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Recipes

1504 records with their sources, across 11 categories.

Fermented fruit and fruit-derived foods4

Vegetable lactic1

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4 recipes

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

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