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

73 recipes

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Finished moist Andhra peanut chutney with tomato and finely chopped raw onion in a plain bowl.

Palli pachadi

A moist Andhra peanut chutney: roasted groundnuts ground with fried dried chillies and tamarind, folded into a roasted tomato-and-spice mix with raw onion, and eaten with khichdi, attu or idli.

Rayalaseema · Traditional method
· Condiments
Dry reddish-brown Maharashtrian tilachi chutney powder, made with sesame and coconut, in a small ceramic bowl.

Tilachi chutney

A Maharashtrian dry chutney of slowly roasted sesame and coconut ground fine with garlic, chilli powder, cumin, tamarind and sugar, kept in a bottle and eaten as a winter side.

Maharashtra · Traditional method
· Condiments
Fresh bright-green Pesto Genovese in a white marble mortar with a wooden pestle, basil and pine nuts.

Pesto Genovese

Pesto Genovese is a Ligurian uncooked basil sauce pounded with garlic, pine nuts, salt, hard cheeses and olive oil, traditionally made in a mortar.

Liguria · Traditional method
· Condiments
Photograph of Tapenade (Marseille).

Tapenade (Marseille)

A Provençal olive spread built around olives and capers, with anchovy, garlic, lemon and olive oil in Marseille’s current recipe. Both coarse and finely worked versions are documented.

Marseille · 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
Ecuadorian ají de tomate de árbol, a smooth orange tamarillo and hot-pepper sauce with cilantro flecks, served in a glass bowl.

Ají de tomate de árbol

An Ecuadorian hot sauce built on tamarillo, a tart fruit that gives a sharper, fleshier base than ordinary tomato salsa.

Ecuador · Traditional method
Condiments
Chunky Colombian hogao tomato, onion and scallion sauce in an earthenware bowl beside a plain arepa

Hogao

A slow-cooked Colombian sauce of tomato, onion and scallion that serves as the base of many dishes and as a topping for arepas and patacones.

Colombia · Traditional method
Condiments
Fresh Colombian ají picante in a white bowl, with chopped cilantro, parsley, scallion, tomato and chile in a thin vinegar dressing; served beside a fried corn empanada.

Ají picante (Colombian table ají)

A fresh Colombian table condiment of chopped herbs, scallion and tomato in a vinegar and chile base, served beside fried and filled dishes.

Colombia · Traditional method
Condiments
Warm golden-orange Ecuadorian salsa de maní in a bowl beside two llapingachos.

Ecuadorian salsa de maní

A warm, creamy peanut sauce thickened with milk and seasoned with onion, cumin and achiote, served over potatoes and llapingachos in Ecuador.

Ecuador · Traditional method
Condiments
Photograph of Padaek.
High risk

Padaek

Padaek is a Lao salt-fermented freshwater fish paste used as a seasoning and preserved food. This record covers documented uses and safety gaps; it does not offer an unvalidated home method.

Laos · Traditional method
Condiments
Illustrative soy sauce: a small ceramic dish of thin, translucent, deep reddish-brown seasoning.

Soy sauce

Soy sauce is a salted liquid seasoning made by growing koji mould on soybeans and grain, maturing the mash in brine and pressing out the liquid. Japan's shoyu is the best-documented form.

Japan · Traditional method
· Condiments
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
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 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
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
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 shallow cream ceramic bowl holds finished golden-brown barley miso, its softly moist coarse paste flecked with visible barley grains.

Barley miso (mugi miso)

A Japanese soybean paste fermented with barley koji and salt, made mostly in Kyushu, Shikoku and western Japan. It is sweet, savoury and grainy.

Kyushu · 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
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
A bowl and jar of pale, grainy shio koji on a wooden table, with rice koji grains and salt nearby.
Elevated risk

Shio koji, rice-koji salt seasoning

A Japanese seasoning of rice koji, salt and water, left at room temperature until the koji's enzymes and its microbes turn it into a savoury, salty paste for marinades and dressings.

Japan · Traditional method
· Condiments
Thick brick-red Korean gochujang in an unbranded earthenware jar, with a wooden spoon lifting a scoop; original editorial reconstruction.
Elevated risk

Gochujang with glutinous rice and meju powder

Korea’s sweet, savoury and fiery red paste of glutinous rice, barley-malt enzymes, fermented soybean meju powder and chilli powder, matured in earthenware.

Sunchang, Jeollabuk-do, South Korea · Traditional 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