swap_horiz Banku Alternatives

1

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

9.2 Excellent

2

Sake

Sake is a Japanese rice wine fermented using Aspergillus oryzae mold in a process called multiple parallel fermentation,...

Traditional Japanese Rice Wine Beverage

9.1 Excellent

3

Kriek Lambic

Kriek Lambic is a traditional Belgian beer style produced by steeping sour Morello cherries in spontaneously fermented l...

Traditional Sour Beer Belgian Fruit

9.1 Excellent

4

Lambic Beer

Lambic is a traditional Belgian beer produced by spontaneous fermentation, in which cooled wort is exposed to wild micro...

Traditional Belgian Sour Spontaneous Fermentation

9.0 Excellent

5

Injera

Injera is a sourdough-risen flatbread central to Ethiopian and Eritrean cuisine. It is traditionally made from teff flou...

Ethiopian Sourdough Grain Flatbread

8.8 Great

6

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.5 Great

7

Oud Bruin

Oud Bruin is a traditional sour brown ale style originating from the East Flanders region of Belgium. It is produced usi...

Traditional Oak Aged Belgian Malt

8.5 Great

8

Saucisson sec

Saucisson sec is a traditional French dry-cured sausage made from pork, salt, and seasonings, fermented and air-dried ov...

French Traditional Meat Dry Cured

8.4 Great

9

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.4 Great

10

Shio koji

Shio koji is a Japanese seasoning and marinade made from a mixture of koji (cooked rice inoculated with the mold Aspergi...

Japanese Umami Grain Marinade

8.3 Great

11

Laphet

Laphet, also spelled lahpet, is a fermented tea leaf preparation from Myanmar considered the national dish of the countr...

Traditional Salad Burmese Leaf

8.3 Great

12

Makgeolli

Makgeolli is a traditional Korean alcoholic beverage made from fermented rice, water, and nuruk, a Korean fermentation s...

Korean Traditional Rice Wine Beverage

8.2 Great

13

Kenkey

Kenkey is a traditional Ghanaian fermented food made from white corn, serving as a dietary staple for the Ga and Fante p...

Staple Grain Steamed Ghanaian

7.8 Good

14

Tarhana

Tarhana is a traditional fermented dried food primarily found in Turkish cuisine, prepared by combining cracked wheat, y...

Traditional Turkish Grain Dried

7.5 Good

15

Kishk

Kishk is a traditional Middle Eastern food product made by combining cracked wheat (bulgur) or flour with fermented yogu...

Traditional Grain Levantine Dried

7.3 Good

16

Kisra

Kisra is a traditional fermented flatbread and a dietary staple in Sudan and South Sudan. It is prepared from a batter o...

Traditional Grain Flatbread Sudanese

7.2 Good

17

Tapai

Tapai is a traditional fermented food widely consumed in Southeast Asia, particularly in Indonesia, Malaysia, and the Ph...

Traditional Sweet Grain Southeast Asian

7.2 Good

18

Ogi

Ogi, also known as akamu or pap, is a traditional West African fermented cereal pudding. It is produced by soaking maize...

Traditional Porridge Grain Nigerian

7.1 Good

19

Akamu

Akamu, also known as ogi or pap, is a traditional West African fermented cereal porridge commonly made from white corn,...

Traditional Grain Nigerian Pap

7.1 Good

20

Ting

Ting is a fermented sorghum porridge consumed in southern African countries including Botswana, South Africa, and Zimbab...

Traditional Staple Grain Southern African

7.0 Good