FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments79Fermented, enzyme-ripened and mixed seasonings63Adjacent and excluded4Garum and fish sauces4Legume, seed and plant-protein ferments4Fruit preserves3Acid and oil pickles1
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Pure amber maple syrup pouring into a wooden spoon beside a jar of finished syrup.

Maple syrup (batch method)

Maple sap of about two percent sugar boiled down in a shallow pan until it reaches syrup density, the sugar concentration the standard defines, then filtered hot and packed hot.

Minnesota · Traditional method
Condiments
Photograph of Zacusca.
Elevated risk

Zacusca

Zacusca is a Romanian and Moldovan spread of roasted eggplant and sweet peppers cooked down with onion, tomato and oil, made in quantity in autumn and kept in jars for winter.

Romania
· Condiments
A glossy dark garnet spoonful of Hatay pomegranate sour above a glass bowl, with fresh pomegranates beside it.
Elevated risk

Hatay pomegranate sour (nar ekşisi)

The registered Hatay method presses pomegranate arils and slowly concentrates the strained juice. Its 100 kg source batch and experienced-producer endpoint are retained; no home-scale time or shelf-life is inferred.

Hatay Province · Traditional method
· Condiments