swap_horiz Jocoque Alternatives

1

Nuoc mam

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is...

Fermented Fish Vietnamese Umami Condiment

9.0 Excellent

2

Sherry Vinegar

Sherry vinegar is a gourmet wine vinegar produced in the Jerez region of Andalusia, Spain, where its production is prote...

Spanish Aged Condiment Andalusia

8.9 Great

3

Cultured butter

Cultured butter is produced by fermenting cream with lactic acid bacteria before churning, a traditional European method...

European Lactic Acid Dairy Tangy

8.7 Great

4

Crème fraîche

Crème fraîche is a French cultured dairy product with a fat content of approximately 30%, made by allowing cream to ferm...

French Rich Cultured Dairy

8.6 Great

5

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.5 Great

6

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and Willia...

British Umami Condiment Fish

8.5 Great

7

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

8

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

9

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.3 Great

10

Mirin

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as sho...

Japanese Sweet Cooking Condiment

8.3 Great

11

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

8.3 Great

12

Tabasco sauce

Tabasco sauce is a brand of hot sauce made by the McIlhenny Company of Avery Island, Louisiana. First produced in 1868 b...

American Spicy Fermented Condiment

8.2 Great

13

Douchi

Douchi is a traditional Chinese condiment made from fermented and salted black soybeans, with a culinary history in Chin...

Chinese Umami Condiment Soy

8.1 Great

14

Garum

Garum was a fermented fish sauce that served as a fundamental ingredient in the cuisine of ancient Rome and throughout t...

Historical Fermented Fish Condiment Fish

8.1 Great

15

Hoisin sauce

Hoisin sauce is a thick, dark, and fragrant condiment widely used in Chinese cuisine, particularly in Cantonese cooking....

Chinese Sweet Umami Condiment

8.1 Great

16

Sriracha

Sriracha is a type of hot chili sauce named after the coastal city of Si Racha in Thailand, where it was traditionally s...

Condiment Tangy Hot Sauce Fermented Chili

8.1 Great

17

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

8.1 Great

18

Sour cream

Sour cream is a North American and Eastern European fermented cream product with roughly 20% fat content, produced by cu...

European Cultured Dairy Condiment

8.0 Great

19

Torshi

Torshi is a category of pickled vegetables traditional to Iranian cuisine and widely consumed across the Middle East and...

Persian Condiment Tangy Pickled

7.9 Good

20

Atchara

Atchara is a traditional Filipino condiment consisting primarily of shredded unripe green papaya pickled in a solution o...

Condiment Tangy Filipino Pickled

7.6 Good