Crème fraîche
Crème fraîche is cream soured by lactic cultures into a thick, mild topping. It suits fruit and desserts as well as soups, sauces and other savoury dishes.
United States
Recipes by the places recorded in their sources.
United States
Pâte fermentée
Pâte fermentée is a bread preferment made from salted, yeasted dough set aside to ferment and mixed into a later batch, carrying developed dough and fermentation products with it.
Prepared horseradish
Prepared horseradish is freshly grated horseradish root mixed with vinegar and salt. This refrigerated relish holds the root’s sharp, nasal pungency in a spoonable form.
Elevated risk
Pineapple-skin tepache with piloncillo and chile
An Oregon State food-science lab formula ferments pineapple skin and piloncillo with jalapeño and warm spices for three to five days, then strains and refrigerates it. The handout reports wide alcohol variability.
Fermented dill pickles
Trimmed cucumbers layered with dill and covered with a salt brine containing 5% vinegar, weighted and fermented three to six weeks.
Fermented tomatillo salsa
Tomatillos, chiles, onion, lime and herbs are salted and fermented together as a mixed salsa.
High risk
Cultured queso fresco
Cultured buttermilk, pasteurized milk, vinegar and rennet make this soft, crumbly queso fresco by a New Mexico home method adapted from Washington’s Abuela Project.
Sourdough focaccia
This sourdough focaccia uses ripe starter in place of commercial yeast. Olive oil enriches the folded dough and coats the pan before a long proof and a crisp, salted bake.
Elevated risk
Sugar-based apple cider vinegar
Apple vinegar made at home from whole fruit or peelings and cores, sugared and fermented first to alcohol by yeast and then to acetic acid by bacteria in open air.
Elevated risk
Traditional dry varietal mead
A still, dry honey wine fermented from varietal honey and water with a single wine yeast, carrying no residual sweetness and no added carbonation.
Fruit yeast water
Fruit yeast water is a spontaneously fermented liquid made by soaking fruit in water, with or without sugar, to grow yeast for starting bread dough or a separate flour starter.
High risk
Alutiiq dried, smoked and half-dried fish (tamuuq, kupcuunaq, kac'amaasaq)
Kodiak salmon, halibut and cod cut as seg'aq and hung on an initaq rack to become tamuuq, with kac'amaasaq and kupcuunaq named as different results.
Elevated risk
Dark Cellar imperial stout
An all-grain imperial stout with pale malt, roasted barley, dark malts and oats, fermented with an American ale-yeast starter.