FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All drinks99Fermented beverages86Fermented fruit and fruit-derived foods6Fruit preserves3Cereal, grain, root and starch fermentations2Koji, mold starters and mold-ripened ferments2
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Illustrative modern parsnip wine in a glass fermenter beside a root; not a depiction of Cobbett’s 1851 brandied batch.

Parsnip wine with brandy

A root wine made from boiled parsnip liquor and lump sugar, fermented with yeast and finished with brandy before bottling.

London · Historical attestation
Drinks
Illustrative still life of parsnips, loaf sugar and a plain wooden cask representing Cobbett’s 1851 parsnip-wine recipe; no finished wine or exact historical vessel is depicted.

Parsnip wine with crude tartar

Parsnip liquor ferments with loaf sugar, crude tartar and fresh yeast, then matures in a cask for twelve months before bottling.

London · Historical attestation
Drinks
Illustrative finished Omagongo, shown as cloudy pale-yellow marula drink beside a carved wooden cup and ripe marula fruit.

Omagongo

The fermented marula drink of northern Namibia's Aawambo communities, pressed from ripe Sclerocarya birrea fruit and left to the yeasts already on it, and drunk at the Oshituthi shomagongo festival.

Northern Namibia · Traditional method
· Drinks