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

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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
Pakistani-style mango achar: firm green mango pieces coated in red chilli, turmeric, fenugreek and fennel, glossy with mustard oil in a ceramic bowl.
Elevated risk

Pakistani mango pickle

This Pakistani pickle coats firm green mango with chilli, turmeric, fenugreek, fennel and mustard oil. Its published sun-exposure schedule records a household method, but does not validate shelf-stable storage.

Pakistan · Traditional method
· 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