FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit63Fruit preserves37Fermented fruit and fruit-derived foods9Adjacent and excluded4Acid and oil pickles3Condiments and enzymatic seasonings3Grain and starch ferments2Vegetable lactic2Garum and fish sauces1Smoked salted and dried foods1Tea cocoa and coffee ferments1
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Recipes

12 recipes

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A thin, flexible amber-brown mulberry tklapi sheet loosely folded on a pale ceramic plate.

Meskhetian mulberry tklapi

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.

Khizabavra, Aspindza · Traditional method
Fruit
Illustrative rolled sheet of dark mulberry tklapi, the dried fruit sheet described in the FAO Georgian recipe; not a historical photograph.
Elevated risk

Mulberry tklapi

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.

Georgia · Traditional method
Fruit
Deep amber mango leather shown as flexible rolled strips and one flat sheet beside fresh mango; an illustrative finish, not a claim of shelf-stable storage.

Mango leather

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.

Modern method
· Fruit
Photograph of Salal berry cakes.

Salal berry cakes

Salal berries pulped, formed into cakes and dried, a compact berry reserve of the northwestern American coast.

Northwestern American coast
Fruit
A compact dried pandanus-paste roll wrapped in pandanus leaves and tied with coconut-fibre cord, with its dense amber-brown interior visible at one end.

Mokan (Marshallese pandanus cakes)

Pandanus fruit cooked, pulped and dried in the sun, then dried further with heat and wrapped for storage in the Marshall Islands.

Marshall Islands
Fruit
A thin dark fruit-leather sheet on a pale plate, with one edge rolled back to show its flexible dried texture.

Fruit leather

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.

Western and central Asia
Fruit
Illustrative editorial image of Czech křížaly: dried apple rings in a plain ceramic bowl beside one fresh apple.

Křížaly

Křížaly are Czech dried apple or pear pieces. The name has regional meanings beyond apple slices, and drying practice varies by place and dryer.

Czech Republic
Fruit
Illustrative dark dried Goraka rind pieces in a plain earthenware dish; the species identification follows the cited Sri Lankan government crop source.

Goraka

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.

Sri Lanka
Fruit
A shallow ceramic dish holding firm, wrinkled dark-brown and amber dried chuhara dates.

Chuhara

Chuhara is a processed dried-date product named in Pakistani date-production studies, distinct from other dried dates. Its household method is not established.

Pakistan
Fruit
Thin amber mango leather sheets stacked on a white plate, with one sheet rolled at the edge.

Aam papad

Ripe mango pulp spread thin and dried as a chewy fruit leather. This entry records one controlled unsweetened experiment and distinguishes it from Bengali sun-dried aamshotto and sweetened or spiced variants.

India · Modern method
· Fruit
A bowl of pale tan amchur powder beside dried unripe mango slices and a green mango.

Amchur powder from sun-dried unripe mango

Thin slices of sour unripe mango are sun-dried over four days and ground into a tangy powder, following a five-fruit account published with an Indian mango study.

Modern method
Fruit
Illustrative modern reconstruction of dried apple rings in a plain earthenware dish.
Elevated risk

Dried fruit and berries (Viking Age, reconstructed)

Apple slices dried until most of their water has gone, shrinking and concentrating into leathery or crisp rings, with the modern controls that a plausible old technique turns out to need.

Northern Europe · Modern method
· Fruit