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Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Kimchi. A traditional Korean dish, kimchi is most commonly made up of fermented napa cabbage and might include daikon radish, carrots, garlic, ginger, scallions, fish sauce and chili flakes.
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4]
Sauerkraut – Finely sliced and fermented cabbage; Sausage – Meat product; Seaweed – Algae that can be eaten and used for culinary purposes; Shrimp – Crustaceans used for culinary purposes; Sour cabbage – Fermented vegetable preserve; Spanish pickle [8] [9] [10] Spreewald gherkins – Specialty gherkin from Brandenburg
Fermented cabbage is good for the gut. Cabbage’s crispy texture makes it perfect for fermenting in a brine. Soaking cabbage in a salt brine encourages the growth of good bacteria, otherwise ...
It then took root in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. [9] According to Mack and Surina (2005), the Slavic peoples of Europe likely discovered fermented cabbage on their own. [10]
Cabbage Coleslaw, sometimes is a type of salad consisting primarily of shredded raw cabbage. It may also include shredded carrots. Cookie salad: Minnesota, United States: Dessert salad A salad from the U.S. state of Minnesota made with buttermilk or sour cream, vanilla pudding, whipped cream, mandarin oranges, and fudge stripe shortbread cookies.
Curtido (Spanish pronunciation: [kuɾˈtiðo]) is a type of lightly fermented cabbage relish.It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart coleslaw.