Sour Flavor Boosters You Ought to Know
An unfiltered German wheat beer (pronounced "gose-uh") brewed with malted wheat and malted barley. Fermented with yeast and lactic bacteria, it's crisp with acidic tang tempered by saltiness.
This Japanese citrus fruit is treasured for its aromatic rind. The distinctly sour juice packs a potent punch in marinades, vinaigrettes, and soups.
This soft, creamy Lebanese cheese made from strained yogurt is tangy and rich, but low in calories and fat. It's an ideal base for dips, spreads, and the like.
This tropical tree produces pods bearing an exceptionally potent sweet-sour pulp that provides tangy backbone in Indian, Middle Eastern, and Mediterranean cuisine.
Made by adding yeast and bacteria to sweetened black or green tea, the fermented beverage has a refreshing sour effervescence that is brilliant in cocktails or on its own.
A tangy, nutrient-dense milk beverage characterized by its fermentation with a unique milk culture. Kefir contains probiotic bacteria similar to yogurt, making it a healthy aid to digestion.