swap_horiz Miang kham 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

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

6

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

7

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

8

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

9

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

10

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

11

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

12

Mojama

Mojama is a traditional Spanish delicacy consisting of salt-cured tuna loin, primarily produced in the coastal regions o...

Spanish Traditional Mediterranean Fish

8.0 Great

13

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

8.0 Great

14

Tepache

Tepache is a lightly fermented Mexican drink made from pineapple rinds, water, and piloncillo sugar, with pre-Columbian...

Traditional Beverage Mexican Mildly Alcoholic

7.9 Good

15

Jeotgal

Jeotgal is a broad category of Korean salted and fermented seafood condiments made from various marine ingredients such...

Korean Traditional Condiment Fish

7.9 Good

16

Tomme de Savoie

Tomme de Savoie is a traditional French semi-soft cow's milk cheese originating from the Savoie region in the French Alp...

French Alpine Traditional Cheese

7.9 Good

17

Landjäger

Landjäger is a type of semi-dried, fermented sausage popular in Germany, Austria, and Switzerland. The meat mixture, typ...

Snack Meat German Swiss Dry Cured

7.7 Good

18

Meju

Meju is a traditional Korean food product consisting of dried, fermented blocks of cooked soybeans. The blocks are natur...

Korean Traditional Starter Soy

7.7 Good

19

Red Leicester

Red Leicester is a traditional English cheese made from cow's milk, originating in Leicestershire. The cheese is disting...

Traditional British Orange Cheese

7.7 Good

20

Pla Ra

Pla ra is a Thai fermented fish product used as a seasoning, sauce, or paste. It is made by fermenting freshwater fish w...

Traditional Chunky Condiment Thai

6.7 Fair