🫙 FermentationMochinnia
Soaking ferment is a traditional Ukrainian way of preserving fruit and berries in a sweet-sour brine by light fermentation.
🫕 SaucesSabayon
Sabayon is a light, airy sauce-cream of whipped egg yolks, sugar, and wine, served warm.
🥬 IngredientsSaffron
Saffron is the world's most expensive spice, from the stigmas of the crocus flower, giving a golden colour and subtle aroma.
Salads
Salads are dishes of chopped fresh or prepared ingredients dressed with a sauce; from light vegetable to hearty.
🇺🇦 UkrainianSalo
Salo is salted or smoked pork back fat, an iconic product and cultural symbol of Ukrainian cuisine.
🫕 SaucesSalsa
Salsa is a fresh Mexican sauce of finely chopped tomatoes, onion, chilli, and coriander.
🫕 SaucesSalsa Verde
Salsa verde is a “green sauce” of fresh herbs, capers, garlic, and oil; a bright cold sauce for meat and fish.
🇺🇦 UkrainianSaltyson
Saltyson is a traditional Ukrainian brawn (head cheese) of chopped offal set in a gelatinous casing, served cold.
🔪 CutsSashimi Cut
Sashimi cut is the skilled slicing of fresh raw fish into even pieces for the Japanese dish sashimi.
🫙 FermentationSauerkraut
Sauerkraut is shredded cabbage fermented in brine through natural lactic-acid fermentation.
