Elevated risk
Lacto-fermented beets
Raw beetroot cut and packed into a jar under a salt-water brine, fermented until sour and deeply coloured; the batch weight is not recorded.
Place not established
Recipes by the places recorded in their sources.
Place not established
White cabbage sauerkraut
A Penn State Extension crock method mixes 5 lb of shredded cabbage with 3 tablespoons of canning or pickling salt, packs it under its own brine and ferments it in a covered container.
Spiced pumpkin leather
Cooked pumpkin blended with honey, cinnamon, nutmeg and cloves, spread thinly and dried into a rollable sheet.
Sweet-sour pumpkin refrigerator pickle
Pumpkin simmered with 5% vinegar, sugar, cinnamon, cardamom and cloves, then chilled. A sweet-sour pickle for the refrigerator.
Spiced pumpkin butter
A smooth pumpkin spread cooked with apple juice, lemon and warm spices. Keep it refrigerated for up to seven days, or freeze for longer storage.
Dried pumpkin seeds
Washed pumpkin seeds dried gently for storage, with an optional roasting step before eating. Refrigerate or freeze the cooled seeds.
Dried pumpkin pieces and powder
Steam-blanched pumpkin dried until brittle, kept as pieces or ground into powder, with pumpkin-specific packaging and quality guidance.
Frozen pumpkin purée
Cooked pumpkin mashed, cooled and frozen in portions: a plain base for pies, soups and baking without canning a dense purée.
Tartar-style mayonnaise
Drained pickled cucumber, capers and unspecified herbs turn finished mayonnaise into a fresh fish and seafood accompaniment; these archived amounts are untested starting points.
Elevated risk
Soy–black-vinegar dumpling dip
An untested small-batch soy and Zhenjiang black-vinegar dip with ginger and sesame oil, adapted as a modern accompaniment for dumplings or cooked vegetables.
Chinese-American sweet-and-sour sauce
A smooth, tomato-based sweet-and-sour sauce of sugar, vinegar, tomato paste and soy sauce, thickened with starch for dipping or coating; it is not the sauce on Hangzhou's sweet-and-sour ribs.
A non-fermented seaweed-and-vinegar dressing
A fresh condiment in which crumbled nori softens in lightly sweetened vinegar and water. It is not vinegar fermented from seaweed.
Tempoyak (fermented durian paste)
Durian flesh is mashed with salt and fermented in a covered container as a Malay condiment or cooking ingredient.
High risk
Genoa-style salami, red-wine method
Pork, beef and back fat ferment with a named starter, cure and red wine before the sausages dry in casings. This contemporary formula uses no wood-smoke stage.
Horseradish mayonnaise
Prepared horseradish and lemon sharpen finished mayonnaise into a fresh accompaniment for roast meat or fish; the archived ratio has not been tested.
Olive-oil and garlic mayonnaise
An untested 265 g garlic mayonnaise made by whisking pasteurised yolk with vinegar, water and Dijon, then slowly emulsifying neutral oil with mild extra-virgin olive oil.
Mango leather
Sieved mango purée with honey and warm spices, spread a quarter inch thick and dried at 140 °F (60 °C) for about 10 hours into a flexible fruit sheet.
Wasabi mayonnaise
A contemporary, untested mix of finished mayonnaise and prepared wasabi paste, beginning within the archive's 2–4 g range per 100 g mayonnaise.
Sriracha mayonnaise
A contemporary, untested mix of finished mayonnaise, sriracha and lime juice, with starting amounts per 100 g mayonnaise.
Gochujang mayonnaise
A contemporary, untested mix of finished mayonnaise, gochujang and rice vinegar, with starting amounts per 100 g mayonnaise.
Elevated risk
Halloumi, cow-milk method
A firm cow-milk cheese cooked in hot whey, salted and folded with optional mint. This fresh halloumi keeps its shape when grilled or pan-fried.
Elevated risk
Greek-style black olives in brine
Ripe olives go straight into brine with no lye and cure for months, mostly by yeasts. The home method here is the University of California two-stage brine.
High risk
Fermented dry sausage
A family of salted minced-meat sausages fermented in casings, then dried and sometimes smoked. This description is not a validated household method; critical safety limits are not established.
Chipotle mayonnaise
A contemporary, untested mix of finished mayonnaise, mashed canned chipotle in adobo and lime juice, given as starting amounts per 100 g mayonnaise.
Rice and urad idli
Rice and urad idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Elevated risk
Nakji jeotgal
Nakji jeotgal is Korean salted octopus, served among jeotgal varieties with rice. This entry documents the dish and one creator’s quick-home version; it does not provide a household preparation method.
