FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit63Fruit preserves37Fermented fruit and fruit-derived foods9Adjacent and excluded4Acid and oil pickles3Condiments and enzymatic seasonings3Grain and starch ferments2Vegetable lactic2Garum and fish sauces1Smoked salted and dried foods1Tea cocoa and coffee ferments1
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Recipes

63 recipes

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Firm ruby-amber guava paste cut into neat slices on an ivory plate.

Guava paste for slicing

Cooked, sieved guava pulp is reduced with sugar and lime juice to a sliceable paste, then refrigerated. This adapted trial begins with prepared pulp and has no validated canning process or storage duration.


· Fruit
Clear golden apple jelly in a glass dish with a spoon and tart green apples.
Elevated risk

Apple jelly without added pectin

A clear jelly made from tart-apple juice, sugar and optional strained lemon juice. This batch uses a stated fruit-to-water preparation, gel endpoint, hot fill and altitude-adjusted boiling-water process.

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 red quince-paste block and two thick slices on an ivory plate.

Dulce de membrillo, pressure-cooker method

Dulce de membrillo is quince cooked with sugar into a firm paste for slicing. This family method softens the fruit in a pressure cooker, then blends it and leaves it to set.

Puente Genil · Modern method
· Fruit
Thin amber mango leather sheets stacked on a white plate, with one sheet rolled at the edge.

Aam papad

Ripe mango pulp spread thin and dried as a chewy fruit leather. This entry records one controlled unsweetened experiment and distinguishes it from Bengali sun-dried aamshotto and sweetened or spiced variants.

India · 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
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
Dark, wrinkled smoked plums in a cream bowl.

Suska sechlońska

Małopolska plums smoked and part-dried over a wood fire in a regional kiln for several days, giving a dark, concentrated fruit with a protected name.

Sechna and neighbouring communes · Traditional method
Fruit
Illustrative modern reconstruction of dried apple rings in a plain earthenware dish.
Elevated risk

Dried fruit and berries (Viking Age, reconstructed)

Apple slices dried until most of their water has gone, shrinking and concentrating into leathery or crisp rings, with the modern controls that a plausible old technique turns out to need.

Northern Europe · Modern method
· Fruit