FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Fruit preserves24
Adjacent and excluded2
Condiments and enzymatic seasonings1
Smoked salted and dried foods1
A measured, refrigerated prototype cooks ordinary watermelon’s white rind in lemon, ginger and sugar syrup. It is inspired by makataan konfyt but does not reproduce the traditional fruit or its lime-water treatment.
Fruit and some other foods were placed in honey in ancient Mediterranean kitchens. The honey's concentrated sugar does the preserving, and wet ingredients weaken it.
Sieved mango purée with honey and warm spices, spread a quarter inch thick and dried at 140 °F (60 °C) for about 10 hours into a flexible fruit sheet.
Salal berries pulped, formed into cakes and dried, a compact berry reserve of the northwestern American coast.
Grated or shredded coconut extracted with water and squeezed or strained into a milky emulsion; left to stand, it separates into cream and a watery layer.
Whole figs are softened, cooked in a measured sugar syrup, rested in the refrigerator, then reheated and canned. This NCHFP formula specifies the fruit and syrup quantities, optional lemon and elevation-adjusted water-bath schedule.
A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.
Preserved lemon is salted lemon packed in a jar until it releases its own juice. The sources give no fermentation duration, salt amount or measured endpoint.
Pandanus fruit cooked, pulped and dried in the sun, then dried further with heat and wrapped for storage in the Marshall Islands.
Fruit pulp spread into thin sheets or shaped into cakes and dried, a compact, portable way of keeping fruit in western and central Asia and among Indigenous North Americans.
Jam is fruit cooked with enough sugar and concentration to reduce the water available to microbes. Jelly uses clarified juice and firmer fruit pastes lose still more moisture.
Naturally acidic ume fruit salted and sometimes dried in Japan; the salt, the fruit’s own acidity and the loss of moisture supply the preservation, and the preparation is not always fermented.
A smooth, pourable fruit sauce made by cooking or pureeing fruit with sugar and lemon juice, then pressing it through a sieve to remove the seeds.
Blended whole feijoas simmer into a skin-on jam with lemon, sugar and vanilla. The skins remain for a more textured finish; keep this batch refrigerated or frozen because its method has no validated shelf-stable canning process.
A thick, dark, very sweet syrup made from dates, known as dibs, rub, silan or date molasses. It sweetens tahini and desserts and glazes or sauces savoury dishes across the Middle East and North Africa.
Cypriot cherry glyka made by layering firm pitted cherries with sugar, briefly boiling them, chilling overnight, and boiling again to concentrate the syrup. This version is refrigerated and has no shelf-stable canning process.
Candied fruit is fruit that has been repeatedly steeped in concentrated sugar syrup, which replaces part of its water with sugar, often followed by drying. It differs from fruit served in a thin syrup.
Berries, greens and fish eggs were kept in seal oil by Indigenous Alaskan communities. The oil seals the food from air, and the result depends on preparation and the surrounding conditions.
A NCHFP berry jam made without added pectin: crushed berries and sugar are cooked to the desired gel point, hot-filled into sterile half-pint or pint jars, and processed in a boiling-water canner.
Apple butter is a smooth, concentrated apple preserve cooked with cider, vinegar, two sugars and spices, then hot-filled and processed in a boiling-water canner using the published jar-size and elevation schedule.
Whole kumquats are slit, blanched and simmered gently in fresh water and sugar until the peel softens and the liquid thickens. This Imari municipal recipe gives a sugar range rather than a fixed ratio.
A Swedish uncooked lingonberry accompaniment: frozen berries are mixed with granulated sugar and thawed, with occasional stirring, until the sugar dissolves.
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.
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.
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.
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.
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.
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.
