Also dhokla is one of the fermented foods of western india. Then there is Kanji made from black carrots. I like the cultural diversity of India and never run out of options despite being a vegetarian. I make different types of dosa too at home.
Something my family loves is chow chow. It's a ferment that originates in the western areas of the appalachian mountains but has become very popular all throughout the deep south. It is shredded cabbage, carrots, garlic, and onions fermented in vinegar. It can be mild or very spicy. A popular use for it is on hot dogs or sandwiches
One fermented food from Nepal is gundruk also known as dried fermented spinach or leafy greens. It’s my favourite dish growing up and we used to eat it on everything.
Tho u represent Indian foods well, u miss a huge opportunity in not exploring North east Indian food. My home state Assam, has awesome fermented bamboo shoots recipes and the other Northeastern states do as well! We are very overlooked even in India, so hope u explore this side of India too!
@@moubhattacharyya1141 people might have already sent recipes but it didnt make to the video? How would u know? Can u check her inbox? She also does videos without collabs.
Ohh yess I have heard of fermented bamboo shoots. My sister is currently in the N. E. I hope they can expand its production so that it gains more popularity.
I love fermented foods. Pickled cod milt, and ryazhenka are two of my favorite underrated and not talked about enough fermented foods. The process of making the baked milk overnight for preparing ryazhenka has a lovely smell.
@@justmini8361I have been to karnataka and know that kokum is a kind of fruit and its drink is very delicious. Hibuscus is a flower we have at our home. Both are different things.
Krakus is the best sauerkraut for me. It's the only one I can eat without having an asthma attack! Lol. My grandpa was Yugoslav (or Serbian as he'd be classed today). He taught me how to make sauerkraut and how opening to check too often would ruin the fermentation. My first few attempts were terrible, and expensive. I forgot about one jar, and was woken by a BANG! and sound of breaking glass in the middle of the night. Rushed downstairs to find pungent cabbage hanging from cabinet handles, and broken glass all over the place. I'd forgotten about one of the sauerkraut, and the fermentation "fizz"/gas had built up and boom. Cabbage bomb.
@@Dave_en omg, especially if it was red wine...🤣🤣🤣 My dad used to home brew lager, and he once got the yeast measurement wrong...BOOM! It was summer, so you can imagine what our home smelled like in the aftermath.🤮
@@Emerald.She-Ra Any kind of wine you might want to prepare, always use blow off tube or an airlock on the lid. Pressure must be released constantly. Else you are making potentially dangerous bottle bomb. First 4-5 days of fermentation is vigorous, so use large glass container and fill upto only 70% of its volume. Carry on with the rest of your process. You will never regret making your own wine by these safety measures.
@@Emerald.She-Ra I remember one incident 5 years ago when i filtered my red wine after first stage of fermentation. Since i had only kitchen equipments, i used a big plastic strainer and dumped the grapes skins in the open bin. Didnt have much time to put on the lid. The doorbell rang and two of my colleagues' wives came at our doorsteps. My wife welcomed them and offered tea. I was silently standing there while one of them smelled something funny and looked at the other. I guessed that they knew it was wine. Wine is a social taboo at our place but most people like to drink.🤣🤣🤣 Later the news spread like wildfire and everyone discussed that i make wine at home. Few of them even asked me to bring a bottle for them. Wine is evil but everyone secretly loves it.🤣🤣🤣
Your videos make me aware about various dishes of my own country to which I've been unaware all my life and it feels great to know that all households have their own different recipes which are indeed magnificent
I haven’t had one of the most famous fermented dishes in the world, which is from my country, but I absolutely love its pickled brethren, the Sill. I absolutely love sill
in Chile we have the Escabeche, that means pickle , usually we make onion escabeche but also hot chili peppers escabeche and its so simple to make, you just take a jar put the vegetables inside and fill with vinegar ✌🏽🇨🇱
From Québec we have to pickel or transform in sauce our garden for winter. My favorite recipe is green tomato pickel in half-water half-vinegar with conservation spice and onion.
As a Russian, Kvashanaya Kapusta is a must! To use to do a meat fermented cabbage soupe OR to enjoy as a salad with some plant oil and onions, this is always delicious !
Fermented stuff are not limited to pickles and side dishes. In my state, Manipur, we have this fermented fish , which is used in our traditional cuisines . Really hope you include some northeastern recipes.
