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.
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.
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.
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.
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.
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.
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.
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.
Whole amla simmer in sugar syrup with saffron, black cardamom and pepper in this chef's version of the Indian fruit preserve. The fruit is soaked overnight before cooking.
