Pickles & Fermented Condiments
Fermented Cempedak
Mandai
Indonesia
Fermented cempedak peel from Kalimantan, unique ingredient with sour fermented flavor.
Original eatfuls sticker artwork
What it is
A closer look at Fermented Cempedak.
Fermented cempedak peel from Kalimantan, unique ingredient with sour fermented flavor.
What to look for
Know it when you find it.
Sour fermented flavor, unique texture, authentic preparation, properly fermented.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fermented Cempedak.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Sri Lanka
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අච්චාරු
Carrot, onion, green chilli and unripe fruit pickled with mustard, vinegar and sugar, sold in jars and by the bag at roadside stalls.
Nepal
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Israel
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Pickled green mango sauce with fenugreek, turmeric and mustard, brought from Iraq and now poured into sabich and shawarma.
United Kingdom
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South Africa
Atchar
A South African pickle of green mangoes, vegetables, and spices in oil, a Cape Malay and Indian condiment
Philippines
Pickled Papaya
Atchara
A sweet pickled green papaya with carrots, bell peppers, and raisins in vinegar, a classic side for grilled meats.
Egypt
Bedengan Mekhalel
باذنجان مخلل
Egyptian pickled eggplant, whole or sliced, cured in brine with garlic, dill, and spices.
Brunei
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Fermented shrimp paste blocks made from tiny geragau shrimp, essential umami ingredient in Malay cooking, deep purple-brown color with strong pungent aroma, foundational