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

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Amber fruit-wine vinegar under a floating vinegar mother in a muslin-covered oak cask; an illustrative view of the traditional Orléans method.

Fruit vinegar (Orleans method)

Fruit wine turned into vinegar by acetic acid bacteria at the surface of a half-filled, air-vented vessel. The Orleans method takes one to three months for a 9% wine.

Orleans, France · Traditional method
· Condiments
A clear glass cruet and shallow dish of glossy dark balsamic vinegar beside grapes and hard cheese on a warm ivory surface.

Aceto Balsamico di Modena IGP

A dark, balanced vinegar from Emilia-Romagna made by combining cooked or concentrated grape must with wine vinegar, then acetifying and refining it in wood under a protected specification.

Provinces of Modena and Reggio Emilia · Traditional method
· Condiments
Clear amber kakisu in an unmarked glass bottle and tasting glass, with ripe Japanese persimmons beside it.

Kakisu (persimmon vinegar)

Japanese vinegar from ripe persimmons: yeast turns the fruit sugar to alcohol and acetic bacteria turn that to acid; made at home in a month and by makers in Wakayama and Nagasaki over several years.

Japan · Traditional method
· Condiments