High risk
Yukola (Nivkh dried salmon)
Pacific salmon opened along the backbone and hung on elevated wooden frameworks to air-dry, the winter provision at the centre of Nivkh household fishing on Sakhalin and the Lower Amur.
Russia
Recipes by the places recorded in their sources.
Russia
Elevated risk
Sunflower-oil mayonnaise with extra mustard
An untested mayonnaise variation made with refined sunflower oil and more Dijon mustard than a neutral base.
Ryazhenka and varenets
Ryazhenka is a Ukrainian and Russian cultured milk made from long-heated, baked cow's milk, cream-coloured and gently sour; varenets is its close relative with a shorter heat treatment.
Elevated risk
Tkemali
A Georgian sour plum sauce of cherry plums cooked with garlic, coriander, dill-family herbs and chilli. Its sourness comes from the fruit, and it is served as a condiment with grilled meat, poultry and potatoes.
High risk
Darasun
A Buryat milk spirit distilled from khurenge, the backslopped sour dairy ferment, in a cauldron still: a distillate that keeps milky and cheese-like aromas from the dairy it came from.
Mочёные яблоки
Mochenye yabloki are whole apples held under prepared liquid for several weeks. Russian sources from 1892 and 1959 describe the method. It is not the same as vinegar pickling.
Adygean salt
Adygean salt is a seasoned table salt associated with Adygea and the wider North Caucasian culinary tradition. Salt is blended with garlic and a variable selection of herbs and spices; the exact mix depends on the named style and maker.
Borodinsky bread (Lily McCann's home method)
A dark rye sourdough with coriander and roasted barley-malt scald, based on Lily McCann's measured Borodinsk-ish home formula.
Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
High risk
Khurunga (Buryat fermented milk)
Khurunga is a traditional Buryat fermented milk made with a kept mixed bacteria-and-yeast starter, giving a sour, lightly alcoholic and often fizzy drink that is also the base for milk spirit and curds.
Katyk (qatiq)
Katyk is a traditional fermented milk of Turkic-speaking peoples, made by souring heated milk with lactic bacteria, often with a spoonful of the last batch, into a thick, sour curd.
High risk
Turep starch (Ainu lily-bulb starch)
Starch released from giant woodland lily bulbs by pounding, washed out in water, settled and dried: the refined fraction of an Ainu process that also yields fermented cakes from the residue.
High risk
Salted Mushrooms
Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.
Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.
Aarchi and kurut (Altai dried curd)
A two-stage Altai dairy preparation: sour chegen is heated into soft aarchi, then portions are drained, pressed and traditionally smoked into firm kurut.