Pickles & Fermented Condiments
Sauerkraut
Hapukapsas
Germany
Sauerkraut is finely cut cabbage fermented with salt until pleasantly sour and crunchy-soft, with Slovak Kyslá kapusta as a named tradition.
Original eatfuls sticker artwork
What it is
A closer look at Sauerkraut.
Sauerkraut is finely cut cabbage fermented with salt until pleasantly sour and crunchy-soft, with Slovak Kyslá kapusta as a named tradition.
What to look for
Know it when you find it.
Look for a clean lactic tang, crisp strands, and no harsh vinegar flavour in a crock, jar, or cooked serving.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Sauerkraut.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Sri Lanka
Sri Lankan Pickle
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
Aloo Achar
आलु अचार
Boiled potatoes are tossed with toasted sesame, chilli, lemon, and fenugreek into a bright Nepali achar.
Israel
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עמבה
Pickled green mango sauce with fenugreek, turmeric and mustard, brought from Iraq and now poured into sabich and shawarma.
United Kingdom
Ardglass Potted Herring
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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
Shrimp Paste
Belacan
Fermented shrimp paste blocks made from tiny geragau shrimp, essential umami ingredient in Malay cooking, deep purple-brown color with strong pungent aroma, foundational