සිංහල අච්චාරු or we 'sinhala achcharu' It is young papaya, green chillie, small onion with many more like young jack fruit to lotus root (it is different from province to province sometimes) fermented in vinegar mustard sauce.
Ogi baba fermented corn guinea corn and or millet. Blended into a paste and cooked on the stove. The end result is like custard like texture and eaten for breakfast with moi moi (bean pudding) or akara (bean fritters) - Nigeria 🇳🇬 😊
I really love makdous! it's a Lebanese fermented small eggplants. they're usually stuffed with minced red bell pepper and walnuts. they can be spicy too. I love the spicy version :)
Fermented herring, and I think you should try it. Not alone, but in Sweden where someone can guide you through the simple way to how to make it taste good. Don't open it in your car (some youtubers are really not going for the food, rather for the views). It doesn't smell that bad, we just had "surströmming" in our house, and you can't smell it. It's canned and never out of "season". Care toi try it properly?
My newest obsession is cucumber kimchi. I put it on toast for breakfast, top it with a poached egg and for my morning juice I have a shot of pickle brine. It’s amazing. I get mine from “Olive My Pickle.”
ehhhhh, preserving foods in canada goes way further back than just fur traders. that's a load of whitewashing. (before the inevitable, yes we did ferment things and yes i am indigenous thanks)
Ooh Maddy, the Collab we needed
Idli/dosa/uttapam - all made from fermented lentil-rice batter. Easy to digest, good for the tummy - easy breakfast foods
I love dosa
My favorite is dosa and idli!
I tried all these at a Sri Lankan restaurant near me 😍
Also dhokla is one of the fermented foods of western india. Then there is Kanji made from black carrots. I like the cultural diversity of India and never run out of options despite being a vegetarian.
I make different types of dosa too at home.
Something my family loves is chow chow. It's a ferment that originates in the western areas of the appalachian mountains but has become very popular all throughout the deep south. It is shredded cabbage, carrots, garlic, and onions fermented in vinegar. It can be mild or very spicy. A popular use for it is on hot dogs or sandwiches
One fermented food from Nepal is gundruk also known as dried fermented spinach or leafy greens. It’s my favourite dish growing up and we used to eat it on everything.
Tho u represent Indian foods well, u miss a huge opportunity in not exploring North east Indian food. My home state Assam, has awesome fermented bamboo shoots recipes and the other Northeastern states do as well! We are very overlooked even in India, so hope u explore this side of India too!
ppl need to share their recipes and videos, when she requests for different theme on her Insta account.
@@moubhattacharyya1141 people might have already sent recipes but it didnt make to the video? How would u know? Can u check her inbox? She also does videos without collabs.
Ohh yess I have heard of fermented bamboo shoots. My sister is currently in the N. E. I hope they can expand its production so that it gains more popularity.
hello,Assam Is My Favourite Place
im from Assam too! and some people says that we northeastern indian dont consider ourselves as Indians, i hope this misunderstanding gets solved 😞
I love fermented foods. Pickled cod milt, and ryazhenka are two of my favorite underrated and not talked about enough fermented foods. The process of making the baked milk overnight for preparing ryazhenka has a lovely smell.
I’m from Ukraine and my family is absolutely obsessed with kvasna kapusta, we usually make it with thinly sliced cabbage and carrots.
"Tape" is an Indonesian dessert made by fermented cassava or sticky rice
Sorrel, a fermented hibiscus 🌺 drink we make in the
Caribbean; usually around the holidays.🎄
We have it in Malanad side of karnataka india and it’s called as kokum
@@justmini8361I have been to karnataka and know that kokum is a kind of fruit and its drink is very delicious. Hibuscus is a flower we have at our home. Both are different things.
I for my part could eat sauerkraut any day of the week, its just the perfect side dish for anything savoury
Krakus is the best sauerkraut for me. It's the only one I can eat without having an asthma attack! Lol. My grandpa was Yugoslav (or Serbian as he'd be classed today). He taught me how to make sauerkraut and how opening to check too often would ruin the fermentation. My first few attempts were terrible, and expensive. I forgot about one jar, and was woken by a BANG! and sound of breaking glass in the middle of the night. Rushed downstairs to find pungent cabbage hanging from cabinet handles, and broken glass all over the place. I'd forgotten about one of the sauerkraut, and the fermentation "fizz"/gas had built up and boom. Cabbage bomb.
