FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches391Cereal, grain, root and starch fermentations275Unfermented breads105Koji, mold starters and mold-ripened ferments3Not yet classified3Adjacent and excluded1Beverages1Fruit preserves1Smoked salted and dried foods1Tea cocoa and coffee ferments1
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Recipes

3 recipes

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Illustrative dry, parched and hulled manoomin kernels in a plain dish; not a record of a specific harvest or processing batch.

Parched wild rice (manoomin)

Harvested wild rice dried, parched over heat and hulled, a step that keeps the grain for storage in Ojibwe food systems and does more than cook it.

Ojibwe homeland
Grains and starches
Finished coarse golden cassava farinha in a plain ceramic bowl, showing its dry granular texture.
Elevated risk

Dry cassava meal (farinha)

Farinha is a coarse, durable cassava meal made by grating, pressing, sifting and roasting or drying cassava. Processing is used to reduce cyanogenic compounds, but this account is not a validated detoxification procedure.

South America
Grains and starches
Illustrative assortment of dry wheat noodles, soba and rice noodles; a broad category overview, not one shared recipe.

Dried noodles

Shaped dough dried thoroughly into a portable staple that keeps far longer than fresh dough, in Mediterranean and Asian food systems.

Sicily
Grains and starches