swap_horiz Attieke Alternatives

1

Kimchi

Salted and fermented vegetables form the basis of kimchi, a staple of Korean cooking served as a side dish with everyday...

Korean Spicy Probiotic Vegetable

9.20 Excellent

2

Geuze

Geuze is a traditional Belgian beer created by blending young and old spontaneously fermented lambic ales. The mixture u...

Traditional Sour Beer Belgian Effervescent

9.20 Excellent

3

Sauerkraut

Sauerkraut is a traditional fermented food made from finely shredded cabbage that has been preserved through a lactic ac...

German Probiotic Vegetable Cabbage

8.45 Great

4

Preserved lemon

Preserved lemons are a condiment central to North African cookery, particularly Moroccan cuisine, made by curing lemons...

North African Citrus Condiment Vegetable

8.25 Great

5

Umeboshi

Umeboshi are Japanese salt-pickled ume fruits (Prunus mume) that have been a staple of Japanese cuisine since at least t...

Traditional Japanese Vegetable Pickled Plum

8.10 Great

6

Nukaduke

Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as...

Japanese Umami Vegetable Lacto Fermented

8.05 Great

7

Takuan

Takuan is a traditional Japanese fermented food made from pickled daikon radish. The radishes are traditionally dried in...

Japanese Vegetable Pickled Fermented Daikon

8.00 Great

8

Black garlic

Black garlic is produced by fermenting whole garlic bulbs at high humidity and temperatures of around 60–90°C for severa...

Maillard Fermented Asian Umami

7.95 Good

9

Misozuke

Misozuke is a traditional Japanese preservation technique in which foods such as vegetables, tofu, fish, or meat are pic...

Japanese Fermented Umami Vegetable

7.85 Good

10

Curtido

Curtido is a lightly fermented cabbage relish from El Salvador and other parts of Central America. It is made from shred...

Vegetable Central American Salvadoran Cabbage

7.75 Good

11

Kasuzuke

Kasuzuke is a Japanese pickling method in which vegetables, fish, or meat are cured in sake lees (kasu), the residual ma...

Japanese Fermented Sweet Vegetable

7.70 Good

12

Gari

Gari is a staple food in West Africa produced from fermented, grated, and dried cassava tubers. The processing involves...

Staple Vegetable West African Dried

7.55 Good

13

Gundruk

Gundruk is a traditional Nepali food consisting of fermented leafy vegetables. It is typically made from mustard, radish...

Traditional Vegetable Nepali Dried

7.20 Good

14

Poi

Poi is a traditional Hawaiian staple food made from fermented taro root (Colocasia esculenta) that has been cooked, poun...

Traditional Hawaiian Vegetable Starchy

7.20 Good

15

Dawadawa

Dawadawa is a traditional West and Central African condiment produced by fermenting the seeds of the African locust bean...

Fermented Condiment West African Soy

7.15 Good

16

Ugba

Ugba, also known as ukpaka, is a traditional fermented condiment made from the seeds of the African oil bean tree, scien...

Condiment West African Igbo Legume

7.05 Good

17

Dolo

Dolo is a traditional sorghum- or millet-based beer brewed in parts of West Africa, including Burkina Faso. It is common...

Traditional Beverage West African Mildly Alcoholic

6.95 Fair

18

Ogiri

Ogiri is a group of strongly flavored fermented seed condiments used in West African cooking, particularly in Nigeria. D...

Condiment West African Pungent Legume

6.85 Fair

19

Sinki

Sinki is a traditional Nepali fermented vegetable made from shredded radish, especially associated with the hill regions...

Traditional Vegetable Nepali Dried

6.65 Fair

20

Tchoukoutou

Tchoukoutou is a traditional fermented beer made primarily from sorghum and consumed in Benin and other parts of West Af...

Traditional Beverage West African Benin

6.31 Fair