@@Emerald.She-RaI am picturing the entire scene in my mind that you mentioned. 😂😂😂
More so if you close the bottle while making wine.
@@Dave_en omg, especially if it was red wine...🤣🤣🤣
My dad used to home brew lager, and he once got the yeast measurement wrong...BOOM! It was summer, so you can imagine what our home smelled like in the aftermath.🤮
@@Emerald.She-Ra Any kind of wine you might want to prepare, always use blow off tube or an airlock on the lid. Pressure must be released constantly. Else you are making potentially dangerous bottle bomb. First 4-5 days of fermentation is vigorous, so use large glass container and fill upto only 70% of its volume. Carry on with the rest of your process. You will never regret making your own wine by these safety measures.
@@Emerald.She-Ra I remember one incident 5 years ago when i filtered my red wine after first stage of fermentation. Since i had only kitchen equipments, i used a big plastic strainer and dumped the grapes skins in the open bin.
Didnt have much time to put on the lid. The doorbell rang and two of my colleagues' wives came at our doorsteps. My wife welcomed them and offered tea. I was silently standing there while one of them smelled something funny and looked at the other. I guessed that they knew it was wine. Wine is a social taboo at our place but most people like to drink.🤣🤣🤣
Later the news spread like wildfire and everyone discussed that i make wine at home. Few of them even asked me to bring a bottle for them. Wine is evil but everyone secretly loves it.🤣🤣🤣
Your videos make me aware about various dishes of my own country to which I've been unaware all my life and it feels great to know that all households have their own different recipes which are indeed magnificent
Korea has so much more than kimchi in terms of fermented food. I love 된장 fermented soy bean paste especially in stew/soup
I haven’t had one of the most famous fermented dishes in the world, which is from my country, but I absolutely love its pickled brethren, the Sill. I absolutely love sill
Fermented cucumbers (sour pickles) and sauerkraut. I also ferment cauliflower and I loved it.
in Chile we have the Escabeche, that means pickle , usually we make onion escabeche but also hot chili peppers escabeche and its so simple to make, you just take a jar put the vegetables inside and fill with vinegar ✌🏽🇨🇱
Ive been working with fermented Pickled vegetables because my ancestors were german, i LOVE pickled onion, it takes away the Bitter and makes it sweet
Coconut chutney made with fermented mangos 😍😍😍😍😍😍
Can't wait to try all of them!
Kunu is a fermented millet drink made in Nigeria. It usually contains warm spices like ginger and can be served cold; sweetened or unsweetened.
Kwaśna (or rather kwaszona) kapusta is a Polish dish - if there's a regional variety from Cyprus It most likely isn't called that.
From Québec we have to pickel or transform in sauce our garden for winter. My favorite recipe is green tomato pickel in half-water half-vinegar with conservation spice and onion.
In the Philippines, we have atchara (pickled green papaya) and buro (fermented rice).
As a Russian, Kvashanaya Kapusta is a must! To use to do a meat fermented cabbage soupe OR to enjoy as a salad with some plant oil and onions, this is always delicious !
You can also try neragaram
Fermented stuff are not limited to pickles and side dishes. In my state, Manipur, we have this fermented fish , which is used in our traditional cuisines . Really hope you include some northeastern recipes.
Cafe Maddy 💖😊
සිංහල අච්චාරු or we 'sinhala achcharu'
It is young papaya, green chillie, small onion with many more like young jack fruit to lotus root (it is different from province to province sometimes) fermented in vinegar mustard sauce.
@gilfhound69 i'm from Sri Lanka. Here we speak Sinhalese and Tamil. Most of us are fluent in english too.
im chinese and i agree that we have pickled long beans its really good and mostly its a side dish or sause
오이 김치 is the bomb. Cold, refreshing, but spicy is an uncommon combination, but give it a shot. For real!
