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

26 recipes

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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
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
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
A pale ceramic bowl of fine golden shredded Ogulin sauerkraut beside one whole fermented cabbage head on warm ivory.

Ogulinsko kiselo zelje (Ogulin sauerkraut)

Protected Croatian sauerkraut from the Ogulin area: fresh white cabbage naturally lactic-fermented without preservatives, sold whole or shredded, from registered establishments.

Ogulin, Josipdol, Plaški, Tounj and Saborsko, Karlovac County
Vegetables
Illustrative Czech kysané zelí: pale shredded fermented cabbage with caraway in a wooden bowl; not a photograph of a specific household batch.

Kysané zeľí

Kysané zeľí is Czech sour cabbage: shredded cabbage layered with salt and caraway and pressed in a wooden barrel. The regional account is descriptive and gives no validated salt ratio or endpoint.

Valašsko, Moravia and Silesia
Vegetables
Polish-style fermented shredded cabbage with finely grated carrot, served in a wooden bowl.

Kapusta kiszona z beczki

Kapusta kiszona z beczki is barrel-fermented cabbage from the Kołobrzeg area, entered on Poland’s List of Traditional Products in 2008. It is salted and fermented, with raw grated carrot added after souring.

Kołobrzeg County, West Pomeranian Voivodeship
Vegetables
A bowl of pale amber Futoški sour cabbage, finely shredded with one tender fermented leaf beside it.

Futoški kupus (Futog sour cabbage)

Serbian sour cabbage from the Futog area, made from the autochthonous Futoški cabbage population and registered as a protected product in 2008. It is a subset of general Serbian kiseli kupus.

Futog (cadastral municipality), Vojvodina
Vegetables
Illustrative bowl of fermented Northeast Chinese napa cabbage, with pale golden leaves and a little brine.

Dongbei suancai

Napa cabbage fermented in a salt brine in Northeast China, traditionally in large ceramic or glass jars, until it turns sour.

Northeast China
· Vegetables
A shallow cream ceramic bowl of pale white-to-light-yellow, finely cut raw Choucroute d’Alsace, the fermented cabbage product.

Choucroute d’Alsace

Finely cut cabbage fermented with salt in vats by natural lactic fermentation, a protected Alsatian product sold raw or cooked after fermentation.

Alsace
· Vegetables
Glossy red-orange Korean kkakdugi, chunky seasoned radish cubes with green onion in a shallow ceramic bowl.

Kkakdugi

A radish kimchi cut into cubes and seasoned with gochugaru, fish sauce, garlic and ginger, eaten fresh or fermented a few days at room temperature.

Korea · Traditional method
· Vegetables
Two folded quarters of napa-cabbage kimchi, red-seasoned between the leaves and served on a pale ceramic plate

Baechu kimchi

Napa cabbage salted, seasoned with a paste of gochugaru, garlic, ginger and salted seafood, and left to sour through lactic fermentation; Korea's everyday winter preserve.

Korea · Traditional method
· Vegetables
Illustrative finished Northeast Chinese suan cai made from napa cabbage, shown as soft, translucent pale golden leaves on a plain ceramic plate.
Elevated risk

Suan cai

Chinese cabbage or mustard greens salted and held under a weight until lactic fermentation turns them sour; northeastern and southern China keep distinct traditions of it.

China · Traditional method
· Vegetables
Illustrative red cabbage sauerkraut served in a ceramic bowl beside a crock of cabbage in violet brine.

Red cabbage sauerkraut

Red cabbage shredded, salted and fermented in its own brine; the pigment gives a deep violet kraut with a sharper flavour than the white-cabbage form.

Traditional method
· Vegetables
Finished Korean pa-kimchi: long intact scallions coated in red seasoning and loosely folded in an off-white ceramic bowl.
Elevated risk

Pa-kimchi with fruit and anchovy seasoning

Scallion kimchi coated with fruit, chili, rice paste and salted-seafood seasonings, following one Korean creator’s measured batch.

Chungcheong, Jeolla and Gyeongsang · Modern adaptation
Vegetables
A bowl of Korean nabak-kimchi with pear, apple, cabbage, radish, scallions and chile in light rose broth.
Elevated risk

Nabak-kimchi with pear and apple

Cabbage-and-radish water kimchi with pear, apple and strained chili broth, following one Korean creator’s batch.

South Korea · Modern adaptation
Vegetables
A clear glass jar of shredded cabbage-and-carrot sauerkraut, with two filled jars behind it.
Elevated risk

Jar sauerkraut with carrot

Shredded cabbage and grated carrot are salted to 20 g/kg, rested, packed into three jars and monitored during a creator-reported eight-day fermentation; measured temperature is not given.

Modern method
· Vegetables
Finished baek-kimchi cabbage with radish, carrot and green onion in pale brine.

Baek-kimchi (white napa-cabbage kimchi)

Napa cabbage is brined and filled with pear, radish, alliums, chives and fruit; this Korean kimchi omits red pepper flakes.

Korea · Traditional method
· Vegetables
Illustrative serving of quick Dongchimi: thin Korean radish discs in chilled, pale apple-onion broth. Not a photograph of a particular fermentation batch or a validated safety endpoint.

Quick dongchimi with apple broth

A modern broth-forward radish-water kimchi cooks apples and onion into the fermentation liquid.

Korea · Modern method
· Vegetables
Whole cabbage heads submerged in plain brine under a fitted weight in a clean fermenting tub; an illustrative depiction of the FAO method.

Whole-head brined sauerkraut

Cored cabbage heads ferment intact or halved under measured brine, with repeated surface checks over six weeks.

Modern method
· Vegetables
Yeolmu mulkimchi, young summer radish greens in a pale, chili-seasoned broth.

Yeolmu mulkimchi

Summer water kimchi of young radish, seasoned with fish sauce and chiles, brined in salted water with cooked flour.

Korea · Traditional method
· Vegetables
Illustrative serving of pa-kimchi: whole green onions coated in red chilli seasoning.

Pa-kimchi

Pa-kimchi is a Korean kimchi of whole green onions salted, dressed with chilli and fish sauce, and fermented until pungent and sour.

South Jeolla, Korea · Traditional method
· Vegetables

OSU measured kimchi

Kimchi of salted napa cabbage and daikon with garlic, green onion and red pepper, kept at room temperature one to four days, then refrigerated.

Korea · Traditional method
· Vegetables