FermenteaWhere food goes to change

Ingredients

1086 articles on substrates, cultures and additives.

All produce94Leafy and stem vegetables34Fruits33Roots and tubers11Fruiting and pod vegetables5Cabbages, mustards and other brassicas3Seaweeds3Pome fruit2Alliums1Dried and preserved fruits1Stone fruit1

Fruiting and pod vegetables

5 ingredients

Substrates
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Botanical depiction of a Solanum torvum fruiting branch with leaves, white flowers and attached green berries; not safety or consumption guidance.
Substrates

Solanum torvum fruit and leaves

An East Akim survey reports fruit and leaf use in soups and stews; a separate Cape Coast experiment grew a selected seed accession. External poisoning reports do not establish Ghanaian incidence or a safe preparation method.

Three whole green tomatillos, one in a tan papery husk, and one cut half rest on a warm ivory tabletop.
Substrates

Tomatillo

The tomatillo is the tart green fruit of Physalis ixocarpa, a Mexican relative of the tomato that grows inside a papery husk. It is the base of salsa verde.

Three whole unripe green tomatoes and two halves rest on an ivory tabletop, with two whole fruits joined by a short stem.
Substrates

Green tomato

A green tomato is an unripe tomato, firm and sour, used for frying, pickling, relish and ferments. It carries tomatine, which falls as the fruit ripens.

Three whole green cucumbers with cucumber rounds and a lengthwise half on a warm ivory tabletop.
Substrates

Cucumber

Cucumber is the watery fruit of Cucumis sativus, domesticated in India, and the classic raw material of brine pickles from New York dills to Nepali khalpi and Korean oi-sobagi.

Ripe red tomatoes on a short green vine with a tomato half showing seeds and gel-filled chambers on a warm ivory tabletop.
Substrates

Tomatoes

Tomatoes are the fruit of Solanum lycopersicum, wild in the Andes and domesticated in Mesoamerica. They are eaten ripe or green, fresh, cooked, canned and fermented.