Sýra
Sýra is Icelandic soured skyr whey kept as a household acid store: a drink when diluted, and historically the medium for súrmatur. Fresh leftover whey is not the same material.
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
Filtered to
Recipes
Elevated risk
Cider vinegar
Cider vinegar is made when acetic-acid bacteria use oxygen to turn the alcohol in dry apple cider into acetic acid. This historical cask method begins with fermented cider and differs from apple-scrap vinegar made with sugar and water.
Zabaglione
A warm foam of egg yolks, sugar and sweet wine, whisked over gentle heat in a double boiler until light, served at once with fruit or biscuits.
Tahitian mahi (breadfruit paste)
Tahitian mahi is a breadfruit paste wrapped in Cordyline leaves and kept in an earth-covered pit for several months, a scarcity food of French Polynesia. The heritage account gives no validated method.
Sato dong
Thai pickle of stink bean seeds, Parkia speciosa, with the testa left on, held in a 10 percent salt brine in a glass jar in shade. JIRCAS records a three to four day ferment and a separate seven day flavour note.
Elevated risk
Vanessa's wild berry pemmican
A contemporary recipe published with Valerie Segrest’s permission among recipes from Muckleshoot Nation, combining jerky, dried berries, raw nuts or seeds, and nut butter.
Trinidadian cucumber chutney
A fresh Trinidadian cucumber chutney of grated firm cucumber, garlic, Scotch bonnet, shado beni, lemon and seasoning, described by its author as a doubles condiment.
Elevated risk
Rillettes
Cooked meat or fish shredded or pounded, packed into pots and covered with fat. Heat, salt, moisture reduction and the fat cover work together, and the texture separates rillettes from whole-piece confit.
Kishk (dry)
Bulgur mixed with fermented dairy, fermented again and dried, then powdered. The dry kishk is a shelf-stable composite staple used as an acid, savoury base for soup.
Fanesca
Ecuadorian Holy Week soup of tender grains and pulses, squash, milk and salted fish, thickened with peanut paste and served with contrasting garnishes.
Elevated risk
Frozen raw mushrooms
Frozen raw mushrooms are cleaned mushrooms frozen without a preheating step, the variant a Japanese forest-volunteer manual describes beside its cooked version.
Elevated risk
Frozen mushrooms
Steam-blanched frozen mushrooms are whole, button, quartered or sliced mushrooms given a short steam treatment, cooled promptly, packed with headspace and kept frozen.
Tarubá
Tarubá is a cassava drink documented in several distinct Amazonian settings. Community-linked accounts describe different beiju-based processes; they do not establish one universal recipe, fermentation culture or safety endpoint.
High risk
Tarhana and related dried fermented soup bases
Tarhana is a Turkish soup base: yoghurt, flour or semolina and usually onion, tomato and red pepper, fermented as a dough for days, rubbed into grains and dried.
Hidatsa four-vegetables-mixed
Do´patsa-makihi´kĕ, or four-vegetables-mixed, combines beans, dried squash, corn meal and sunflower meal in a Hidatsa winter dish. This entry keeps a modern, untested adaptation separate from the historical account.
Bunya nut storage (barnji, bon-yi)
Bunya nuts were cooked and kept in wet ground or water by peoples of south-eastern Queensland, and were also roasted, ground and pressed into cakes that could be cooked again and stored for later use.
Elevated risk
Sun-dried mushrooms
Sun-dried mushrooms are mushrooms spread in open sunlight and left to lose their water to solar heat and moving air, a method recorded in Nigeria, Tanzania, Mexico and among Algerian desert truffle gatherers.
Cinavu (Paiwan leaf-wrapped parcel)
Cinavu is a Paiwan leaf-wrapped parcel built around millet or taro, meat and locally gathered leaves. It belongs to a food culture of harvest, hospitality and shared work, with village recipes differing in both filling and cooking time.
Tamari shoyu
Tamari is the soybean-dominant Japanese soy sauce of the Tokai region, made with little wheat and little brine, and aged longer than koikuchi.
Maple sugar
Maple sugar is sap from maple trees boiled down until it granulates. Great Lakes Indigenous makers stored the concentrated sugar for later use and for exchange.
Rapid-infused fresh botanicals in spirit
Fresh herbs and citrus peel infused into spirit in about a minute in a cream whipper charged with nitrous oxide. This is extraction only: it is not ageing and not preservation.
Pressure-cooked bone broth
Bones and vegetables pressure cooked for four hours in an electric multicooker and strained into a broth. The gel strength the broth reaches is not established.
Freeze-thaw clarified stock or juice
A liquid set with a little gelatin, frozen solid, then thawed through cloth in the refrigerator so that clear liquid drips out and the cloudy gel stays behind.
Elevated risk
Nata de piña
Nata de piña is a translucent cellulose gel grown from a pineapple-peel liquid instead of coconut water. A bacterial starter is added to the cooled peel extract and the pellicle forms over 14 to 28 days in a laboratory study.
Nata de coco
Nata de coco is a chewy, translucent dessert gel. It is cut from a cellulose pellicle that acetic acid bacteria grow on the surface of mature coconut water, then cleaned, boiled and usually stored in syrup.
