swap_horiz Gundruk 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

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

3

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

4

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

5

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

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

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

8

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

9

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

10

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

11

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

12

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

13

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

14

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

15

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

7.6 Good

16

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

17

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

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

Kinema

Kinema is a traditional fermented soybean food associated with communities in the eastern Himalayan foothills, including...

Traditional Soy Nepali Fermented Soybean

7.0 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