FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
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.
An Ethiopian honey wine made here as a controlled laboratory formulation with honey, water, a mixed bacterial-and-yeast starter, and gesho.
A chilled Korean dessert punch of cinnamon and ginger boiled in water, sweetened and poured over dried persimmons.
Mauritian molasses rum is a commercial distilled spirit made from fermented sugar-industry molasses. An official ruling describes one 40% ABV Lazy Dodo bottling; the sources do not define a single recipe for the wider product family.
Sugar syrups flavoured by holding botanicals, sugar and water in sealed bags in a 135°F (57°C) water bath for an hour, then cooling and refrigerating; several can share one bath.
A contemporary Ecuadorian recipe simmers jora flour with spices, then adds panela and pineapple peel before a short spontaneous ferment. Its particular aromatics and measurements belong to this published adaptation.
Cooked rice, rice koji and water are held warm for hours so koji enzymes turn the rice starch to sugars, giving a naturally sweet Japanese drink with no added sugar and no second fermentation.
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.
A thick, spiced northern Nigerian drink of pearl millet in which only part of the fermented slurry is cooked, so raw starch and gelatinised starch are recombined.
A documentary entry on Latvian rye-bread kvass, preserved from a modern Latvian rye collection. It records a food tradition, not a home-fermentation method.
A 2025 study formula combines wheat dough and sorghum porridge with sorghum malt and gesho in staged fermentation. Konso and Dirashe fieldwork records distinct cereal-and-leaf Cheka variants; the study formula is not universal.
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
A pale Belgian-style ale with Pilsner and aromatic malts, cane sugar and Saaz hops, fermented under loose foil before an airlock is fitted.
A pale, dry lager with Pilsner malt, Magnum bittering hops and Hallertau Mittelfrüh and Tettnang additions, followed by cold maturation.
A Korean grain wine fermented from steamed rice, nuruk and yeast in two mash additions, drawn off clear as yakju or blended cloudy with rice solids and water as makgeolli.
A tart, lightly fermented drink of Jalisco: nixtamalized maize masa cooked with piloncillo and limed, then diluted over ice and salted at serving.
A South African opaque beer soured from sorghum malt and maize meal, cooked as a thick porridge, then fermented again after a second addition of malted sorghum.
A deep amber-red American ale brewed from pale, Munich, CaraVienne and chocolate malts, bittered with Columbus hops and finished with Amarillo.
A German-style wheat beer made with wheat extract, a short hop boil and a hefeweizen yeast, using cold water to top up the fermenter.
A 2021 study's white-rice yakju: steamed Hanareum rice ferments with rice-flour nuruk and takju yeast for 11 days, then the clear upper liquid is filtered and centrifuged.
A Namibian everyday drink of pearl-millet flour scalded with hot water, thinned with sorghum malt and bran and soured quickly by a spoonful of the previous batch.
A clear Korean rice wine made with aromatic Dahyangheukmi pigmented rice, matching rice-flour nuruk and takju yeast.
A Ugandan maize drink remade with a defined two-strain starter: roasted maize dough boiled to porridge, cooled and fermented under controlled conditions.
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.
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.
A Zambian cereal drink built on coarse maize grits rather than meal, saccharified with an extract of wild munkoyo roots and then left to ferment spontaneously.
A still, dry honey wine fermented from varietal honey and water with a single wine yeast, carrying no residual sweetness and no added carbonation.
A thick, faintly fizzy Ethiopian cereal drink in which a wheat dough is fermented, roasted dark, then fermented a second time with barley malt into a drinkable slurry.
An all-grain imperial stout with pale malt, roasted barley, dark malts and oats, fermented with an American ale-yeast starter.
