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
Fruit preserves37
Fermented fruit and fruit-derived foods9
Adjacent and excluded4
Acid and oil pickles3
Condiments and enzymatic seasonings3
Grain and starch ferments2
Vegetable lactic2
Garum and fish sauces1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
A measured, refrigerated prototype cooks ordinary watermelon’s white rind in lemon, ginger and sugar syrup. It is inspired by makataan konfyt but does not reproduce the traditional fruit or its lime-water treatment.
Durian flesh is mashed with salt and fermented in a covered container as a Malay condiment or cooking ingredient.
Ripe Himalayan galgal is boiled, sun-dried and cooked with mustard oil, spices and jaggery before a further rest in a ceramic jar.
A reported Khizabavra household method cooks mulberry juice with wheat flour into a thin porridge before drying it on cloth; batch measures and a measured endpoint are absent.
Georgian field notes describe mulberry tklapi with wheat flour but omit how the paste is cooked. FDA warns raw flour can carry harmful bacteria; this incomplete account is documentary, not a home recipe.
Fruit and some other foods were placed in honey in ancient Mediterranean kitchens. The honey's concentrated sugar does the preserving, and wet ingredients weaken it.
Sieved mango purée with honey and warm spices, spread a quarter inch thick and dried at 140 °F (60 °C) for about 10 hours into a flexible fruit sheet.
Pracharanda is finely reduced dried pear used as a topping on porridge, dumplings and cakes in Czech sources. Accounts of its preparation differ.
Lemon wedges are salt-cured under their own juice until the rind softens. Fermentation may begin, but the precise microbial process and safe storage limits for this formula are not established.
In a surveyed Himachal method, ripe galgal is blanched, sun-dried, cooked with mustard oil, fennel and thyme, then left to ferment.
Amla murabba preserves whole Indian gooseberries in a heavy sugar syrup scented with cardamom and sharpened with pepper and black salt. This household method soaks the fruit before cooking.
Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.
Ripe Nepali lapsi is boiled, peeled and cooked with mustard oil, salt, sugar and roasted spices to make a sweet-sour achar served alongside a meal.
Salal berries pulped, formed into cakes and dried, a compact berry reserve of the northwestern American coast.
Grated or shredded coconut extracted with water and squeezed or strained into a milky emulsion; left to stand, it separates into cream and a watery layer.
Whole figs are softened, cooked in a measured sugar syrup, rested in the refrigerator, then reheated and canned. This NCHFP formula specifies the fruit and syrup quantities, optional lemon and elevation-adjusted water-bath schedule.
Whole kumquats are salted and covered with lemon juice, then refrigerated for two weeks. This distinct whole-fruit process is not a renamed lime pickle.
A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.
Preserved lemon is salted lemon packed in a jar until it releases its own juice. The sources give no fermentation duration, salt amount or measured endpoint.
Pohnpeian mahr is breadfruit preserved in an earthen pit as an off-season reserve, then kneaded and prepared as bread. The FAO and NTBG accounts give no validated method or storage limit.
Mochenye yabloki are whole apples held under prepared liquid for several weeks. Russian sources from 1892 and 1959 describe the method. It is not the same as vinegar pickling.
Pandanus fruit cooked, pulped and dried in the sun, then dried further with heat and wrapped for storage in the Marshall Islands.
Fruit pulp spread into thin sheets or shaped into cakes and dried, a compact, portable way of keeping fruit in western and central Asia and among Indigenous North Americans.
Masi ʻulu is a Samoan breadfruit paste fermented in a leaf-lined pit, kneaded, formed into loaves, wrapped in leaves and baked. A secondary FAO account describes the method; no household batch is established.
Masi fa‘i is a Western Samoan paste made by fermenting unripe banana in leaf-lined pits, later formed into loaves and baked. A secondary FAO account describes the method; no modern household batch is established.
Marquesan ma is fermented breadfruit paste stored in pits and prepared as popoi. The source describes the process and dishes but gives no validated household method.
