Sour Flavor Boosters You Ought to Know
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Gose
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.
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Yuzu
This Japanese citrus fruit is treasured for its aromatic rind. The distinctly sour juice packs a potent punch in marinades, vinaigrettes, and soups.
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Labneh
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.
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Tamarind
This tropical tree produces pods bearing an exceptionally potent sweet-sour pulp that provides tangy backbone in Indian, Middle Eastern, and Mediterranean cuisine.
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Kombucha
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.
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Kefir
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.