FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments382Fermented, 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
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Recipes

328 recipes

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Photograph of Tucupi negro.
High risk

Tucupi negro

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.

Pucaurquillo, Ampiyacu River, near Iquitos · Traditional method
· Condiments
Photograph of Salsa de ajo (Venezuelan garlic sauce).

Salsa de ajo (Venezuelan garlic sauce)

Salsa de ajo is a creamy Venezuelan garlic sauce made from mayonnaise blended with fresh garlic, herbs, green onion and vinegar. It is served with empanadas, arepas and grilled meat.

Venezuela
Condiments
Illustrative red and white wine vinegar variants in clear glass cruets with small tasting dishes; no protected regional origin is implied.

Wine Vinegar

Wine vinegar is made by the aerobic oxidation of wine's alcohol into acetic acid by bacteria, producing a sour, wine-derived condiment used in dressings, sauces, marinades and preserved foods.

Roman Italy · Traditional method
· Condiments
Photograph of Ocopa.

Ocopa

Ocopa is a sauce from Arequipa, Peru, of huacatay, dried mirasol chillies, nuts, fresh cheese and soda crackers. It is usually spooned over boiled potatoes.

Arequipa
Condiments
Photograph of Pontack elderberry sauce.
Elevated risk

Pontack elderberry sauce

An English elderberry condiment of vinegar, shallots and warm spices, historically called a catsup and tied to Pontac's Head tavern in London.

London · Historical attestation
· Condiments
Photograph of Wojapi.

Wojapi

Wojapi is a cooked berry sauce of the Lakota and Dakota peoples of the Northern Plains, traditionally made from pounded chokecherries and today most often made with blueberries and a starch.

Northern Plains, United States
· Condiments
Photograph of South Carolina mustard barbecue sauce.

South Carolina mustard barbecue sauce

South Carolina mustard barbecue sauce is a yellow-to-golden sauce built on prepared mustard, balanced with vinegar, sweetness and spice, and associated with the Midlands of the state.

South Carolina
· Condiments
Original editorial reconstruction of thin South Carolina light-tomato barbecue sauce, with pepper and chopped pork served alongside.

Carolina vinegar and light-tomato barbecue sauce

Light tomato barbecue sauce is a thin, sharp South Carolina sauce: a vinegar and pepper base with a small amount of ketchup, sitting between the clear vinegar sauce and the sweeter tomato sauces.

South Carolina
· Condiments
Photograph of Monkey gland sauce.

Monkey gland sauce

A sweet and tangy South African condiment of fruit chutney and tomato sauce, served with grilled meat and steak. It contains no monkey gland.

Johannesburg
Condiments
Thick red Kuwaiti daqqus tomato-garlic sauce in a white bowl.

Daqqus (tomato-garlic sauce)

A tomato and garlic sauce from the Gulf, blended raw and then simmered to thicken, eaten with rice.

Kuwait
Condiments
Photograph of Mint sauce.

Mint sauce

Finely chopped fresh mint steeped in a sweet and sharp liquid of white wine vinegar, sugar and water, the sauce traditionally served with roast lamb in Britain.

England · Traditional method
· Condiments
Finished Moroccan amlou, a grainy golden-brown almond and argan oil spread in a decorated ceramic bowl with roasted almonds and culinary argan oil beside it.

Amlou

Amlou is a nutty, lightly sweet Moroccan spread of roasted almonds, culinary argan oil and honey. The almonds are ground first, then loosened with oil and sweetened; the balance can range from a thick spread to a dip.

Souss-Massa
· Condiments
A small tulip-shaped bottle of dark, glossy traditional balsamic vinegar beside a tasting dish and Parmigiano Reggiano.

Aceto Balsamico Tradizionale di Reggio Emilia

Protected Italian vinegar made only from cooked grape must, fermented and aged in a battery of wooden barrels for at least 12 years: sweet, sharp and syrupy.

Province of Reggio Emilia · Traditional method
· Condiments
Smooth tomato ketchup in a white bowl with a ripe tomato and whole spices

Tomato ketchup

Tomato ketchup is a smooth, sweet-sour tomato sauce whose modern form grew from an older family of savoury ketchups; this version follows a tested home-canning recipe.

United States
· Condiments
Pale rice vinegar in a clear glass cruet and white tasting dish, with rice grains.
Elevated risk

Unseasoned rice vinegar

Japanese komezu is a pale, unseasoned rice vinegar made through alcoholic and acetic fermentation; rice, water, koji and yeast shape its character.

