swap_horiz Curtido Alternatives

1

Parmigiano-Reggiano

Parmigiano-Reggiano is an Italian PDO hard cheese produced in Emilia-Romagna since at least the 13th century, aged a min...

Italian Pdo Aged Cheese

9.20 Excellent

2

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

3

Whisky

Fermented grain mash provides the starting point for whisky, a distilled alcoholic drink made in many countries. Dependi...

Barrel Aged Spirit Alcoholic Distilled

9.20 Excellent

4

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

5

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

8.43 Great

6

Pao Cai

Pao cai is a Chinese preparation of vegetables preserved through fermentation in a seasoned brine, with Sichuan pao cai...

Spicy Condiment Sichuan Lacto Fermented

8.27 Great

7

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

8

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

9

Suan Cai

Suan cai is a traditional Chinese fermented vegetable, with its name literally translating to "sour vegetable." It is a...

Chinese Tangy Sichuan Lacto Fermented

8.10 Great

10

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

11

Nukazuke

Nukazuke is a type of traditional Japanese pickle, or tsukemono, created by fermenting vegetables in a bed of fermented...

Traditional Japanese Probiotic Lacto Fermented

8.02 Great

12

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

13

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

14

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

15

Attieke

Attiéké is a couscous-like fermented cassava dish originating in Côte d'Ivoire, recognized by UNESCO as part of the inta...

Vegetable West African Ivorian Fermented Cassava

7.85 Good

16

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

17

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

18

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

19

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

20

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