swap_horiz Gari Alternatives

1

Kimchi

Kimchi is a traditional Korean food consisting of salted and fermented vegetables, most commonly prepared with napa cabb...

Korean Spicy Probiotic Vegetable

9.2 Excellent

2

Sauerkraut

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

German Probiotic Vegetable Cabbage

8.5 Great

3

Preserved lemon

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

North African Citrus Condiment Vegetable

8.3 Great

4

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

8.1 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

8.1 Great

6

Takuan

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

Japanese Vegetable Pickled Fermented Daikon

8.0 Great

7

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

8.0 Great

8

Misozuke

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

Japanese Fermented Umami Vegetable

7.9 Good

9

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

7.9 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

7.8 Good

11

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

12

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

7.7 Good

13

Banku

Banku is a Ghanaian staple food made from a fermented mixture of corn dough and cassava dough, cooked by stirring in boi...

Traditional Staple Grain Ghanaian

7.7 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

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

7.2 Good

17

Gundruk

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

Traditional Vegetable Nepali Dried

7.2 Good

18

Poi

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

Traditional Hawaiian Vegetable Starchy

7.2 Good

19

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

7.1 Good

20

Sinki

Traditional Nepali product made by pit-fermenting shredded radish, resulting in an acidic condiment used as a flavoring...

Traditional Vegetable Nepali Dried

6.7 Fair