FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables144Lactic-fermented vegetables and shoots93Fruit preserves20Acid and oil pickles11Adjacent and excluded7Grain and starch ferments5Condiments and enzymatic seasonings4Smoked salted and dried foods2Not yet classified1Unfermented breads1
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Recipes

144 recipes

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Elevated risk

Hogweed barszcz

The original Polish barszcz: young hogweed leaves soured in warm water for a few days, then boiled into soup with egg, butter, cream or millet. Recorded from 1595, with warnings about the sap and lookalikes.

Kraków · Traditional method
· Vegetables
A clear jar of ruby-red lacto-fermented beet slices submerged in saltwater brine beside a small dish of beet slices.
Elevated risk

Lacto-fermented beets

Raw beetroot cut and packed into a jar under a salt-water brine, fermented until sour and deeply coloured; the batch weight is not recorded.

Modern method
· Vegetables
Photograph of Zakwas buraczany.

Zakwas buraczany

Zakwas buraczany is the fermented red-beet liquid used as the sour base for Polish beet barszcz. The liquid is made from beetroot, garlic, salt and water, and the official sources give no quantities.

Poland
Vegetables
Photograph of White cabbage sauerkraut.

White cabbage sauerkraut

A Penn State Extension crock method mixes 5 lb of shredded cabbage with 3 tablespoons of canning or pickling salt, packs it under its own brine and ferments it in a covered container.

Traditional method
· Vegetables
Spiced freezer pumpkin butter in its finished form.

Spiced freezer pumpkin butter

Spiced freezer pumpkin butter: Freeze for winter; small fresh portion refrigerated up to 48 hours.

United States · Modern method
· Vegetables
Spanish cabello de ángel: a preserve for a particular squash in its finished form.

Cabello de ángel (figleaf-squash freezer preserve)

Fine strands of Cucurbita ficifolia cooked in an equal weight of sugar, then portioned for refrigerator or freezer storage. Ordinary orange pumpkin does not give the same fibres.

Spain · Modern method
· Vegetables
South African pumpkin atchar in its finished form.

South African pumpkin atchar

South African pumpkin atchar: Freeze for winter; refrigerated 48-hour limit includes overnight marination.

South Africa · Modern method
· Vegetables
Ball sweet pumpkin pickles in its finished form.
High risk

Ball sweet pumpkin pickles

Ball sweet pumpkin pickles: Cupboard: exact published Ball formulation and water-bath process.

North America · Modern method
· Vegetables
Doce de abóbora with walnuts on a warm ivory background.

Doce de abóbora with walnuts

Portuguese pumpkin jam cooked with cinnamon and optional walnuts. A sweet spread to refrigerate or freeze, rather than a home-canned preserve.

Portugal · Modern method
· Vegetables
Calabaza en tacha on a warm ivory background.

Calabaza en tacha

Rind-on pumpkin simmered with piloncillo, orange and cinnamon until glazed. This Mexican sweet keeps refrigerated for up to one week.

Mexico · Modern method
· Vegetables
Spiced pumpkin leather on a warm ivory background.

Spiced pumpkin leather

Cooked pumpkin blended with honey, cinnamon, nutmeg and cloves, spread thinly and dried into a rollable sheet.

Modern method
· Vegetables
Sweet-sour pumpkin refrigerator pickle on a warm ivory background.

Sweet-sour pumpkin refrigerator pickle

Pumpkin simmered with 5% vinegar, sugar, cinnamon, cardamom and cloves, then chilled. A sweet-sour pickle for the refrigerator.

Modern method
· Vegetables
Pumpkin and apple chutney on a warm ivory background.

Pumpkin and apple chutney

Pumpkin chunks and tart apples cooked with ginger, whole spices and cider vinegar. This version is for refrigeration or freezing, not cupboard storage.

United Kingdom · Modern method
· Vegetables
Spiced pumpkin butter on a warm ivory background.

Spiced pumpkin butter

A smooth pumpkin spread cooked with apple juice, lemon and warm spices. Keep it refrigerated for up to seven days, or freeze for longer storage.

Modern method
· Vegetables
Pressure-canned pumpkin cubes on a warm ivory background.
Elevated risk

Pressure-canned pumpkin cubes

Plain pumpkin cubes hot-packed in water and pressure-canned for later cooking. The pieces stay intact during canning; mash them only after opening.

United States · Modern method
· Vegetables
Dried pumpkin seeds on a warm ivory background.

Dried pumpkin seeds

Washed pumpkin seeds dried gently for storage, with an optional roasting step before eating. Refrigerate or freeze the cooled seeds.

Modern method
· Vegetables
Dried pumpkin strips on a warm ivory background.

Dried pumpkin pieces and powder

Steam-blanched pumpkin dried until brittle, kept as pieces or ground into powder, with pumpkin-specific packaging and quality guidance.

Modern method
· Vegetables
Frozen pumpkin purée on a warm ivory background.

Frozen pumpkin purée

Cooked pumpkin mashed, cooled and frozen in portions: a plain base for pies, soups and baking without canning a dense purée.

Modern method
· Vegetables
A dark ceramic plate of crisp sliced cucumber, daikon, carrot, and Japanese eggplant nukazuke, with a bowl of rice-bran pickling bed behind it.

Nukazuke

Japanese pickles made by burying vegetables in nukadoko, a reusable bed of rice bran, salt and water that is turned daily and ripened by lactic and yeast fermentation.

