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

27 recipes

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Illustrative Himalayan Galgal pickle: short rectangular pieces of large yellow citrus in a mustard-oil, spice and jaggery pickle, served in a plain ceramic bowl with whole Galgal fruit nearby.

Galgal pickle

Ripe Himalayan galgal is boiled, sun-dried and cooked with mustard oil, spices and jaggery before a further rest in a ceramic jar.

Western Himalayas · Modern method
Fruit
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 Pracharanda.

Pracharanda

Pracharanda is finely reduced dried pear used as a topping on porridge, dumplings and cakes in Czech sources. Accounts of its preparation differ.

Czech Republic
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
Illustrative finished Lunu dehi: light-brown whole salted limes with visible cuts, chilli and peppercorns in a little vinegar-lime juice, served in an open bowl.

Lunu dehi

Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.

Sri Lanka · Traditional method
Fruit
A bowl of cooked Nepali lapsi ko achar with whole softened fruit in a thick mustard-oil, sugar and roasted-spice sauce, made in the published Nirmala cuisine style.

Lapsi ko achar with mustard oil

Ripe Nepali lapsi is boiled, peeled and cooked with mustard oil, salt, sugar and roasted spices to make a sweet-sour achar served alongside a meal.

Kathmandu · Modern adaptation
· 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 finished Pohnpeian mahr, a dense kneaded breadfruit paste; the source does not establish a precise finished appearance.

Pohnpeian mahr (fermented breadfruit)

Pohnpeian mahr is breadfruit preserved in an earthen pit as an off-season reserve, then kneaded and prepared as bread. The FAO and NTBG accounts give no validated method or storage limit.

Pohnpei
Fruit
Illustrative baked Samoan masi ʻulu, a bread-like loaf formed from fermented breadfruit paste and wrapped in leaves; exact appearance is not established by the source.

Masi ‘ulu (Samoan fermented breadfruit)

Masi ʻulu is a Samoan breadfruit paste fermented in a leaf-lined pit, kneaded, formed into loaves, wrapped in leaves and baked. A secondary FAO account describes the method; no household batch is established.

Western Samoa
Fruit
Illustrative baked Samoan masi faʻi, a bread-like loaf formed from fermented unripe banana paste and wrapped in leaves; exact appearance is not established by the source.

Masi fa‘i (Samoan fermented banana paste)

Masi fa‘i is a Western Samoan paste made by fermenting unripe banana in leaf-lined pits, later formed into loaves and baked. A secondary FAO account describes the method; no modern household batch is established.

Western Samoa
Fruit
Illustrative dense breadfruit paste representing Marquesan ma; exact appearance is not established by the historical source.
High risk

Ma (Marquesan fermented breadfruit)

Marquesan ma is fermented breadfruit paste stored in pits and prepared as popoi. The source describes the process and dishes but gives no validated household method.

Marquesas Islands, French Polynesia
Fruit
Illustrative reconstruction of pale pear liquamen based on Palladius; its exact historical appearance and vessel are unknown.

Liquamen ex piris (Palladius' pear liquamen)

A late-antique Roman recipe in which very ripe pears are crushed with salt, matured for three months and drained, giving a pale liquid called liquamen.

Roman world
· Fruit
A bowl of finished Limburgse stroop, a glossy dark apple-and-pear fruit syrup, with a pear and apple nearby.

Limburgse stroop

Limburgse stroop is a regional family of cooked fruit syrups from Dutch and Belgian Limburg. Producers blend apples, pears and beet differently, so no single formula exists.

Limburg (Netherlands)
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
Breadfruit growing on its tree, shown as ingredient context for the documented Kosraean furo tradition; the exact appearance is not established by sources.
High risk

Furo (Kosraean preserved breadfruit)

Kosraean preserved breadfruit called furo in a 1919 ethnographic monograph. Two historical pit methods are recorded; the sources give no validated household process.

Kosrae, Federated States of Micronesia
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
Softened, quarter-cut golden lime pickle in a shallow ivory bowl.

Lime pickle (Peter Kuruvita)

Peter Kuruvita’s published lime pickle stuffs 20 limes with rock salt, then simmers them in vinegar, sugar and chilli before a two-week rest.

Sri Lanka · Modern method
· Fruit
Illustrative image of Suryabinayak-style cooked lapsi pulp achar in sugar syrup; the municipal source does not record the batch's exact appearance.

Lapsi ko achar, Suryabinayak pulp method

A Suryabinayak municipal recipe cooks ripe lapsi pulp in sugar syrup with cloves, cardamom, cinnamon, sukumel and ginger juice to make a sweet Nepali achar.

Suryabinayak Municipality · Modern method
· 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