FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood17Smoked salted and dried foods12Fermented whole fish and seafood4Garum and fish sauces1
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Recipes

4 recipes

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Illustrative view of the blended pūhā-and-mussel study preparation in a small screw-cap jar; not a photograph of an actual research batch.

Toroī with pūhā or watercress

Dixon's 2007 thesis records ten toroi study batches, five with puha and five with watercress, each from 2 kg of shell-on green-lipped mussels and about 600 g of greens. Its method is a laboratory one.

Aotearoa New Zealand · Modern method
Fish and seafood
Illustrative pla ra (pla daek), a chunky fermented fish condiment in an earthenware crock; the source batch's roasted-grain addition is unclear.
High risk

Pla ra with roasted grain

A fish batch is washed, mixed with 800 g salt per about 5 kg fish, and packed with an unresolved roasted-grain addition; cleaning weight and storage duration are unclear.

Modern method
· Fish and seafood
Illustrative Thai pla ra ferment with mixed freshwater fish and toasted rice sediment in an earthenware crock; appearance varies and this is not a photograph of the cited source batch.
High risk

Pla ra with mixed freshwater fish

Mixed freshwater fish are soaked, repeatedly washed, salted and packed with toasted ground paddy rice; the creator gives a 1.5 kg fish batch and an unmeasured ladle dose.

Modern method
· Fish and seafood
Illustrative pla ra (pla daek), a chunky fermented fish condiment in a ceramic jar; not a depiction of the source video batch.
High risk

Pla ra with pla soi and pla koom

Pla soi and pla koom are salted with coarse sea salt, held in bags and packed with later grain additions; the source leaves salt basis, bran dose and part of the sequence unclear.

Modern method
· Fish and seafood