FermenteaWhere food goes to change
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
Fermented beverages86
Fermented fruit and fruit-derived foods6
Fruit preserves3
Cereal, grain, root and starch fermentations2
Koji, mold starters and mold-ripened ferments2
A one-liter teaching recipe ferments bruised ginger, lemon, sugar and cream of tartar with measured baker’s or ale yeast, then conditions the drink briefly in PET bottles before refrigeration.
Jun is a fermented tea drink made with green tea and honey instead of the sweetened tea of kombucha. Its culture identity and origin are not established, and sealed bottles can build pressure and alcohol.
A lightly fizzy lemon drink made from peel-on lemons, water and sugar, held in a covered jar, bottled and kept going with small sugar and peel additions.
A Victorian household wine of boiled sugar, lemon and bruised ginger, worked on raisins in a cask for a fortnight and finished with brandy, made nine gallons at a time.
Water kefir grains culture lightly sweetened water into a tart, faintly fizzy drink, with raisins added as an optional dried-fruit nutrient. Alcohol, acidity and fermentation rate vary batch to batch.
Wright's 1909 compilation records a parsnip wine made from boiled roots, sugar and a little yeast. The liquor spends ten days in a tub, then twelve months in a cask topped up daily only while the wine works over.
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.
A lightly fermented Finnish May Day drink of lemon, white and brown sugar and a little yeast, bottled with raisins that rise as the carbonation builds.
