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.
Recipes
1504 records with their sources, across 11 categories.
All fruit27
Fruit preserves13
Acid and oil pickles3
Adjacent and excluded2
Condiments and enzymatic seasonings2
Fermented fruit and fruit-derived foods2
Grain and starch ferments2
Garum and fish sauces1
Tea cocoa and coffee ferments1
Vegetable lactic1
Fruit preserves13Acid and oil pickles3Adjacent and excluded2Condiments and enzymatic seasonings2Fermented fruit and fruit-derived foods2Grain and starch ferments2Garum and fish sauces1Tea cocoa and coffee ferments1Vegetable lactic1Filtered to
Recipes
Ma-kork-nam-dorng (Thai pickled Spanish plum)
Mature Spanish plums are covered with a 20% volume salt solution and fermented under shade for ten days.