Japan · Traditional method
· Vegetables
An iron pot of nettle soup with root vegetables and bacon beside fresh nettle tops.
Elevated risk

Spring nettle pottage (modern reconstruction)

Young stinging nettle shoots cooked with bacon, onion, garlic and three roots into a thick spring soup, from a Danish Viking museum's recipe, with a meat-broth variation and ember-baked turnips.

Ribe · Modern adaptation
· Vegetables
finished chakalaka

Chakalaka

A spicy South African vegetable relish of onion, carrot, pepper, tomato, curry seasoning and beans, cooked briefly and served warm or cold beside pap and grilled meat.

South Africa · Traditional method
· Vegetables
Cucumber kimchi served in a small unglazed onggi bowl on a pale wooden surface.

Hwanggwa damjeo (1766 cucumber kimchi with chilli)

Hwanggwa damjeo is a cucumber kimchi from Yu Jung-rim's Jeungbo sallim gyeongje of 1766. Slit cucumbers are packed with chilli powder and garlic, scalded with hot salted water and sealed overnight.

Joseon Korea · Historical attestation
· Vegetables
Red-seasoned napa-cabbage kimchi with folded leaves and white ribs, served in a plain ceramic bowl.

Kimchi

Kimchi is a Korean preserved vegetable food, most often cabbage, salted and seasoned, then fermented by the lactic acid bacteria that arrive with the vegetables. Some studies test added starter cultures, but a home jar is usually spontaneous.


Vegetables
Illustrative plate of freshly prepared Korean oi-sobagi, cross-cut cucumbers filled with red chili and vegetables; not a photo of a specific batch.

Oi-sobagi

Oi-sobagi is a Korean stuffed cucumber kimchi: salted cucumbers slit and filled with a chive-and-chilli seasoning, eaten fresh or left to ferment.

Korea · Traditional method
· Vegetables
Illustrative light-purple, semi-solid fermented young taro-stalk preparation in a plain bowl; appearance based on JIRCAS, not an exact batch or safety claim.

Lam phueak dong

Thai pickle of young taro leaf stalks, salted, kneaded and held in rice-washing water in an earthen jar at room temperature. JIRCAS records it as a home-level product with no validated endpoint.

Thailand
Vegetables
A long golden-brown Ise takuan daikon pickle with three cut slices on a dark ceramic plate.

Ise takuan

Regional takuan from Ise City, Mie, made with Misono daikon dried on a rack, then matured in a weighted barrel of rice bran and salt for months to years.

Ise, Mie Prefecture
Vegetables
Plain dried fermented mustard leaves associated with Naga Inziangsang, loosely arranged in a bamboo tray and ceramic plate.

Inziangsang

Inziangsang is a Naga fermented food of mustard leaves from Nagaland and Manipur. Crushed, soaked and squeezed leaves ferment for 7 to 10 days, then dry in the sun. A squeezed liquid can be boiled to a concentrate.

Nagaland and Manipur
Vegetables
A bowl of thick noodle soup with fermented leafy greens and pieces of yak or beef, representing the reported Goyang serving context.

Goyang

Goyang is a Sherpa fermented wild leafy food of the Darjeeling hills and Sikkim. Rainy-season magane-saag leaves are packed in a bamboo basket, held at room temperature for about a month, then eaten fresh or dried and used in soup.

Darjeeling hills and Sikkim
Vegetables
Whole small ivory Vietnamese eggplants submerged in clear brine with garlic and galingale flower buds in a glass jar on a warm ivory surface.

Cà muối

Vietnamese salted and fermented small eggplant, dried on the day of purchase, then held submerged in warm salty water with garlic and galingale flower for a week or longer.

Vietnam
Vegetables
Photograph of Spey chrourk.

Spey chrourk

Cambodian pickle of blanched Chinese mustard greens, dried, then packed in a sweet-salt brine. Sold in Phnom Penh markets and made at home. The readiness times in the home recipe are not validated.

Phnom Penh
Vegetables
Photograph of Soidon.
Elevated risk

Soidon

Fermented tender bamboo-shoot tips from Manipur, started with the sour liquid of an earlier batch and eaten in chutneys and curries.

Manipur, India
· Vegetables
Photograph of Soibum.

Soibum

Thin slices of juvenile bamboo shoots fermented for six to twelve months in Manipur, eaten as a sour side dish with rice.

Manipur, India
· Vegetables
Whole mature purple-black Greek olives in clear brine in a glass jar, with a small bowl of olives beside it.
Elevated risk

Greek-style black olives in brine

Ripe olives go straight into brine with no lye and cure for months, mostly by yeasts. The home method here is the University of California two-stage brine.

Peloponnese and Central Greece · Traditional method
· Vegetables
Photograph of Zuurkool.

Zuurkool

Dutch zuurkool is white cabbage salted and fermented in bulk. The only documented process in the available record is one North Holland producer’s commercial method from 2016.

Langedijk area, North Holland
Vegetables
Photograph of Yeolmu kimchi.

Yeolmu kimchi

Korean kimchi of young summer radish and its tender leaves, salted, seasoned with chili and aromatics, and held in a container. Water kimchi is a separate form with its own page, veg-0011.

South Korea
Vegetables
Photograph of Takuan-zuke.

Takuan-zuke

Japanese pickle of daikon roots dried for about two to three weeks, then matured for months in rice bran and salt under weight. Yamagata is its named association.

Kaminoyama, Yamagata
Vegetables
Photograph of Spanish-style green olives.
Elevated risk

Spanish-style green olives

Spanish-style green olives, or Sevillian green olives, are green fruit treated with lye, rinsed, then fermented in brine for two to six months. The household batch here is a UC ANR method.

Andalusia, Spain
Vegetables