swap_horiz Kimchi Alternatives

1

Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji mold (Aspergillus oryzae), o...

Japanese Probiotic Umami Soy

9.2 Excellent

2

Yogurt

Yogurt is a fermented dairy product made worldwide by culturing milk with Lactobacillus bulgaricus and Streptococcus the...

Global Probiotic Breakfast Dairy

9.1 Excellent

3

Doubanjiang

Doubanjiang is a traditional Chinese fermented bean paste that serves as a foundational ingredient in Sichuan cuisine. I...

Spicy Chinese Sichuan Soy

8.9 Great

4

Kefir

Kefir is a fermented milk drink originating from the North Caucasus region, produced by inoculating milk with kefir grai...

Drink Probiotic Dairy Caucasus

8.6 Great

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

8.5 Great

6

Sauerkraut

Sauerkraut is a traditional fermented food made from finely shredded cabbage that has been preserved through a lactic ac...

German Probiotic Vegetable Cabbage

8.5 Great

7

Labneh

Labneh is a strained yogurt product from the Levant, produced by draining whey from yogurt through cloth until it reache...

Probiotic Middle Eastern Dairy Spreadable

8.4 Great

8

Tempeh

Tempeh is a traditional Indonesian food made by fermenting cooked whole soybeans with the mold Rhizopus oligosporus unti...

High Protein Probiotic Indonesian Soy

8.4 Great

9

Nduja

Nduja is a spreadable, spicy fermented pork sausage from Calabria in southern Italy. It is made by combining pork meat a...

Spicy Meat Spreadable Calabrian

8.4 Great

10

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

8.4 Great

11

Preserved lemon

Preserved lemons are a condiment central to North African cookery, particularly Moroccan cuisine, made by curing lemons...

North African Citrus Condiment Vegetable

8.3 Great

12

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.3 Great

13

Pao Cai

Pao cai is a Chinese preparation of vegetables preserved through fermentation in a seasoned brine, with Sichuan pao cai...

Spicy Condiment Sichuan Lacto Fermented

8.3 Great

14

Makgeolli

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

Korean Traditional Rice Wine Beverage

8.2 Great

15

Lassi

Lassi is a traditional yogurt-based beverage originating from the Indian subcontinent, particularly associated with Punj...

Indian Regional Probiotic Dairy

8.2 Great

16

Nukaduke

Nukaduke is a traditional Japanese pickling method where vegetables are fermented in a living bed of rice bran known as...

Japanese Umami Vegetable Lacto Fermented

8.1 Great

17

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

8.0 Great

18

Curtido

Curtido is a lightly fermented cabbage relish from El Salvador and other parts of Central America. It is made from shred...

Vegetable Central American Salvadoran Cabbage

7.8 Good

19

Cheonggukjang

Cheonggukjang is a traditional Korean fermented soybean product known for its rapid fermentation process and strong, pun...

Korean Probiotic Soy Pungent

7.3 Good

20

Ojingeo-jeot

Ojingeo-jeot is a traditional Korean food consisting of squid that has been salted and fermented. It belongs to the broa...

Korean Spicy Condiment Fish

7.2 Good