Soy-milk mayonnaise-style sauce
An untested eggless emulsion made by blending unsweetened soy milk with vinegar and Dijon, then slowly adding neutral oil. The 265 g formula has no validated shelf life.
Amla murabba
Amla murabba preserves whole Indian gooseberries in a heavy sugar syrup scented with cardamom and sharpened with pepper and black salt. This household method soaks the fruit before cooking.
High risk
Cooked-bean koji garum
Cooked-bean koji garum is a dark liquid seasoning made from soft-cooked beans, rice koji, salt and water. A long warm hold lets koji enzymes break down the mash.
Whey ricotta
Whey ricotta recovers fine curds from leftover cheesemaking whey, often with added milk, by heating the whey and acidifying it until the curds separate.
Elevated risk
Three-bean miso
A home miso made from equal parts soybeans, chickpeas and Great Northern beans, cooked and mixed with rice koji and salt, then aged in a crock.
Ragi idli batter
An idli batter made from whole ragi (finger millet) and urad with idli rava, each soaked and ground separately, combined, salted and left to ferment overnight.
Multigrain millet idli batter
A multigrain idli batter from a stored blend of sorghum, millets, rice and black gram, with fenugreek kept apart, taken out by the glass and fermented warm.
Millet-flour mantou
A yeast-raised mantou made with millet flour and wheat flour, hand-shaped and steamed. This measured home method uses a first rise to double, a second proof, and a covered rest after steaming.
Peanut dipping sauce
A quick Southeast Asian inspired peanut sauce combines peanut butter or ground roasted peanuts with coconut milk, soy, sugar, lime and chilli.
Elevated risk
Mayoketchup with garlic and lime
Mayonnaise and ketchup with garlic powder and lime make this proposed dipping sauce for surullitos; its ratio is an original, untested choice, not a Puerto Rican standard.
Elevated risk
Pink mayonnaise and ketchup sauce
Mayonnaise and ketchup form a pale pink sauce sharpened with Worcestershire; a little citrus may be added at serving, while the proportions remain an untested starting point.
Elevated risk
Kinema, warm-cloth home batch
A home kinema made from overnight-soaked white soybeans, cooked, drained hot, wrapped in cloth and insulated to ferment for about a week.
Salted butter caramel sauce
A pourable caramel of sugar and butter, cooked dark and then loosened with cream and finished with flaky salt.
Salt-preserved kumquats
Whole kumquats are salted and covered with lemon juice, then refrigerated for two weeks. This distinct whole-fruit process is not a renamed lime pickle.
Sesame mayonnaise
A sesame-forward, fresh sauce made by mixing tahini, toasted sesame oil and rice vinegar into finished mayonnaise; the archived amounts are untested starting points.
Wholegrain mustard
A coarse mustard of brown and yellow seeds soaked whole in cider or white-wine vinegar, with about a third blended to a paste and folded back so the rest stay whole.
Pressure-cooked beans for tempeh, natto, koji and miso
Soaked soybeans softened under pressure in a multicooker instead of simmered for an hour or more, then drained, dried and cooled quickly before inoculation.
Preserved lemon
Preserved lemon is salted lemon packed in a jar until it releases its own juice. The sources give no fermentation duration, salt amount or measured endpoint.
Pourable chocolate ganache
A chocolate and hot cream emulsion in a one-to-two ratio by weight, thin enough to pour, dip or drizzle, with cream and chocolate combined by whisking.
Paneer, lemon-set home method
Paneer, a pressed fresh cheese, set by adding yogurt and then lemon juice a spoonful at a time to warm milk, strained, rinsed and lightly pressed.
Elevated risk
Jun
Jun is a fermented tea drink made with green tea and honey instead of the sweetened tea of kombucha. Its culture identity and origin are not established, and sealed bottles can build pressure and alcohol.
Herb, flower and fruit cordial syrups
Sugar syrups flavoured by holding botanicals, sugar and water in sealed bags in a 135°F (57°C) water bath for an hour, then cooling and refrigerating; several can share one bath.
Elevated risk
Hot-smoked salmon
Salmon fillets salted or dry-brined, rested, then cooked and flavoured in a smoker. The method is a cooking process, and the endpoint decides its safety.
Elevated risk
Halloumi, raw-milk home method
A firm, pressed halloumi-style cheese made here from raw cow milk. Raw milk can carry harmful germs; this documented method is not validated for home production.