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
Filtered to

Recipes

8 recipes

Newest first
50 per page
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
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
A glass of finished red wine with a bottle in soft focus.
Elevated risk

Red wine

Red wine is grape must fermented with the skins and other solids, then separated from the pomace. Grape, cellar and regional choices shape its colour, structure and style.


Drinks
Illustrative glass of rhubarb wine beside rhubarb stalks; Beeton's 1861 source does not specify the finished wine's color or appearance.

Rhubarb wine

S. O. Beeton’s 1861 household book records rhubarb wine made with rhubarb pulp, water, loaf sugar, lemon rind and isinglass; its historical directions do not establish a safe modern fermentation endpoint.

Britain
Drinks
A clear glass of reddish amber-brown Musalais on a wooden table in soft natural light.

Musalais

Musalais is a fermented grape drink documented among Uyghur producers in A’wati, southern Xinjiang. A studied process combines grape juice and heated pomace extract before spontaneous fermentation.

A’wati County (Awat)
Drinks
A clear glass of deep garnet-red Korean bokbunja-ju sits in front of an unlabelled dark glass bottle.

Bokbunja-ju

Korean black raspberry wine: crushed bokbunja berries with their seeds, sweetened to 20 °Brix, fermented 15 days at 25 °C with wine yeast, filtered and matured three months.

Gochang County · Traditional method
· Drinks
Illustrative still life of pale golden sparkling pear perry, an unlabelled bottle and a pear in a flowering orchard; the bottle and fruit are not a specific producer's product.

Poiré de Domfront

Naturally sparkling perry from the Bas Domfrontais in Normandy, pressed from high-stem orchard pears with at least 40% Plant de Blanc and carbonated by fermentation in the bottle.

Bas Domfrontais / Passais · Traditional method
· Drinks
Illustrative Georgian qvevri wine in a glass beside a clay serving jug in a marani with buried qvevri openings visible in the floor.

Qvevri wine

Georgian wine fermented and matured in buried clay vessels called qvevri, usually with grape skins, pips and sometimes stems, in styles from amber to red that differ by region.

Georgia · Traditional method
· Drinks