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 classified1
Cheese51
Cultured dairy40
Adjacent and excluded3
Condiments and enzymatic seasonings3
Not yet classified1
Dulce de leche and its relatives, including Mexican cajeta from goat's milk, are milk and sugar cooked slowly until thick and brown. The name changes across Latin America, and the browning gives each its character.
