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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Recipes

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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 glass of Seychellois kalou, coconut-palm toddy: pale, cloudy and lightly effervescent as described in local accounts; no measured batch or alcohol strength is represented.
Elevated risk

Kalou

Kalou is Seychellois coconut-palm toddy: sap from an unopened flower stalk is collected and ferments naturally into an alcoholic drink. Sources document the identity and tapping tradition but no validated batch or alcohol endpoint.

Seychelles · Traditional method
· Drinks
Illustrative glass of pale, cloudy palm wine. The finished Utchema appearance and serving vessel are not specified in the sources.
Elevated risk

Utchema (Mozambican Hyphaene palm wine)

Utchema is a traditional palm wine made from Hyphaene petersiana sap in Mozambique’s Banhine National Park area. Available fieldwork identifies the drink and tapping economy but does not provide a complete controlled fermentation method.

Banhine National Park · Traditional method
· 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
Pale, freshly fermented palm wine served in a calabash cup and glass beside palm fruit.
Elevated risk

Palm wine

Palm wine is fermented sap from several palm species. West and Central African traditions differ in palm, tapping, vessel and serving stage; this page records shared principles without claiming one universal home-scale process.

West Africa
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