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Recipes

1504 records with their sources, across 11 categories.

Fruit preserves12

Fermented fruit and fruit-derived foods3

Acid and oil pickles2

Condiments and enzymatic seasonings1

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Recipes

3 recipes

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

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