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 classified1Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1
Maari is a Burkinabè baobab-seed condiment documented in producer studies. This is a non-instructional account, not a home recipe: sources vary, omit key process details and establish no validated safety control.
A Korean rice syrup: cooked rice is converted by barley malt in a long warm hold, strained, and the sweet liquid is boiled down until it pours like maple syrup.
A modern tomato condiment sharpened with the spicy, savoury tang associated with kimchi; this measured version whisk-mixes prepared ketchup and commercial kimchi seasoning.
A seafood shito variant by Zoe Adjonyoh, using dried prawn and smoked fish in a cooked chilli and onion base.
Tucupi is a yellow, sour liquid from the Brazilian Amazon, made from the juice of bitter manioc that is settled, fermented and cooked. It is the base of duck in tucupi and tacacá.
Doenjang and gochujang stirred together with sesame oil and seeds, a little honey, water, raw garlic and spring onion: a thick, savoury sauce for lettuce wraps with rice.
Shito is a hot Ghanaian pepper condiment with fish-rich, oil-cooked and fresh pepper forms; this measured version follows a recipe collected in Ghana’s Northern Region.
Sambal tumis is a Malaysian chilli paste fried in oil until it breaks, then simmered with tamarind and sugar, used as a condiment and as a cooking base.
Shatta is a Palestinian chilli paste with many household forms. Abeer Najjar’s family-inspired version oven-dries salted fresh chillies, then mixes them with vinegar and olive oil for a source-described room-temperature ferment.
Sambal ulek or oelek is Indonesian chilli paste in its plainest form: red chillies pounded or ground with salt, here with a little vinegar.
Nam prik pao is a Thai roasted chilli paste, sweet, salty and sour with only mild heat, used as a dip, a spread and a seasoning for cooked dishes.
Nam prik ong is a cooked Northern Thai dip of chilli, tomato and minced pork, seasoned with fermented soybean and eaten with vegetables, pork rind and eggs.
Nam prik kapi is a Thai dip of matured shrimp paste pounded with garlic, bird's eye chilli and lime or tamarind, eaten with vegetables and rice.
A dark, salty fermented condiment of the medieval Arabic kitchen, made from fermented barley and flour, which seasoned dishes where later cooks would use soy sauce, salt or sumac.
Documentary account of Louisiana pepper sauces, using TABASCO's published barrel-aged commercial process as one specific example; the source does not provide a validated home recipe.
Jeow bong is a Lao paste of dried chilli, shallot, garlic and galangal cooked with buffalo or cow skin, a Luang Prabang specialty eaten with sticky rice and grilled meat.
A fresh, uncooked yuzu and green chilli paste inspired by Kyushu’s yuzu kosho, made here as an untested small-batch seasoning rather than a preservation formula.
Dinanche, or donne' dinanche, is a Chamorro hot pepper paste of crushed chillies that Guam cooks use on its own or stir into fina'denne'. Its versions range from pepper alone to ones with eggplant, miso or coconut milk.
A Burkina Faso alkaline fermentation of African locust bean seeds (Parkia biglobosa), used to season sauces and cooked grain dishes. Local process details vary, and the sources do not give a measured household batch.
Chogochujang is a Korean sweet-sour sauce made by seasoning gochujang with vinegar and sugar. This development batch adds water and toasted sesame seeds, with optional garlic for the portion being served.
A Myanmar relish of dried shrimp, fried eschalot and garlic, chilli, turmeric, tamarind and ngapi. Naomi Duguid’s published recipe makes about 1 cup; it contains crustacean shellfish.
Taioro is a Polynesian condiment of grated coconut fermented with freshwater prawn heads in seawater, then rested in a cool place for a day before it is used.
This documented West Java sambal grinds cooked red and bird’s-eye chiles with garlic, shallots and fermented shrimp paste, then simmers the paste before serving.
Mazavaroo is a Mauritian hot chilli paste of fresh chillies, garlic, salt and oil with lemon or lime. It is kept refrigerated, and the reviewed recipes say it should rest for days before use.
A documentary account of Tahitian mitihue, a fermented coconut condiment traditionally associated with freshwater prawns. It records cultural context and source-reported risks without giving a household preparation method.
Fresh hot peppers ferment beneath a measured salt brine, then become a bright, tangy sauce blended from the peppers and their liquor.
Tucupi negro is a dark, pungent sauce that Amazonian Indigenous women make by pressing bitter cassava, settling its starch and simmering the juice for hours until it thickens.
A traditional Beninese inoculum made from fermented roselle, cotton or baobab seeds, rich in bacterial spores, added to cooked African locust beans to speed up fermentation and soften them into sonru.
