Elevated risk
Tej (Ethiopian honey wine)
An Ethiopian honey wine made here as a controlled laboratory formulation with honey, water, a mixed bacterial-and-yeast starter, and gesho.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All drinks99
Fermented beverages86
Fermented fruit and fruit-derived foods6
Fruit preserves3
Cereal, grain, root and starch fermentations2
Koji, mold starters and mold-ripened ferments2
Fermented beverages86Fermented fruit and fruit-derived foods6Fruit preserves3Cereal, grain, root and starch fermentations2Koji, mold starters and mold-ripened ferments2Filtered to
Recipes
Mead
Mead is an alcoholic drink made by fermenting diluted honey with yeast, then racking and ageing it. The honey, not refined sugar, is what makes it mead.
Elevated risk
Tigray Mies honey wine with gesho
An Ethiopian honey wine of the Tigray highlands, fermented with the leaves and stems of gesho, which supply both bitterness and the microorganisms that carry the ferment.
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.