FermenteaWhere food goes to change
1086 articles on substrates, cultures and additives.
Leafy and stem vegetables34
Fruits33
Roots and tubers11
Fruiting and pod vegetables5
Cabbages, mustards and other brassicas3
Seaweeds3
Pome fruit2
Alliums1
Dried and preserved fruits1
Stone fruit1
Bangladesh sources document Kolmi or Kalmi leaves and tender shoots as vegetables, alongside soil-pot, waterlogged-sack, pond-tray and protected hydroponic experiments. A contemporary abstract reports BARI’s historical Gimakalmi release, but cultivar continuity is unresolved; food notes and cultivation results remain source- and study-specific.
A source-scoped account of Sri Lankan Mukunuwenna crop forms, field guidance and two described household food preparations, with identity and recipe gaps kept explicit.
Papua New Guinea sources describe aibika leaves and shoot tips as cooked greens. Crop forms vary, and the reports do not identify a single cultivar or provide a complete recipe.
A source-linked account of bitterleaf as a West and Central African leafy vegetable, with its accepted-name synonym, reported household preparations and cultivation context kept distinct from safety guidance.
Lao market and field accounts describe water mimosa as a wetland vegetable, while a regional handbook records separate Thai cultivation practices.
Kew accepts Telfairia occidentalis. Nigerian sources describe ugu and leaf, shoot and seed-kernel food uses, alongside institutional field-growing guidance whose regional scope and limits remain important.
Kew accepts Crotalaria longirostrata. Guatemalan ICTA sources describe leaves, stems and tender shoots in cooked foods, while a community study reports market purchase of chipilín that was absent from the sampled village. Similar names and source-reported hazards do not provide a plant-identification or preparation-safety rule.
Korean extension sources describe chamchwi as a spring leafy crop and name a Chungcheongbuk-do rice wrap. The RDA crop page gives nursery and field guidance, while container evidence comes from a shared multi-crop balcony model rather than a chamchwi-specific trial.
A Kabbe survey lists Amaranthus thunbergii leaves as a leafy vegetable, but its preparation field is ambiguous. Similarity to A. dinteri complicates older food records, and cultivation evidence is limited to one trial known through indexed excerpts.
Fiji and Mauritius sources describe Amaranthus viridis food use and crop guidance; local labels and regional field advice remain tied to their own sources.
Jambu is a Brazilian leafy crop described in Pará food traditions; botanical authorities and Brazilian profiles differ on its origin, while cultivation evidence is specific to Embrapa guidance and a small set of Pará experiments.
Kenikir is a leafy Cosmos caudatus vegetable documented in Indonesia; sources describe raw and cooked use, while a shared name with C. sulphureus leaves identification uncertain.
Chenopodium album is a widespread annual with documented leafy-vegetable use in parts of India. Cultivated bathua trials and food-composition experiments describe particular plants and samples, not a universal foraging or safety method.
Wakame is an edible brown kelp native to the northwest Pacific, harvested or cultivated for its tender blades, firm stems and frilled reproductive parts, and used in soups, salads, rice dishes and preserved seaweed products.
Nori is a red seaweed farmed in East Asia and dried into thin sheets, prized for its savoury flavour and crisp texture when roasted and used with rice, in soups and as a seasoning.
Kombu is a group of edible brown kelps, chiefly harvested around northern Japan or cultivated in East Asia, used for umami-rich stocks, simmered dishes, seasonings and preserved foods.
Unripe mango offers sourness and firm texture at several maturity stages, from tender whole pickle fruit to mature-green slices for cooking or drying.
The leaves of Brassica juncea, a hardy cool-season crop with a sharp, sulfurous bite, eaten fresh and cooked and fermented across Asia as pickled greens, kimchi and gundruk.
Ripe avocado flesh is the soft, buttery, fat-rich pulp of Persea americana, eaten raw. It is low in acid, so it is a fresh ingredient that needs care in chilled dishes.
Concord is a seeded, blue-black slip-skin grape with a distinctive aroma, used fresh and in juice, preserves, pies and wine.
Red turnips are the heritage turnips of Japan's Kiso valley; their stems and leaves are fermented without salt into sunki, a sour amber pickle.
Radish and daikon are the crisp, peppery roots, leaves and seed pods of Raphanus sativus, fermented as kimchi, takuan and sinki and eaten raw across Asia and Europe.
Cabbage is the dense leafy head of Brassica oleracea, a European vegetable that keeps for months and is the classic raw material for sauerkraut, with napa cabbage the base of kimchi.
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.
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.
The onion is the bulb of Allium cepa, built from swollen leaf bases, and is eaten raw, cooked, pickled and as a seasoning in ferments. It is known only from cultivation and probably began in Central Asia.
Raisins are dried grapes whose variety and drying method shape their size, colour and flavour. In a documented 1861 ginger wine they are stoned, chopped and added to the cask after yeast.
Olives are the bitter fruit of Olea europaea, made edible by lye, brine or salt, and the raw material of the table olives that are cured and fermented around the Mediterranean.
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.
Carrot is the sweet taproot of Daucus carota subsp. sativus, domesticated in Central Asia, and the raw material of kanji and a common companion in fermented vegetable mixes.
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.
Mulberries are the soft fruits of Morus trees, used fresh and dried and as the fruit base for documented Georgian tklapi. The cited tklapi accounts do not identify a species.
Apple juice without added preservatives, used as a drink, a cooking ingredient and a substrate for cider. Its cultivar, clarity, concentration and treatment history depend on the actual product.
Lapsi is Nepal's tart stone fruit from Choerospondias axillaris. Its cooked pulp becomes achar, titaura, mada and other sour or sweet preserves.
Lime brings sour juice, fragrant peel and firm rind to fresh food and preserved condiments; the fruit named in a recipe may belong to several citrus types.
Pineapple peel is the tough, fibrous outer skin of Ananas comosus, comprising roughly a third of the fruit's mass. It serves as a flavoring substrate and fiber source in drinks like chicha de jora and tepache.
Fresh orange segment flesh, prepared separately from rind and membranes, bringing juicy tissue, sweetness, acidity and aroma to marmalade and other foods.
Orange rind retaining its white inner pith, combining aromatic outer peel with the body and pectin used in marmalade and other citrus preparations.
Dark-fruited muscadines have thick coloured skins, soft aromatic pulp and prominent seeds, used fresh or made into juice, preserves and red wine.
Lemons are aromatic, acidic citrus fruits whose peel, pith and juice serve different jobs in food and drink. The fruit is a hybrid with a complex history.
Firm green figs are the unripe fruit of the fig tree selected for preserves that keep the fruit whole and let it absorb syrup.
Amla is the firm, sharply sour fruit of Phyllanthus emblica. Cooks transform it into murabba, pickles, chutneys, drinks and dried snacks.
Himachal galgal is a large sour hill citrus used for pickles, concentrated juice and fresh winter preparations; its botanical naming varies across authorities.
Sweet, aromatic storage roots used as a cooked vegetable and in household wines, with starch and soluble sugars that change as the roots grow and are stored.
