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Recipes

1504 records with their sources, across 11 categories.

Fermented fruit and fruit-derived foods4

Fruit preserves3

Acid and oil pickles1

Smoked salted and dried foods1

Vegetable lactic1

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Recipes

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

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

Illustrative brownish-green pickled Spanish plums in a small dish; not a photograph of a specific batch.

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.

Thailand · 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