchi

열무김치

Young radish tops fermented with a light chili seasoning, a refreshing summer kimchi with a light, grassy flavor.