FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

Recipes

1504 recipes

Newest first
50 per page
Clear glass of pale yellowish soured whey on an ivory surface.

Sýra

Sýra is Icelandic soured skyr whey kept as a household acid store: a drink when diluted, and historically the medium for súrmatur. Fresh leftover whey is not the same material.

Iceland
Illustrative hákarl cuts hanging in a timber drying shed; not a validated preparation method.
High risk

Hákarl

A documentary account of Icelandic hákarl, fermented and dried Greenland shark. It describes cultural context and one production study, not a home preparation method.

Iceland
Fish and seafood
Thick plain skyr in an ivory bowl with a stainless spoon beside it.

Skyr

Skyr is Iceland’s thick, tart fresh cheese. This home method cultures skim milk with fresh skyr and rennet, then drains the curd under refrigeration.

Iceland · Modern adaptation
· Dairy
Photograph of Şalgam.
Elevated risk

Şalgam

A sour, red Turkish drink of black carrot, rock salt and bulgur or sourdough, fermented in a traditional two-stage method or a direct one, and drunk with food in southern Turkey.

Çukurova, Adana, Mersin and Hatay
Drinks
Elevated risk

Hogweed barszcz

The original Polish barszcz: young hogweed leaves soured in warm water for a few days, then boiled into soup with egg, butter, cream or millet. Recorded from 1595, with warnings about the sap and lookalikes.

Kraków · Traditional method
· Vegetables
A clear jar of ruby-red lacto-fermented beet slices submerged in saltwater brine beside a small dish of beet slices.
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.

Modern method
· Vegetables
Photograph of Zakwas buraczany.

Zakwas buraczany

Zakwas buraczany is the fermented red-beet liquid used as the sour base for Polish beet barszcz. The liquid is made from beetroot, garlic, salt and water, and the official sources give no quantities.

Poland
Vegetables
Photograph of White cabbage sauerkraut.

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.

Traditional method
· Vegetables
Photograph of Salsa borracha.

Salsa borracha

A chile sauce of dried pasilla peppers whose liquid is an alcoholic drink, pulque in the old form and beer where pulque is not available. It is served with barbacoa in Mexico City and the central states.

Mexico City and central Mexico · Traditional method
Condiments
A gourd bowl of thick, pale atole agrio on a woven leaf ring, beside white maize ears, a clay jug and cheesecloth.
Elevated risk

Atole agrio

A hot, sour maize drink from Tabasco made from maize that is not lime-cooked. The ground grain sours for half a day, then makers strain it and boil it until thick.

Villahermosa, Tabasco · Modern adaptation
· Drinks
Spiced freezer pumpkin butter in its finished form.

Spiced freezer pumpkin butter

Spiced freezer pumpkin butter: Freeze for winter; small fresh portion refrigerated up to 48 hours.

United States · Modern method
· Vegetables
Spanish cabello de ángel: a preserve for a particular squash in its finished form.

Cabello de ángel (figleaf-squash freezer preserve)

Fine strands of Cucurbita ficifolia cooked in an equal weight of sugar, then portioned for refrigerator or freezer storage. Ordinary orange pumpkin does not give the same fibres.

Spain · Modern method
· Vegetables
South African pumpkin atchar in its finished form.

South African pumpkin atchar

South African pumpkin atchar: Freeze for winter; refrigerated 48-hour limit includes overnight marination.

South Africa · Modern method
· Vegetables
Ball sweet pumpkin pickles in its finished form.
High risk

Ball sweet pumpkin pickles

Ball sweet pumpkin pickles: Cupboard: exact published Ball formulation and water-bath process.

North America · Modern method
· Vegetables
Doce de abóbora with walnuts on a warm ivory background.

Doce de abóbora with walnuts

Portuguese pumpkin jam cooked with cinnamon and optional walnuts. A sweet spread to refrigerate or freeze, rather than a home-canned preserve.

Portugal · Modern method
· Vegetables
Calabaza en tacha on a warm ivory background.

Calabaza en tacha

Rind-on pumpkin simmered with piloncillo, orange and cinnamon until glazed. This Mexican sweet keeps refrigerated for up to one week.

Mexico · Modern method
· Vegetables
Spiced pumpkin leather on a warm ivory background.

Spiced pumpkin leather

Cooked pumpkin blended with honey, cinnamon, nutmeg and cloves, spread thinly and dried into a rollable sheet.

Modern method
· Vegetables
Sweet-sour pumpkin refrigerator pickle on a warm ivory background.

Sweet-sour pumpkin refrigerator pickle

Pumpkin simmered with 5% vinegar, sugar, cinnamon, cardamom and cloves, then chilled. A sweet-sour pickle for the refrigerator.

Modern method
· Vegetables
Pumpkin and apple chutney on a warm ivory background.

Pumpkin and apple chutney

Pumpkin chunks and tart apples cooked with ginger, whole spices and cider vinegar. This version is for refrigeration or freezing, not cupboard storage.

United Kingdom · Modern method
· Vegetables
Spiced pumpkin butter on a warm ivory background.

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.

