Specialty Pickles & Ferments

Bulgaria's pattypan pickles from Zergüt — small flying-saucer squash in vinegar brine, snap-firm and herb-tinged. The Sofia-pantry curiosity that e...

Bulgaria's pickled watermelon from House Of Garden — rinds preserved in a sweet-tangy brine, the Sofia-grandmother trick for stretching summer into...

Spicy cabbage on the table, rakija in the glass — that is how this salad is properly met back home, though it holds its own beside any meal. Va-Va'...

Pickled beets on the table are a quiet fixture of Balkan and Slavic meals, the deep red jar always within reach. This is Va-Va Premium Foods' Red B...

Croatia's red beets from Podravka — Koprivnica's pickled cvekla in sliced form, ready to plate. Earth-sweet, vinegar-bright, deep-purple stained. P...

Beetroot pickled deep red, sharp and sweet, is the color of every winter salad from home. This is Natural Farmer Pickled Beetroot, 1500ml (1.5L). S...

This is the jar of roasted garlic that sits by the stove in Macedonian kitchens, ready to spoon straight into whatever's cooking. Va-Va Premium Foo...

Jars of grape leaves meant dolma season was coming — grandmothers rolling rice and meat into leaf after leaf at the kitchen table. Packed in Bulgar...

Capers like these turn up in every Mediterranean kitchen, salted and cured the way they've always been, ready for the dishes that need that sharp b...

A jar of tangy red cabbage salad on the table was the easy side dish that went with almost anything grilled. Vitarol's Red Cabbage Salad is a pickl...

Krinos grape leaves — Greece's tender brined leaves, pliable and bright, ready to roll. Generations of diaspora kitchens used Krinos for both Greek...

Macedonia's spicy fermented cabbage from Va-Va in the starter pour — the Balkan-style kimchi for the kitchen testing the heat first. Tangy-fermente...

In Poland, a jar of kapusta czerwona always sat ready in the fridge for Sunday dinner. Belveder, a Polish pantry-staple brand since 1980, makes thi...

Va-Va's spicy fermented cabbage in the holiday-host jar — Macedonia's chili-laced lacto cabbage scaled for the crowd. Tangy-sharp, fire-warm, snap-...

Macedonia's spicy fermented cabbage from Va-Va in the family-size pour — the Balkan take on kimchi, all chili-bright and tangy with lactic depth. C...

Every Balkan winter pantry had its row of jars, and pickled garlic was the meza-table favorite that vanished first. Va-Va's jar holds whole raw mar...

Ukraine's pickled garlic from Vkusno Smachno in the spicy pour — whole cloves brined with chili, sharp-tangy and warm-finished. The zakuski-table g...

Russian-style pickled garlic from Zakuson — tender green sprouts braided with whole cloves in vinegar brine, sweet-pungent and snap-firm. The zakus...

Foster's pickled garlic with a red-pepper kick — whole brined cloves with paprika edge, snap-firm and aromatic. The garlic jar diaspora cooks keep ...

Germany's apfel rotkohl from Kuhne — red cabbage cooked down with apple pieces into a sweet-sour braise, ready to plate. Soft-pliable, fruit-bright...

Sorrel soup in early spring was the first taste that said winter was finally over, a sharp green flavor nobody in the family could get anywhere els...

Belveder's pickled champignons — Poland's button mushrooms in a vinegar-clean brine, snap-firm and herb-tinged. Cold-jar earthy, garlic-soft, ready...

Russian-style marinated shiitake — earthy umami-rich caps in a savory brine, garlic-and-dill tinged. The zakuski-board mushroom that signals the vo...

Russian-style marinated suillus — slick-capped forest mushrooms in vinegar brine, deep-savory and slow-tang. The wild-foraged jar that signals zaku...