FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings26
Acid and oil pickles1
Legume, seed and plant-protein ferments1
A roasted tomato dip thickened with toasted sesame and seasoned with dried chilli, cumin and timur. This measured version follows a contemporary published momo achar recipe; it is one documented formula, not a national standard.
Hard green mango is cooked with vinegar, sugar, raisins, ginger, garlic and chilli in this tested US home-canning recipe.
Toyomansi is a Filipino table dip of soy sauce and calamansi juice, served with grilled or fried foods; this version adds sliced chilli and optional sugar.
Vinegar made by fermenting the lactose of cheese whey to alcohol with a Kluyveromyces yeast and then to acetic acid; sold in Switzerland as Lactavinaigre from the 1950s.
A fresh chilli paste made from rehydrated dried red peppers, garlic, olive oil, lemon and warm spices; this small-batch formula adapts the harissa family rather than reproducing a tested Tunisian method.
South African fruit chutney ranges from Cape-style sweet-sour fruit pastes to spiced dried-fruit versions; this page records a measured peach and apricot home recipe inspired by Mrs Ball’s.
A South Indian dry chutney powder has many regional and household forms. This record follows one published gunpowder podi recipe, served with ghee or gingelly oil; it is not a single standard formula.
A dry Japanese rice seasoning of sesame, bonito, nori, sugar and salt. This documented home blend is one specific formula within a varied category with several early product histories.
A modern tomato condiment sharpened with the spicy, savoury tang associated with kimchi; this measured version whisk-mixes prepared ketchup and commercial kimchi seasoning.
Mayonnaise and ketchup with garlic powder and lime make this proposed dipping sauce for surullitos; its ratio is an original, untested choice, not a Puerto Rican standard.
Mayonnaise and ketchup form a pale pink sauce sharpened with Worcestershire; a little citrus may be added at serving, while the proportions remain an untested starting point.
A small fresh relish of sliced shallots, chillies, lemongrass and lime leaf with lime juice, oil and salt, inspired by Balinese sambal matah.
Red chillies pounded with belacan shrimp paste, then mixed with lime or calamansi and sugar for a fresh relish. Contains crustacean shellfish.
A coarse mustard of brown and yellow seeds soaked whole in cider or white-wine vinegar, with about a third blended to a paste and folded back so the rest stay whole.
A whisked, mayonnaise-based Alabama-style sauce with vinegar, lemon, honey and horseradish. The measured batch below comes from a contemporary published recipe; it is not presented as Big Bob Gibson’s original or secret formula.
Ripe red chillies, garlic, labelled 5% vinegar, sugar, water and salt are blended, simmered and blended smooth into a cooked chilli sauce.
Mayonnaise mixed with ketchup, drained pickle relish and yellow mustard makes a tangy, pickle-flecked sauce for burgers; these proportions are an untested starting point.
A small-batch, non-fermented tomato, fruit and savoury sauce assembled for crisp tonkatsu and cabbage, inspired by Japanese yoshoku serving traditions.
Ten grams of English mustard powder stirred with cool water into a thick cream: the plainest, sharpest mustard there is, mixed just before the meal.
Red chillies and garlic simmer in distilled vinegar, then blend with sugar and salt into a smooth, sharp, sweet-hot table sauce associated with Thailand’s Si Racha coast.
A coarse, sweet Bavarian-style mustard of yellow and brown seed in a cooked brown-sugar and vinegar base, made to eat with Weisswurst; an original refrigerated formula.
A contemporary Ecuadorian hot sauce that pairs passion fruit juice with boiled chile peppers, oil and lime.
Salsa macha is a Mexican chile-and-oil condiment, often coarse with garlic, peanuts and sesame; this version follows a documented gentle-cook method and stays refrigerated.
A one-cup Japanese mayonnaise batch made in a small food processor with pasteurized room-temperature egg yolks and oil added in three stages around the seasonings and acids.
A sweet, tart and spicy Colombian sauce of uchuva, the yellow physalis fruit, with hot pepper, scallion, cilantro and lime.
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.