Tsukudani
Japanese seasoned reduction in which ingredients such as shiitake or fish are simmered in soy sauce and sweeteners until the liquid is absorbed and a concentrated, storable condiment remains.
High risk
Marinated mushrooms
Small whole button mushrooms cooked in an acid and oil marinade and sealed in half-pint jars for shelf storage, using the tested US home-canning method.
Cooked sweet chilli sauce
A cooked Thai-style sweet chilli dip combines red chillies, garlic, sugar and vinegar, then uses a small cornflour slurry to give this batch a glossy, spoonable body.
Elevated risk
Soijim
The sour liquid that forms during Manipuri Soidon fermentation, kept to start the next batch and used to sour curries.
Mushroom powder
Mushroom powder is dried mushroom tissue ground to a fine powder and added to gravies and sauces. Victorian cooks made it from fresh cultivated mushrooms when fresh ones were not to hand.
Classic Czech prepared mustard
A mild, creamy Czech-style table mustard made from ground seed, vinegar, water, salt and a little sweetness. This home version follows a Czech Television formula and is not a copy of SPAK’s proprietary product.
Elevated risk
Guimaras guinamos
Guinamos is a shrimp paste made on Guimaras in the Philippines: small shrimp salted by hand, sun-dried and trodden by foot until it turns smooth.
Fermented achar from rural Matiari, Sindh
A 2025 study in rural Matiari, Sindh, describes five fermented achar preparations of radish, carrot, onion, mango and lemon with chilli. The shared method quantities do not give a per-food recipe.
Samoan breadfruit masi
Samoan breadfruit masi is a preserved breadfruit paste kept in a leaf-lined pit, then kneaded, shaped into loaves and baked. FAO describes it at Western Samoa scale only.
Samoan banana masi faʻi
Masi faʻi is a Western Samoan food of unripe bananas preserved in a leaf-lined pit, later made into loaves and baked. The FAO account gives no storage conditions or validated process.
Phak sian dong (pickled spider plant)
Phak sian dong is a Thai pickle of spider-plant tips and flowers (Cleome gynandra), salted and packed with cooked rice. Northeastern Thai and Lao Khrang accounts give different methods.
Pueblo horno bread, home-oven formula
The National Park Service gives a two-loaf yeast bread for a home oven, set beside its account of Pueblo hornos. The home formula is not a horno firing process, which varies by village and family.
Socca, Nice-style chickpea pancake
Socca is a thin chickpea-batter pancake from Nice, cooked on a very hot copper plate and served piping hot. This page follows the Nice source; the Genoa farinata formula, which conflicts on water quantity, is not blended in.
Neapolitan pizza dough
An AVPN regulation formula for Neapolitan pizza dough uses wheat flour, water, salt and fresh brewer’s yeast. Flour absorption and proofing conditions determine the exact dough point and yeast dose.
Elevated risk
Protected solar-dried mushrooms
Protected solar-dried mushrooms are slices of wild Suillus luteus dried under a shade cover, a fitotoldo, rather than in open sun, as tested in an experimental study from Apurímac, Peru.
Ayacucho chapla (Thermomix Peru home method)
A measured, yeast-raised Ayacucho chapla home method shared by Thermomix Peru presenter Roxanna Salaverry. It makes thin, anise-scented rounds baked at 240°C; the historic qunchu-leavened form is documented separately.
Haitian epis
A Haitian seasoning base of fresh herbs, peppers, onion, garlic, citrus and vinegar, blended to a paste, used to marinate meat and fish and to start soups, stews, rice and beans.
Elevated risk
Smoke-dried mushrooms over a hearth
Hearth-dried mushrooms are dried on shelves above a cooking fire, so heat and smoke reach them. Tanzanian records describe the method; a Vietnamese study tested smoke-dried shiitake for fuel-dependent contaminants.
Mesu
Tender bamboo shoots fermented without salt in a hollow bamboo tube for about one to two weeks in Sikkim and Darjeeling, eaten as a sour pickle or in curry.
High risk
Mindeshi
Mindeshi (also Mendeshi) is a Sudanese fermented paste made from small fish, pounded and sometimes dried. Sources disagree about how it relates to Terkin and do not establish one validated process or safety control.
Johnno’s Damper: Queensland stockcamp version
A quick stockcamp loaf of self-raising flour, powdered milk, sugar, salt and water, mixed to a soft dough and baked in an oven or camp oven.
Elevated risk
Hot-air dehydrated mushrooms
Hot-air dehydrated mushrooms are sliced mushrooms dried in a dehydrator or dryer with heated, moving air; a 2011 study dried button mushroom slices at 60 °C and compared them with microwave-vacuum and freeze-drying.
Elevated risk
Pan-heated frozen mushrooms
Pan-heated frozen mushrooms are cut mushrooms cooked briefly in margarine or butter in an open pan, cooled and frozen as a partly cooked ingredient for later meals.
Elevated risk
Salt-and-sugar cured egg yolks
Whole egg yolks are buried in a dry bed of salt and sugar for four to seven days, then dried briefly. A modern preparation whose raw-egg risk the cure does not remove.
High risk
Pressure-canned mushrooms
Whole or sliced domestic mushrooms packed hot in jars with fresh water and processed in a pressure canner, the tested home method for a low-acid vegetable.