A late-antique Roman recipe in which very ripe pears are crushed with salt, matured for three months and drained, giving a pale liquid called liquamen.
Limburgse stroop is a regional family of cooked fruit syrups from Dutch and Belgian Limburg. Producers blend apples, pears and beet differently, so no single formula exists.
Křížaly are Czech dried apple or pear pieces. The name has regional meanings beyond apple slices, and drying practice varies by place and dryer.
Jam is fruit cooked with enough sugar and concentration to reduce the water available to microbes. Jelly uses clarified juice and firmer fruit pastes lose still more moisture.
Goraka is the dried rind of Garcinia quaesita, a souring ingredient for Sri Lankan curries. Its drying is documented, but no complete household method is.
Naturally acidic ume fruit salted and sometimes dried in Japan; the salt, the fruit’s own acidity and the loss of moisture supply the preservation, and the preparation is not always fermented.
A smooth, pourable fruit sauce made by cooking or pureeing fruit with sugar and lemon juice, then pressing it through a sieve to remove the seeds.
Blended whole feijoas simmer into a skin-on jam with lemon, sugar and vanilla. The skins remain for a more textured finish; keep this batch refrigerated or frozen because its method has no validated shelf-stable canning process.
Kosraean preserved breadfruit called furo in a 1919 ethnographic monograph. Two historical pit methods are recorded; the sources give no validated household process.
A thick, dark, very sweet syrup made from dates, known as dibs, rub, silan or date molasses. It sweetens tahini and desserts and glazes or sauces savoury dishes across the Middle East and North Africa.
Cypriot cherry glyka made by layering firm pitted cherries with sugar, briefly boiling them, chilling overnight, and boiling again to concentrate the syrup. This version is refrigerated and has no shelf-stable canning process.
Chuhara is a processed dried-date product named in Pakistani date-production studies, distinct from other dried dates. Its household method is not established.
Candied fruit is fruit that has been repeatedly steeped in concentrated sugar syrup, which replaces part of its water with sugar, often followed by drying. It differs from fruit served in a thin syrup.
Berries, greens and fish eggs were kept in seal oil by Indigenous Alaskan communities. The oil seals the food from air, and the result depends on preparation and the surrounding conditions.
A NCHFP berry jam made without added pectin: crushed berries and sugar are cooked to the desired gel point, hot-filled into sterile half-pint or pint jars, and processed in a boiling-water canner.
Peter Kuruvita’s published lime pickle stuffs 20 limes with rock salt, then simmers them in vinegar, sugar and chilli before a two-week rest.
A Suryabinayak municipal recipe cooks ripe lapsi pulp in sugar syrup with cloves, cardamom, cinnamon, sukumel and ginger juice to make a sweet Nepali achar.
A Zimbabwean spontaneous ferment of dried masau fruit pulp used as a kachasu distillation base; the fermented pulp itself is not consumed.
Vinagre de caju is made by fermenting cashew-apple juice into an alcoholic base, then aerating it so acetic bacteria can convert ethanol into acid. Brazilian guidance records the sequence, but not a complete home-scale formula.
Whole unripe figs are softened and cooked in cinnamon and ginger syrup as a refrigerator-only South African konfyt; this method does not provide a shelf-stable canning process.
Apple butter is a smooth, concentrated apple preserve cooked with cider, vinegar, two sugars and spices, then hot-filled and processed in a boiling-water canner using the published jar-size and elevation schedule.
Whole kumquats are slit, blanched and simmered gently in fresh water and sugar until the peel softens and the liquid thickens. This Imari municipal recipe gives a sugar range rather than a fixed ratio.
A Swedish uncooked lingonberry accompaniment: frozen berries are mixed with granulated sugar and thawed, with occasional stirring, until the sugar dissolves.
Hard green figs are parboiled and cooked whole in a lemon-sharpened sugar syrup as a refrigerator-only South African konfyt; the method does not establish shelf-stable canning.