Kyoto City
Condiments
A bowl of roasted sesame sauce sits beside noodles, garlic and sesame seeds.
Elevated risk

Roasted sesame sauce for noodles or hot pot

An untested sesame-paste sauce with soy, black vinegar, sugar, sesame oil and garlic, drafted for hot-pot dipping or noodles.

China · Modern method
· Condiments
Clear cruet and tasting glass of amber Sherry vinegar with Palomino grapes outside the vessels

Sherry vinegar

Vinagre de Jerez is made by acetifying eligible Jerez wines and ageing the vinegar in wood. Its protected name belongs to a defined Andalusian zone and a cellar tradition joining wine, oxygen, acetic bacteria and long ageing.

Marco de Jerez · Traditional method
· Condiments
A bowl of thick red ajvar with bread and roasted red peppers.

Ajvar

Ajvar is a cooked Balkan pepper preserve built around roasted red peppers, peeled, drained, ground and slowly fried with oil and seasoning. Leskovac’s protected version is a pepper specialty; regional versions vary.

Leskovac
Condiments
A smooth swirl of bright red tomato ketchup in a small clear glass ramekin on a warm ivory surface.

Smooth Heinz-style ketchup, UK-label-informed starting point

A smooth tomato ketchup formulated as a 500 g comparison batch using a UK Heinz product label as its target. This original home formula is untested and is not the company recipe or a preserving process.

United Kingdom · Modern method
· Condiments
Illustrative reconstruction of Yanyanku as ground dried fermented roselle seeds; the exact experimental batch appearance is not documented.

Yanyanku

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.

Benin · Traditional method
· Condiments
Glossy amber-brown mitarashi sweet-soy glaze flowing from a spoon into a ceramic bowl.

Mitarashi sweet soy glaze

A glossy Japanese glaze thickened with starch, sugar, soy sauce and mirin. Spoon it over cooked rice dumplings while the glaze is still fluid.

Japan · Modern method
· Condiments
Glossy dark mahogany kuromitsu syrup in a ceramic pitcher and dish, drizzled over kinako-dusted warabi mochi.

Kuromitsu black sugar syrup

A dark Japanese syrup made by simmering black sugar with water and optional extra sugar. Drizzle it over mochi, ice cream or other desserts.

Japan · Modern method
· Condiments
A small bowl of creamy pale tan goma dare sesame sauce with separate dishes of sesame paste, soy sauce, rice vinegar and dashi.

Goma dare sesame sauce

A creamy Japanese sesame dipping sauce with soy, rice vinegar and dashi. Gradual mixing turns the thick sesame paste into a smooth sauce.

Japan · Modern method
· Condiments
A bowl of glossy dark-brown tonkatsu table sauce with Worcestershire sauce, ketchup, oyster sauce and sugar in small dishes.

Tonkatsu table sauce

A sweet, tangy Japanese sauce mixed from Worcestershire sauce, ketchup, oyster sauce and sugar. Serve with breaded cutlets or croquettes.

Japan · Modern method
· Condiments
Homemade sugar-based apple-scrap cider vinegar shown as an amber culinary condiment with fresh apple pieces and peels.
Elevated risk

Sugar-based apple cider vinegar

Apple vinegar made at home from whole fruit or peelings and cores, sugared and fermented first to alcohol by yeast and then to acetic acid by bacteria in open air.

United States · Modern method
· Condiments
A clear glass cruet of deep amber-red akazu beside a small dish of aged sake lees and a shallow bowl of the vinegar.

Akazu (red sake-lees vinegar)

Japanese reddish-brown vinegar from sake lees matured about three years, turned to vinegar by acetic bacteria; the vinegar of Handa and Edomae sushi rice.

Handa · Traditional method
· Condiments
A cloth-covered jar and a clear bottle of homemade spirit vinegar on a wooden kitchen counter.

Ättika

A Swedish-style spirit vinegar made by fermenting neutral alcohol with live vinegar bacteria, with a separate guide to commercial ättika strengths.

Sweden · Traditional method
· Condiments
A small glass cruet and tasting bowl of pale-yellow birch sap vinegar on a wooden table with birch bark nearby.

Birch sap vinegar

Vinegar from spring birch sap fermented to alcohol and then acetic acid, usually with added sugar or honey because the sap is so dilute; made in Sweden and described in older eastern European accounts.

Sweden · Modern adaptation
· Condiments