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

9 recipes

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A small ivory ceramic bowl of thick pale yellow tempoyak, with a softly mashed, subtly fibrous texture, representing the fermented durian paste itself.

Tempoyak (fermented durian paste)

Durian flesh is mashed with salt and fermented in a covered container as a Malay condiment or cooking ingredient.

Indonesian Malay communities · Traditional method
· Fruit
Illustrative editorial image of mochenye yabloki: whole apples held beneath pale liquid with leaf layers in a plain vessel.

Mочёные яблоки

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.

Russia
Fruit
Breadfruit growing on its tree, shown as ingredient context for the documented Kosraean furo tradition; the exact appearance is not established by sources.
High risk

Furo (Kosraean preserved breadfruit)

Kosraean preserved breadfruit called furo in a 1919 ethnographic monograph. Two historical pit methods are recorded; the sources give no validated household process.

Kosrae, Federated States of Micronesia
Fruit
Source-based illustration of dried Masau and a plastic-sheet-covered fermentation drum; the documented fermented pulp's appearance is unknown and is not shown.
Elevated risk

Fermented masau pulp

A Zimbabwean spontaneous ferment of dried masau fruit pulp used as a kachasu distillation base; the fermented pulp itself is not consumed.

Zimbabwe · Traditional method
· Fruit
Golden-amber cashew-apple vinegar in a clear glass cruet beside ripe red and yellow cashew apples and a small tasting dish.

Cashew-apple vinegar

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.

Brazil · Modern method
· Fruit
Watermelon wedges with rind, garlic, peppercorns and dill submerged in pale brine in a glass crock.

Kislyi arbuz (fermented watermelon)

Watermelon pieces with rind ferment in a dill, garlic and pepper brine in a family preparation linked to Kishinev, Moldova.

Kishinev, Moldova · Traditional method
· Fruit
Jar of pale cempedak inner-rind pieces preserved in liquid, with two pieces outside; editorial image, not a photograph of a specific batch.

Mandai (fermented cempedak rind)

Cempedak inner rind is cut, salted and submerged in water for a short spontaneous fermentation used in Kalimantan home cooking.

Kalimantan, Indonesia · Modern method
· Fruit
A shallow ceramic bowl of glossy, softened deep-purple plum wedges in their natural ruby brine, representing finished salt-fermented plums.

Salt-fermented plums

Pitted ripe plums release their own juice under a 2% salt cure, then ferment while weighted below the liquid.

Modern method
· Fruit