swap_horiz Stinkheads 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

9.20 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

9.10 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

9.08 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

9.02 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

8.50 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

8.48 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

8.43 Great

8

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

8.40 Great

9

Taleggio

Taleggio is an Italian PDO washed-rind cheese from the Val Taleggio valley in Lombardy, one of the oldest soft cheeses i...

Italian Soft Cheese Pungent

8.30 Great

10

Laphet

Laphet, also spelled lahpet, is a fermented tea leaf preparation from Myanmar considered the national dish of the countr...

Traditional Salad Burmese Leaf

8.25 Great

11

Makgeolli

Makgeolli is a traditional Korean alcoholic beverage made from fermented rice, water, and nuruk, a Korean fermentation s...

Korean Traditional Rice Wine Beverage

8.20 Great

12

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

8.10 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

8.02 Great

14

Padaek

Padaek is a potent fermented fish paste central to Lao cuisine and the broader culinary traditions of the Isan region in...

Traditional Fish Lao Pungent

7.55 Good

15

Prahok

Prahok is a foundational ingredient in Cambodian cuisine, consisting of a pungent fermented fish paste typically made fr...

Traditional Cambodian Fish Pungent

7.45 Good

16

Chicha de jora

Chicha de jora is an Andean fermented corn beer with origins in the Inca Empire, where it held sacred status and was cen...

Traditional Indigenous Andean Beverage

7.25 Good

17

Hongeohoe

A Korean fermented skate (Raja kenojei) specialty of Jeolla Province, notable for an extreme ammonia odor developed duri...

Korean Traditional Fish Pungent

5.85 Mediocre

18

Fesikh

Fesikh is a traditional Egyptian preparation of salted, fermented grey mullet that is usually dried before serving. It i...

Traditional Egyptian Fish Pungent

5.75 Mediocre

19

Hákarl

Hákarl is a traditional Icelandic preparation of Greenland shark, most commonly identified as Somniosus microcephalus. T...

Traditional Icelandic Fish Pungent

5.65 Mediocre

20

Surströmming

Surströmming is Swedish fermented Baltic herring, traditionally prepared by allowing salted fish to undergo fermentation...

Traditional Swedish Fish Pungent

5.40 Mediocre