Pressure-cooked beans for tempeh, natto, koji and miso
Soaked soybeans softened under pressure in a multicooker instead of simmered for an hour or more, then drained, dried and cooled quickly before inoculation.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All legumes and seeds56
Legume, seed and plant-protein ferments31
Adjacent and excluded10
Koji, mold starters and mold-ripened ferments7
Fermented, enzyme-ripened and mixed seasonings2
Garum and fish sauces2
Not yet classified2
Grain and starch ferments1
Smoked salted and dried foods1
Legume, 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 foods1Filtered to
Recipes
High risk
Luk niang dong
A cultural account of luk niang dong, a Thai djenkol-bean pickle associated with southern Thailand. Not a recipe or eating recommendation: sources do not establish that pickling controls djenkolism.