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

56 recipes

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Finnish pea soup with smoked ham, mustard and chopped onion in a white bowl.
Elevated risk

Finnish pea soup

Finnish pea soup simmers dried peas with palvikinkku or a vegetable alternative, then is served with mustard and chopped onion.

Finland · Modern method
Legumes and seeds
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
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