Preserving & fermentation

A roasted-pepper-and-eggplant condiment from the Balkans, traditionally preserved for winter use.

Air-dried, vinegar-cured meat from Southern Africa, seasoned with salt, black pepper, and coriander.

A Chinese preserved egg dish made by curing duck, chicken, or quail eggs in an alkaline mixture.

A condiment from the Indian subcontinent, chutney comes in fresh and preserved forms, used as a spicy relish alongside staples like rice.

Duck confit is whole duck preserved by salt curing and slow cooking in its own fat.

Doenjang is a Korean fermented soybean paste made with soybeans and brine.

A dry Japanese rice topping made from dried fish or eggs, seaweed, sesame, sugar, and salt.

A fermented Korean condiment made from red chili powder, glutinous rice, fermented soybeans, barley malt, and salt.

A fermented vegetable dish from Korea, traditionally made with cabbage or daikon, salted and aged in earthenware vessels.

A fermented tea beverage made with a symbiotic culture of bacteria and yeast.

Mortadella is a large Italian cured pork sausage with visible cubes of pork fat.

A Japanese rice ball made from plain white rice, shaped by hand and often wrapped in nori.

A Filipino stew of meat, seafood, or vegetables braised in vinegar, garlic, salt or soy sauce, and oil.

A slow-cooked, fat-preserved meat paste from central France, served cold and spread on toast.

A lightly salted, fermented Baltic Sea herring with a strong smell and acidic taste.

Japanese preserved vegetables, typically pickled in salt, brine, or rice bran.

Sour, salty pickled ume fruits from Japan, traditionally made with salt and sun-drying.