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

9 recipes

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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
Plain glossy natto in a small dark blue ceramic bowl, with fine sticky strands between cooked soybeans.
Elevated risk

Natto with half-pack starter in a yogurt maker

Pressure-steamed soybeans are mixed with half a retail natto pack, held in a yogurt maker, and chilled; the creator reports a yield of about 300 g.

Modern method
· Legumes and seeds
A small ceramic bowl of plain glossy natto, with cooked whole soybeans bound by fine translucent sticky strands.
Elevated risk

Natto with frozen retail starter

This video account makes natto from soybeans using frozen retail natto as a starter and a yogurt maker. It reports one home batch but leaves the starter mass, soak-water temperature, cooling controls and storage after chilling unstated.

Modern method
· Legumes and seeds
Finished whole-bean Japanese natto in a shallow ceramic bowl, showing its characteristic sticky strands.
High risk

Natto with a documented Bacillus subtilis starter

Steamed soybeans fermented by a named strain of Bacillus subtilis into Japan’s sticky, strongly savoury whole-bean food, bound by the thread-forming polymer the bacteria secrete.

Japan · Modern method
· Legumes and seeds
Finished Japanese natto in a ceramic bowl with delicate sticky threads; plain rice is softly out of focus.
Elevated risk

Natto with retail starter and an oven-light incubator

A 250 g soybean batch uses one of nine retail-natto portions and a towel-wrapped oven-light setup; the thermometer location and starter-pack mass are unknown.

Modern method
· Legumes and seeds
Finished Japanese natto in a ceramic bowl with delicate sticky threads; plain rice is softly out of focus.
Elevated risk

Natto with liquid starter in a foam box

Liquid natto starter is mixed through pressure-cooked soybeans and incubated in a warmed foam box; the creator gives no incubation temperature.

Modern method
· Legumes and seeds
Dark brown dried thua nao discs made from black soybeans, stacked on a plain white plate.
High risk

Black soybean thua nao with Bacillus subtilis

Black soybeans cooked, inoculated with a named Bacillus subtilis culture and fermented warm and humid into northern Thailand's thua nao, then optionally dried into thin discs.

Chiang Mai Province, Thailand · Modern method
· 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
Kinema’s sticky split soybeans arranged in a leaf-lined woven basket, with dry soybeans and a separate dish of wood ash.
High risk

Kinema with firewood ash

A sticky fermented soybean food of the eastern Himalaya, made here with a measured addition of firewood ash as an alkaline aid to the bacteria that drive it.

Eastern Nepal · Modern method
· Legumes and seeds