Modern method
· Vegetables
Pressure-canned pumpkin cubes on a warm ivory background.
Elevated risk

Pressure-canned pumpkin cubes

Plain pumpkin cubes hot-packed in water and pressure-canned for later cooking. The pieces stay intact during canning; mash them only after opening.

United States · Modern method
· Vegetables
Dried pumpkin seeds on a warm ivory background.

Dried pumpkin seeds

Washed pumpkin seeds dried gently for storage, with an optional roasting step before eating. Refrigerate or freeze the cooled seeds.

Modern method
· Vegetables
Dried pumpkin strips on a warm ivory background.

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.

Modern method
· Vegetables
Frozen pumpkin purée on a warm ivory background.

Frozen pumpkin purée

Cooked pumpkin mashed, cooled and frozen in portions: a plain base for pies, soups and baking without canning a dense purée.

Modern method
· Vegetables
A dark ceramic plate of crisp sliced cucumber, daikon, carrot, and Japanese eggplant nukazuke, with a bowl of rice-bran pickling bed behind it.

Nukazuke

Japanese pickles made by burying vegetables in nukadoko, a reusable bed of rice bran, salt and water that is turned daily and ripened by lactic and yeast fermentation.

Japan · Traditional method
· Vegetables
Illustrative culinary still life of clear distilled white vinegar in a glass cruet beside pale pickling onions and cauliflower; not a particular branded product.

Spirit / distilled white vinegar

A clear, sharp vinegar made by acetifying alcohol. Its restrained color and aroma suit pickles, sauces and dressings where darker or more aromatic vinegars would change the result.

United States
Condiments
Clear pale straw-colored white-wine vinegar in a glass cruet and tasting glass, with grapes softly out of focus; illustrative generic appearance.

White-wine vinegar

White-wine vinegar is made when acetic acid bacteria oxidise the alcohol in finished white grape wine, yielding a pale, wine-derived souring condiment for dressings, sauces and cooking.

Anjou
· Condiments
Illustrative pale amber cider vinegar in a glass cruet with a tasting dish and apples; not a measure of acidity or preservation strength.
Elevated risk

Cider vinegar

Cider vinegar is made when acetic-acid bacteria use oxygen to turn the alcohol in dry apple cider into acetic acid. This historical cask method begins with fermented cider and differs from apple-scrap vinegar made with sugar and water.

North Carolina
Opened shallow can of Swedish surströmming showing silver herring fillets in pale brine, served beside tunnbröd and sliced red onion.
High risk

Surströmming

Salted, barrel-fermented Baltic herring from Sweden, surströmming is packed in shallow tins where fermentation may continue. Its traditional production is a specialist commercial process, not a household formula.

Sweden
Fish and seafood
Creamy fish and onion soup with trout, carrots, chervil and cress.

Fish and onion soup (modern reconstruction)

Trout or salmon poached at the end of a simmered broth of onion and root vegetables, a present-day reconstruction of coastal cooking built on excavated fish bones and a boiling pot.

Ribe · Modern adaptation
· Fish and seafood
Modern lamb, pearl barley, turnip and cabbage pottage reconstruction served in a stoneware bowl.

Lamb, barley and cabbage pottage (modern reconstruction)

Lamb shoulder simmered with pearl barley, turnip and leafy cabbage in one pot, a present-day reconstruction built from the animals, grains and vegetables of northern European farming.

Denmark · Modern method
· Meat
An iron pot of nettle soup with root vegetables and bacon beside fresh nettle tops.
Elevated risk

Spring nettle pottage (modern reconstruction)

Young stinging nettle shoots cooked with bacon, onion, garlic and three roots into a thick spring soup, from a Danish Viking museum's recipe, with a meat-broth variation and ember-baked turnips.

Ribe · Modern adaptation
· Vegetables
A dark green onion-shaped glass bottle with a cork beside a short glass of pale golden sparkling cider on an oak table.
Elevated risk

Seventeenth-century English bottled cider

A lightly sparkling cider bottled before it had finished fermenting, as Sir Paul Neile described it in 1664, with a measured modern method for safe bottle conditioning.

Herefordshire · Historical attestation
· Drinks
Soft, round South Indian idli on a stainless-steel mould plate against a warm ivory background.
Elevated risk

Idli batter

Rice and black gram are soaked separately, ground, salted and fermented into a thick batter for idli. The batter is portioned into moulds and steamed into soft savoury cakes.

South India · Traditional method
· Grains and starches
Asturian natural cider being poured from a plain green bottle into a small cider glass.

Sidra natural

Dry, lightly sparkling cider from Asturias in northern Spain, pressed from cider apples, fermented without added sugar, matured through the winter and poured from a height.

Principality of Asturias · Traditional method
· Drinks
Creamy tartar-style mayonnaise with finely chopped pickled cucumber, capers and unspecified herbs, shown with fried white fish as a serving suggestion.

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.


· Condiments
Original editorial image of coarse, oily shacha sauce with sesame and fine dried-seafood and aromatic flecks in a small bowl.

Shacha sauce

Shacha is a savoury, granular Fujian, Teochew and Taiwanese condiment of oil, garlic, shallot and dried seafood, often sold as Chinese barbecue sauce.

Southeast Asia
· Condiments