Best Lacto Fermented
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Kimchi is a traditional Korean food consisting of salted and fermented vegetables, most commonly prepared with napa cabbage and Korean radishes. The vegetables are seasoned with a variety of ingredients, including chili powder, garlic, ginger, scallions, and salted seafood. It is a staple dish in Ko...
Sauerkraut is a traditional fermented food made from finely shredded cabbage that has been preserved through a lactic acid fermentation process. While strongly associated with German and Eastern European cuisines, the practice of fermenting cabbage is believed to have originated in ancient China, wh...
Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake lees. Common vegetables include daikon, cucumber, eggplant, and cabbage. The preservation process often involves lactic-acid fermentation. Tsukemono is traditionally served alongsi...
Pao cai is a Chinese preparation of vegetables preserved through fermentation in a seasoned brine, with Sichuan pao cai being a prominent regional form. Vegetables such as cabbage, radish, and long beans may be submerged in a reusable brine maintained in a covered fermentation jar. Lactic-acid ferme...
Preserved lemons are a condiment central to North African cookery, particularly Moroccan cuisine, made by curing lemons in salt and their own juice over a period of several weeks. The salt draws out moisture and the citric acid environment pickles the rind, which softens and develops a complex, tang...
Suan cai is a traditional Chinese fermented cabbage and staple winter dish in Northeastern China, made by lacto-fermenting whole napa cabbage in a salt brine.
Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as nukadoko. The nukadoko is a paste composed of roasted rice bran, salt, water, and starter cultures rich in lactic acid bacteria and yeast. To maintain the microbial balance, the be...
Nukazuke is a traditional Japanese pickle made by fermenting vegetables in a fermented rice bran paste called nuka, which relies on a complex living microbiome.
Curtido is a lightly fermented cabbage relish from El Salvador and other parts of Central America. It is made from shredded cabbage, carrots, onions, and oregano, sometimes with the addition of jalapeño or other chili peppers, and is cured in a vinegar-based brine. Unlike fully lacto-fermented prepa...
