FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1Fermented, 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
A Burkina Faso alkaline fermentation of African locust bean seeds (Parkia biglobosa), used to season sauces and cooked grain dishes. Local process details vary, and the sources do not give a measured household batch.
Chu hou is a sweet, savoury Cantonese paste of fermented soybeans, fermented bean curd, garlic, ginger and sesame, used mainly to braise meat.
Chogochujang is a Korean sweet-sour sauce made by seasoning gochujang with vinegar and sugar. This development batch adds water and toasted sesame seeds, with optional garlic for the portion being served.
A pourable dessert sauce of cocoa powder, sugar and water, boiled briefly and finished with salt and vanilla. It is a water-based sauce, not the cream or milk emulsion of ganache.
Chirmol is a Guatemalan salsa of charred tomatoes with onion, cilantro and lime, served with grilled meat and toasted chiles.
Chipotle adobo is a cooked sauce of smoked chipotle chiles, tomato, onion, garlic, dried chile powder, spices and vinegar, the form in which chipotles are most often sold in the United States.
A Lao tomato-and-chile dip made by roasting tomatoes, chiles, garlic and shallots over gentle coals, then pounding and seasoning them. This four-person serving batch has no measured ingredient quantities or validated storage period.
A Myanmar relish of dried shrimp, fried eschalot and garlic, chilli, turmeric, tamarind and ngapi. Naomi Duguid’s published recipe makes about 1 cup; it contains crustacean shellfish.
Foods steeped in soy sauce, a salty fermented seasoning liquid that transfers salt and fermentation products into them; shoyuzuke uses a transformed liquid medium rather than a fresh brine.
Yemeni zhug inspires this fresh sauce of coriander, parsley and green chilli. Its weighed mild-chilli formula is one contemporary variation, not a canonical household recipe.
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.
An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g.
This cooked Vietnamese chilli sauce uses fresh chillies, garlic and tomato for a pourable, sweet-spicy condiment; heat varies with the chillies and how many seeds are removed.
Adygean salt is a seasoned table salt associated with Adygea and the wider North Caucasian culinary tradition. Salt is blended with garlic and a variable selection of herbs and spices; the exact mix depends on the named style and maker.
A fresh herb and aromatic paste of chadon beni (culantro), thyme, chives, celery, onion, garlic and peppers, blended with vinegar and water and used as the base for Trinidadian cooking.
A small-batch, non-fermented tomato, fruit and savoury sauce assembled for crisp tonkatsu and cabbage, inspired by Japanese yoshoku serving traditions.
Pikliz is a Haitian cabbage-and-vegetable condiment pickled with vinegar, citrus and hot peppers. It brings sharp acidity and chilli heat to rich fried foods; its history and shelf life remain unestablished here.
A bright green Trinidadian hot sauce of chadon beni (shado beni, culantro) with garlic, hot pepper, lime and water, blended to a pourable sauce for grilled meat, wings and eggs.
A cooked Caribbean hot sauce of ripe mango, habanero and other hot peppers, onion, garlic and citrus, blended smooth or left chunky.
Caribbean browning is a dark liquid of deeply caramelised sugar, used in small amounts for colour and a smoky, bitter-sweet flavour in stews and black cake.
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.
A rounded house ketchup cooked from tinned plum tomatoes, onion, vinegar, sugar and a little warm spice, then blended, sieved and reduced to about 600 g.
Taioro is a Polynesian condiment of grated coconut fermented with freshwater prawn heads in seawater, then rested in a cool place for a day before it is used.
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.
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.
A sesame-rich goma-dare-style dipping sauce made by loosening toasted sesame paste with water, soy sauce, rice vinegar and sugar; this original development formula remains untested.
Sufu, or furu, is Chinese fermented tofu: bean curd is salted and ripened, often after a mould stage, into a soft, creamy, intensely savoury condiment.
Whole small cucumbers are soaked in a measured salt solution, packed with dill and mustard seed, then covered with a boiling 5% vinegar brine and processed in a boiling-water canner.
A warm, buttery cayenne sauce made by melting butter into a hot pepper sauce, first tossed onto fried chicken wings in Buffalo, New York.
Bumbu dasar are the ground spice bases of Indonesian cooking: a white paste of shallot, garlic and salt, with chile added for red and turmeric for yellow, cooked into dishes.
Bread sauce is a British sauce of milk infused with onion, clove and bay, thickened with stale breadcrumbs and finished with butter, served with roast chicken or turkey.
A fresh, uncooked green chutney blended from coriander, mint, chilli and citrus. This measured development batch is untested and intended for prompt serving.
A cooked-yolk mayonnaise documented in the University of Tennessee Extension’s 2007 Egg University Handbook. The egg mixture is heated before oil is emulsified into it.
An untested mayonnaise variation that replaces part of a neutral base’s vinegar with lime juice and finishes with optional lime zest.
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.
This documented West Java sambal grinds cooked red and bird’s-eye chiles with garlic, shallots and fermented shrimp paste, then simmers the paste before serving.
Bajan pepper sauce is a Barbadian hot sauce that blends Scotch bonnet peppers with mustard and vinegar, often with onion, turmeric and oil. Its heat and sharpness come from both the chile and the mustard, which sets it apart from a plain pepper vinegar.
This cooked amba follows a Jewish Food Society recipe that simmers ripe mango with onion, garlic, mustard seed and warm spices into a tangy Middle Eastern condiment.
Til ki chutney is a sesame-and-cumin condiment from an Uttarakhand cuisine collection: the seeds are roasted, finely ground with salt and green chillies, then mixed with lemon juice. The book describes it as a winter preparation.
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Beurre blanc is a warm emulsion of cold butter whisked into a reduction of white wine, vinegar or lemon juice and shallot, a sauce from the Loire Valley and its red-wine version, beurre rouge.
Eliza Acton's Bengal receipt for chetney sauce: stoned raisins and a hard acid fruit pounded with brown sugar, ginger, salt, cayenne and garlic, then thinned with vinegar to the consistence of thick cream.
Bechamel is a white sauce of milk thickened with a butter and flour roux, one of the French mother sauces, and the base from which Mornay and other cheese and cream sauces are made.
Basbaas is the Somali word for chilli and the name of a family of hot sauces served at the table, so each diner can set the heat. Green, coconut and tomato-based versions are all called basbaas.
A sweet-hot table sauce of ripe banana simmered with vinegar, sugar, onion, garlic and fresh chilli, in the manner of Philippine banana ketchup. An untested development batch of about 500 g.
Ata dindin is the Yoruba fried pepper sauce: chillies, red bell pepper and onion blended and cooked down in oil until the oil separates. The same name is also given to a finished stew built on it.
A Dominican table and seasoning condiment of sour orange juice, mixed with lime and salt and bottled raw; garlic, oregano or a hot pepper may be added for meat or a spicier bottle.
Mushroom garum turns mushrooms, rice koji, salt and water into a dark savoury seasoning. A sustained warm hold lets koji enzymes break down the mixture before straining.
Chimichurri is an uncooked sauce of chopped parsley, garlic, oregano, oil and vinegar from Argentina. It is spooned over grilled meat and has spread across Latin America.
Adrak murabba preserves young ginger in sugar syrup, a sweet South Asian preparation recorded in Indian cookery and food-processing sources.
