FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments321Fermented, enzyme-ripened and mixed seasonings286Fruit preserves10Adjacent and excluded7Legume, seed and plant-protein ferments6Acid and oil pickles3Dairy ferments2Garum and fish sauces2Smoked salted and dried foods2Cheese1Not yet classified1Vegetable lactic1
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Recipes

3 recipes

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White shiro-umezu and red shiso umezu in clear bowls with ripe ume and red shiso.

Umezu (ume pickling liquid)

The very salty, sour liquid drawn out of Japanese ume fruit by salt during umeboshi making: acidity from the fruit's citric and malic acid, not from acetic fermentation; white, or red with shiso.

Wakayama · Traditional method
· Condiments
Illustrative jar and bowl of freshly prepared Haitian pikliz with shredded cabbage, carrot, shallot and Scotch bonnet in vinegar-lime brine.
Elevated risk

Pikliz

Pikliz is a Haitian cabbage-and-vegetable condiment pickled with vinegar, citrus and hot peppers. It brings sharp acidity and chilli heat to rich fried foods; its history and shelf life remain unestablished here.

Haiti · Modern adaptation
· Condiments
Whole dill pickles in a glass jar of vinegar brine, with fresh cucumbers and dill beside it.
High risk

Quick fresh-pack dill pickles

Whole small cucumbers are soaked in a measured salt solution, packed with dill and mustard seed, then covered with a boiling 5% vinegar brine and processed in a boiling-water canner.

United States · Modern method
· Condiments