FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood34Smoked salted and dried foods26Garum and fish sauces5Fermented whole fish and seafood2Acid and oil pickles1
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Recipes

5 recipes

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Korean saeujeot, small pale salted shrimp in brine in a glass jar with a serving dish.
High risk

Saeujeot (Korean salted fermented shrimp)

Korean fermented seafood made by salting whole small shrimp and maturing them in their own brine, used as a seasoning, in kimchi and with pork.

Korean western and southern coasts · Traditional method
· Fish and seafood
Salted fermented anchovies in cloudy brown brine in an ivory bowl, with coarse salt in a separate dish.
High risk

Myeolchi jeot

Salted anchovies mature in a covered jar with brine. The fish can be seasoned for a meal, while the expressed liquid seasons kimchi and other dishes.

Gyeonggi-do · Traditional method
· Fish and seafood
Photograph of Pla ra.
High risk

Pla ra

Thai salt-fermented fish paste, matured with rice bran or roasted rice and used as a seasoning in the Northeast and across Thailand. Raw pla ra must be cooked before eating.

Thailand · Traditional method
· Fish and seafood
Finished Hentak paste formed into rough balls and served in a small earthenware bowl.
High risk

Hentak

Manipuri fermented fish-and-aroid paste, formed into balls or kept in an earthen pot, used to season Manipuri dishes. Its method is documented in outline only.

Manipur, India · Traditional method
Fish and seafood
Clear golden amber Thai nam pla in a plain white ceramic bowl, shown as the finished filtered fish sauce.
High risk

Nam pla

Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.

Thailand · Traditional method
· Fish and seafood