FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds56Legume, seed and plant-protein ferments31Adjacent and excluded10Koji, mold starters and mold-ripened ferments7Fermented, enzyme-ripened and mixed seasonings2Garum and fish sauces2Not yet classified2Grain and starch ferments1Smoked salted and dried foods1
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Recipes

9 recipes

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Golden, textured rice-koji soybean miso piled in an ivory ceramic bowl on a warm ivory surface.
Elevated risk

Rice-koji soybean miso

A traditional Japanese fermented paste made by mixing cooked soybeans with rice koji and salt. This guide details the ratio, the long enzymatic breakdown, and the months-long maturation required for depth.

Japan · Traditional method
· Legumes and seeds
Photograph of Three-bean miso.
Elevated risk

Three-bean miso

A home miso made from equal parts soybeans, chickpeas and Great Northern beans, cooked and mixed with rice koji and salt, then aged in a crock.


Legumes and seeds
Editorial depiction of dark, irregular fermented Prosopis africana seed seasoning pieces; the visual is illustrative and does not establish a single standard form.

Okpiye (okpeye)

Okpiye, also written okpeye, is a Nigerian condiment from fermented Prosopis africana seeds; published studies describe laboratory batches, not a validated home method.

Nigeria
Legumes and seeds
Traditional Korean meju soybean bricks tied with rice straw and hanging beneath wooden farmhouse eaves.

Doenjang meju

A cooked soybean brick, shaped and dried, that is fermented as a solid and later brined to make the Korean soy paste doenjang and the soy sauce ganjang.

South Korea
Legumes and seeds
Finished Korean doenjang, a coarse tan-brown fermented soybean paste in a plain earthenware bowl.
High risk

Doenjang

Doenjang (된장) is a Korean fermented soybean paste made by brining meju, separating ganjang, then mashing and aging the solids. This recipe follows one documented Sunchang processing study.

Republic of Korea
· Legumes and seeds
Finished red sufu cubes in glossy brick-red sauce, served in a shallow white porcelain dish
High risk

Red Mucor-ripened sufu

Red sufu is tofu grown with an identified Mucor racemosus mould, salted, seasoned with red pepper and zanthoxylum, then matured under brine for 180 days.

Mouding, Yunnan, China · Modern method
· Legumes and seeds
Illustrative semisolid Indonesian tauco with softened soybeans; not a verified photograph of a specific regional batch.
Elevated risk

Tauco, Indonesian two-stage soybean paste

An Indonesian savoury soybean paste built in two stages: cooked beans and roasted flour carry a mould fermentation, then mature in salt brine into a thick, salty seasoning.

Indonesia · Traditional method
· Legumes and seeds
Coarsely mashed cooked broad beans with garlic in a ceramic bowl beside rustic flatbread.
Elevated risk

Broad-bean mash (modern reconstruction)

Cooked broad beans crushed to a thick paste with garlic and salt, a museum preparation built on the one European pulse that was already old when the Viking Age began.

Ribe · Modern adaptation
· Legumes and seeds
Editorial depiction of generic thick brown doenjang paste; the controlled study does not publish a photograph of its K1 sample.
Elevated risk

Rice-koji doenjang from a controlled study

A Korean fermented soybean paste built on rice koji instead of traditional meju blocks, matured warm for thirty days with salt holding the water activity down.

Korea; soybean source reported as Hamyang, Gyeongsangnam-do · Modern method
· Legumes and seeds