FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All condiments9Fermented, enzyme-ripened and mixed seasonings5Garum and fish sauces3Legume, seed and plant-protein ferments1
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Recipes

9 recipes

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Fresh Afghan coriander chatni in a plain bowl, with coriander, green peppers and garlic as ingredient context.

Afghan chutney (chatney)

Afghan coriander chatni is a sharp, hot herb sauce with garlic and vinegar. A 2008 Afghanistan manual records green or red pepper and optional walnut; heat and household versions vary.

Afghanistan · Modern method
· Condiments
Photograph of Tương Bần.

Tương Bần

Tương Bần is a thick, sweet and salty northern Vietnamese soybean sauce made from soybean and sticky rice at Bần Yên Nhân in Hưng Yên, matured in ceramic jars for months.

Bần Yên Nhân, Mỹ Hào, Hưng Yên
Condiments
Thin dark Worcestershire-style sauce in a glass bottle and ceramic dish, with its documented historical spices and sauces arranged beside it.

Worcestershire sauce

A thin, dark, sharply savoury table sauce associated with Worcester, England. This recipe preserves one historical formula printed in 1932 and distinguishes it from modern proprietary Worcestershire sauces.

Worcester
· Condiments
Photograph of Shatta.
Elevated risk

Shatta

Shatta is a Palestinian chilli paste with many household forms. Abeer Najjar’s family-inspired version oven-dries salted fresh chillies, then mixes them with vinegar and olive oil for a source-described room-temperature ferment.

Palestine
· Condiments
Taioro as a moist, coarse white coconut condiment with a little thin liquid in a glass bowl.

Taioro as documented in a CAPL manual

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.

French Polynesia · Traditional method
Condiments
Photograph of Monkey gland sauce.

Monkey gland sauce

A sweet and tangy South African condiment of fruit chutney and tomato sauce, served with grilled meat and steak. It contains no monkey gland.

Johannesburg
Condiments
Illustrative finished mulberry-leaf Nam pla ra sauce, shown strained in a plain glass bowl.
Elevated risk

Nam pla ra sauce with mulberry leaves

Coconut sugar starts this cooked sauce, followed by shrimp paste, garlic brine and pieces, two distinct pla-ra inputs, mulberry leaves, water and later seasonings.

Modern method
· Condiments
Illustrative finished Nam pla ra sauce from the cane-sugar source batch, shown strained in a plain bowl.
Elevated risk

Nam pla ra sauce with cane sugar

Concentrated pla-ra liquid and pla-ra ton are combined with shrimp paste, sugar and seasonings, simmered for about 30 minutes, strained and cooled.

Modern method
· Condiments
A bowl of smooth dark-brown cooked nam pla ra sauce.
Elevated risk

Nam pla ra with pickled garlic

Purchased pla ra is boiled with pickled-garlic heads and water, then seasoned, boiled again, cooled and transferred; several captioned ingredient names or amounts remain unresolved.

Modern method
· Condiments