swap_horiz Umeboshi Alternatives

1

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

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

9.20 Excellent

3

Miso

Fermenting soybeans with salt and koji produces miso, a Japanese seasoning paste with a deeply savory taste. Koji common...

Japanese Probiotic Umami Soy

9.15 Excellent

4

Sake

Sake is a Japanese rice wine fermented using Aspergillus oryzae mold in a process called multiple parallel fermentation,...

Traditional Japanese Rice Wine Beverage

9.10 Excellent

5

Katsuobushi

Made from skipjack tuna, Katsuwonus pelamis, katsuobushi concentrates fish into hard blocks that can be shaved into thin...

Japanese Umami Fish Dashi

9.10 Excellent

6

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

9.08 Excellent

7

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

9.02 Excellent

8

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.50 Great

9

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

8.48 Great

10

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

8.45 Great

11

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

12

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

13

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

14

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

15

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

16

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

17

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

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