FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit5Fermented fruit and fruit-derived foods4Vegetable lactic1
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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
Chunky galgal pickle in amber-red mustard oil with fennel and thyme seeds, shown as a conservative illustration of the Himachal survey method.

Galgal pickle with fennel and thyme

In a surveyed Himachal method, ripe galgal is blanched, sun-dried, cooked with mustard oil, fennel and thyme, then left to ferment.

Kullu district, Himachal Pradesh · 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
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