Kvashenaya kapusta from the last one man!!👍👍
Ogi baba fermented corn guinea corn and or millet. Blended into a paste and cooked on the stove. The end result is like custard like texture and eaten for breakfast with moi moi (bean pudding) or akara (bean fritters) - Nigeria 🇳🇬 😊
I really love makdous! it's a Lebanese fermented small eggplants. they're usually stuffed with minced red bell pepper and walnuts. they can be spicy too. I love the spicy version :)
Wow Cafe Maddy is here
🥳
Kanji tamilnadu traditional food term for fermented rice /millet drink
You have to check fermented foods from North East India. They are very famous
You can try mavadu from tamilnadu it literally have lots of taste......best served with curd rice
forget the sourdough starter i want to sleep snuggled up with the strawberry habanero jam
I made homemade sirachia, it was good and relatively stress free but it was also the spiciest thing I've ever had
Fermented herring, and I think you should try it. Not alone, but in Sweden where someone can guide you through the simple way to how to make it taste good. Don't open it in your car (some youtubers are really not going for the food, rather for the views).
It doesn't smell that bad, we just had "surströmming" in our house, and you can't smell it. It's canned and never out of "season". Care toi try it properly?
I love 甜酒 (tian jiu) a fermented rice drink!
In Poland:
- Kiszona kapusta
- Kiszone ogórki
- Kiszone pomidory
- Kiszone buraki
Brit here. - pickled onion and pickled eggs… absolutely foul 😂
here in my country we have pickled watermelon, we eat it next to steak, and its usually sweet but sour
Idli and dosa
My mum use to make it for almost every day
dude is literally speaking russian and the caption makes it seem like it’s a dish from cyprus 💀
The last one sounds so so so polish. Kwaśna kapusta.
I think it's Russian tho, accent too
I'm native polish speaker and it is polish.
I am native Russian speaker and it's Russian. Seriously, no joke.
Paanta bhat Or fermented rice from Bengal
In tamilnadu,we have been taking fermented rice at every day morning with shallot .
Anything that’s fermented is healthy as it contains probiotics. Looks good.. thnx
Look through south india's great variety of fermented rice-lentil breakfasts, every state has its own food to provide
As German Austrian Sauerkraut of course. 😊
Bwer is my favorite fermented food 🍺
Indian pickles are on next level. u should try that as well
Kvashenaya kapusta from Cyprus? What?
I know right!!!!😂😂😂😂
Traditional Cyprus dish, didn't you heard?)
Edik seems like a 100% native not ruzian boy
Spicy pickled okra!
Philippines 🇵🇭 buro specifically fish
Beryl! Did you not wear gloves making this stuff?! You are playing with fire, I respect it tho
Kanji is very helthy drink
My newest obsession is cucumber kimchi. I put it on toast for breakfast, top it with a poached egg and for my morning juice I have a shot of pickle brine. It’s amazing. I get mine from “Olive My Pickle.”
❤Maddy❤
Does pepperoni and cheese count
Or yogurt
Pickled beetroot in Scandinavian way.
Aaaye cafe maddy
What about Walrus flipper it is fermented in the ground for like almost a year
Meanwhile Indian Idli is like "am I a joke to you??"
Kenkay from Ghana
Ooruga here in the south of India
Maddy’s voice sounds a bit different/louder here compared to her videos!
:D Maddy!!
Where the recipes at ?
me who is been watching you and great big story for some months ,wait ! aren't you the one from great big story
Green olives
MADDDYYYYYYY
I like suibum it's a fermented bamboo shoots form manipur
can you tell me the recipe? I would be happy trying your local recipe. I'm from Delhi.
Maddyyyy 😍
Rice kanji orissa
Basi pakhal from odisha india
Fermented Black Soybean! India china has these
Pickled red onion not cut to thin sand pickled watermelon
Achar from Afghanistan
Pazhankanji
kvasna kapusta (or sauerkraut in other regions) is surely not cyprus's dish🤨
Fermented fish
Sautkraut
Dude from Cyprus is slavic
Tempe
Beer
Beer.
I’m Canadian - what?
Maqdous
Tempoyak, Cencalok,
Pekasam
So sad you missed Japan!
3rd
Korea is famous for how common fermented ingredients are! there is so much more than kimchi
Eastern European countries are the the way to go, like Poland and Ukraine ❤
ehhhhh, preserving foods in canada goes way further back than just fur traders. that's a load of whitewashing.
(before the inevitable, yes we did ferment things and yes i am indigenous thanks)
second
That hot sauce sounds so good
Wtf is that Indian drink? I'm an Indian and I've nevet heard of that drink
You shoult have featured some other dish