FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit27Fruit preserves13Acid and oil pickles3Adjacent and excluded2Condiments and enzymatic seasonings2Fermented fruit and fruit-derived foods2Grain and starch ferments2Garum and fish sauces1Tea cocoa and coffee ferments1Vegetable lactic1
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Recipes

13 recipes

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A thin, flexible amber-brown mulberry tklapi sheet loosely folded on a pale ceramic plate.

Meskhetian mulberry tklapi

A reported Khizabavra household method cooks mulberry juice with wheat flour into a thin porridge before drying it on cloth; batch measures and a measured endpoint are absent.

Khizabavra, Aspindza · Traditional method
Fruit
Illustrative rolled sheet of dark mulberry tklapi, the dried fruit sheet described in the FAO Georgian recipe; not a historical photograph.
Elevated risk

Mulberry tklapi

Georgian field notes describe mulberry tklapi with wheat flour but omit how the paste is cooked. FDA warns raw flour can carry harmful bacteria; this incomplete account is documentary, not a home recipe.

Georgia · Traditional method
Fruit
Photograph of Preserved lemons in their own juice.

Preserved lemons in their own juice

Lemon wedges are salt-cured under their own juice until the rind softens. Fermentation may begin, but the precise microbial process and safe storage limits for this formula are not established.

North Africa
· Fruit
Whole golden amla murabba fruits in amber sugar syrup in a ceramic serving bowl; illustrative serving image, not a shelf-stability claim.

Amla murabba

Amla murabba preserves whole Indian gooseberries in a heavy sugar syrup scented with cardamom and sharpened with pepper and black salt. This household method soaks the fruit before cooking.

Panna District · Modern method
Fruit
Photograph of Salt-preserved kumquats.

Salt-preserved kumquats

Whole kumquats are salted and covered with lemon juice, then refrigerated for two weeks. This distinct whole-fruit process is not a renamed lime pickle.


· Fruit
Illustrative editorial image of Czech křížaly: dried apple rings in a plain ceramic bowl beside one fresh apple.

Křížaly

Křížaly are Czech dried apple or pear pieces. The name has regional meanings beyond apple slices, and drying practice varies by place and dryer.

Czech Republic
Fruit
Illustrative dark dried Goraka rind pieces in a plain earthenware dish; the species identification follows the cited Sri Lankan government crop source.

Goraka

Goraka is the dried rind of Garcinia quaesita, a souring ingredient for Sri Lankan curries. Its drying is documented, but no complete household method is.

Sri Lanka
Fruit
A shallow ceramic dish holding firm, wrinkled dark-brown and amber dried chuhara dates.

Chuhara

Chuhara is a processed dried-date product named in Pakistani date-production studies, distinct from other dried dates. Its household method is not established.

Pakistan
Fruit
Whole tender green figs cooked in golden syrup with cinnamon and dried ginger, served on an olive-green plate.

Green-fig konfyt

Whole unripe figs are softened and cooked in cinnamon and ginger syrup as a refrigerator-only South African konfyt; this method does not provide a shelf-stable canning process.

Cape · Modern method
· Fruit
Whole unripe green figs cooked tender in golden syrup, served in a shallow dish with a fresh green fig alongside.

Green-fig konfyt without lime soak

Hard green figs are parboiled and cooked whole in a lemon-sharpened sugar syrup as a refrigerator-only South African konfyt; the method does not establish shelf-stable canning.

South Africa · Modern method
· Fruit
Orange marmalade with cooked citrus peel in a clear jar and shallow ivory dish.

Orange marmalade

Orange marmalade suspends thin strips of citrus peel in a sweet gel. This navel-orange batch includes pulp and lemon and is preserved in a boiling-water canner.

Athens, Georgia · Modern method
· Fruit
A bowl of pale tan amchur powder beside dried unripe mango slices and a green mango.

Amchur powder from sun-dried unripe mango

Thin slices of sour unripe mango are sun-dried over four days and ground into a tangy powder, following a five-fruit account published with an Indian mango study.

Modern method
Fruit
Whole golden amla murabba fruits in saffron syrup in a glass bowl, with a raw amla and saffron beside it.

Amla murabba with saffron

Whole amla simmer in sugar syrup with saffron, black cardamom and pepper in this chef's version of the Indian fruit preserve. The fruit is soaked overnight before cooking.

Panna District · Modern method
Fruit