FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds14Legume, seed and plant-protein ferments9Garum and fish sauces2Koji, mold starters and mold-ripened ferments2Smoked salted and dried foods1
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Recipes

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Illustrative red oncom cake from pressed soy pulp, with an orange-red Neurospora-colored surface and pale okara interior; generalized image of the published experimental formulation, not a verified batch.
Elevated risk

Red oncom from okara with Neurospora starter

Red oncom is a West Javanese cake fermented from pressed soy pulp with a Neurospora starter, a little tapioca starch and vinegar. It is a different food from black oncom, made on another substrate with another mould.

West Java, Indonesia · Modern method
· Legumes and seeds
Finished douchi, dark wrinkled fermented soybeans in a shallow charcoal ceramic bowl.
High risk

Low-salt Aspergillus douchi

This controlled study protocol makes Aspergillus koji from soybeans and then ferments it with 4% salt. It uses a 150 g jar batch and a defined moisture target; the research method is not a validated home process.

China · Modern method
· Legumes and seeds