FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments73Fermented, enzyme-ripened and mixed seasonings55Adjacent and excluded3Fermented fruit and fruit-derived foods3Fruit preserves3Legume, seed and plant-protein ferments3Koji, mold starters and mold-ripened ferments2Vegetable lactic2Acid and oil pickles1Garum and fish sauces1
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Recipes

3 recipes

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Semi-moist, soy-seasoned kelp strips lightly coated with salt, served on a small ceramic plate.
Elevated risk

Shio Kombu (Seasoned Salted Kelp)

Japanese kelp simmered in soy sauce and seasonings, sometimes dried and salted, eaten with rice or used as an umami seasoning.

Osaka · Traditional method
· Condiments
Fine deep red Pimentón de la Vera in a ceramic dish beside two dried red peppers.

Pimentón de la Vera

Spanish smoked paprika from Capsicum peppers dried over oak or holm-oak smoke in a dryer called a secadero, then ground. Protected by a designation of origin in La Vera.

La Vera, Cáceres · Traditional method
· Condiments
A bowl of smooth pale green kaya with a spoon and toast on a warm breakfast table.
Elevated risk

Kaya

Kaya is a sweet Malay-rooted spread of eggs, coconut milk and sugar, scented with pandan and stirred over gentle heat until it thickens. In Singapore it is the filling of kaya toast.

Singapore · Traditional method
· Condiments