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

27 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
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
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
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
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
Illustrative Lung-siej: pale fermented bamboo shoots in a dark bowl; not a verified photograph of a batch or a safety indicator.
Elevated risk

Lung-siej

Young Dendrocalamus hamiltonii shoots fermented in a bamboo cylinder in a stream or in a sealed bottle above a kitchen oven, from Khasi households in Meghalaya.

Meghalaya, India
· Vegetables
Illustrative visual of dry Khorisa as fibrous, pale golden dried bamboo-shoot shreds; appearance varies and this image makes no safety claim.
Elevated risk

Khorisa

Khorisa is an Assamese fermented bamboo-shoot food. This page records cultural and lab accounts, not a validated home method. FSANZ says shoots must be fully cooked before eating; it does not validate Khorisa or set its cooking time.

Assam, India
· Vegetables
Hirring, moist flattened and longitudinally split bamboo-shoot tips from Arunachal Pradesh, presented in a leaf-lined bamboo basket with a small serving on a plain ceramic plate.
Elevated risk

Hirring

Upper tender bamboo-shoot tips, split or flattened, pit-fermented one to three months in Arunachal Pradesh and eaten in curries.

Arunachal Pradesh, India
· Vegetables
Illustrative representation of Eup: dry, irregular chocolate-brown bamboo-shoot pieces in a plain ceramic bowl; not a photograph of a verified Eup specimen.
Elevated risk

Eup

Pit-fermented bamboo shoots from Arunachal Pradesh, cut smaller and sun-dried for five to ten days, used in curries.

Arunachal Pradesh, India
· Vegetables
Illustrative editorial depiction of finely chopped pale fermented bamboo shoots; not a documentary depiction of a particular Ekung batch.
Elevated risk

Ekung

Finely chopped young bamboo shoots packed in leaf-lined baskets, sealed in a forest pit and weighted for one to three months, from Arunachal Pradesh.

Arunachal Pradesh, India
· Vegetables
Aso takanazuke furuzuke, the aged mustard-green pickle, served as long olive-green and golden-brown stems and leaves on a ceramic plate.

Aso takanazuke

Takana mustard greens from Aso in Kumamoto are salted and pressed into a fresh spring pickle, or aged into a sour furuzuke that is fried and mixed into takana rice.

Aso, Kumamoto Prefecture
Vegetables
Three dark flattened Anishi taro-leaf cakes in a plain wooden bowl.
Elevated risk

Anishi

Dried cakes of pounded taro leaves from the Ao Naga in Nagaland, yellowed in a bag, then dried by hot ash or sun and used to flavour meat dishes.

Ao Naga communities, Nagaland, India
· Vegetables
Illustrative original photograph of mature nozawana-zuke, long leafy turnip-green pickles, in a ceramic bowl

Nozawana-zuke (Nozawanazuke)

Nozawana greens salted in a barrel and weighted overnight, a Nagano household pickle sampled after about two weeks and soured by a month.

Nagano, Japan · Traditional method
· Vegetables
Illustrative close-up of dried mustard-leaf gundruk, dark fermented leaves in a plain earthenware bowl; not a documented photo of a particular batch.
Elevated risk

Mustard-leaf gundruk (Brassica juncea)

Mustard leaves wilted, bruised and packed tight into an earthenware vessel to sour without salt, then sun-dried into dark tangled pieces that carry Himalayan meals through the year.

Nepal · Traditional method
· Vegetables
A small bowl of finished Thai pak-kaat-dorng: yellow-green wilted mustard leaves and broad stems with a slight sheen of brine.

Pak-kaat-dorng (sweet rice-wash method)

Thai sweet mustard greens wilted in sun, packed in earthenware under a salt and palm-sugar brine with rice-wash water, then sunned three to five days.

Thailand · Traditional method
· Vegetables
Finished Thai pak-kaat-dorng shown as yellow-green preserved mustard leaves and ribbed stalks in a small open serving bowl.

Pak-kaat-dorng (dry-salted rice method)

Pak-kaat-dorng is a Thai fermented mustard-green pickle, prepared here by dry-salting and kneading the wilted greens with cooked rice.

Thailand · Traditional method
· Vegetables
A shallow white bowl of chopped Kiso Sunki, the salt-free fermented red-turnip leaves and stems, showing olive-green leaves and muted pink-purple stem pieces.
Elevated risk

Sunki

Sunki is a salt-free pickle from Japan's Kiso valley: red-turnip leaves fermented with a retained starter from the previous year's batch.

Kiso, Nagano, Japan · Traditional method
· Vegetables
Whole olive-gold Setaka pickled takana leaves with thick stems, alongside finely chopped takana in a small bowl.

Setaka no takana-zuke

Giant red mustard leaves are dried, layered with salt and chile, pressed in a wooden tub, drained after a week and left through the rainy season.

Chikugo Region, Fukuoka, Japan · Traditional method
· Vegetables
Original editorial depiction of dried Rayo-sag gundruk as dark, crinkled fermented leaves on a woven drying tray; the plant variety is not visually identifiable.
Elevated risk

Rayo-sag gundruk

Wilted and shredded Brassica rapa rayo-sag leaves, packed under warm water in earthenware, fermented five to seven days, then sun-dried as Nepali gundruk.

Himalaya, Nepal · Traditional method
· Vegetables
An original editorial depiction of dried radish-leaf gundruk, dark fermented greens in an earthenware bowl.
Elevated risk

Radish-leaf gundruk

Radish greens wilted, packed into an earthen pot with warm water and fermented without salt, then sun-dried into Nepal's dark, sour gundruk.

Himalaya, Nepal · Traditional method
· Vegetables
Indonesian sayur asin: olive-green fermented mustard leaves and intact pale stems in a shallow white bowl.

Sayur asin

Indonesian salted mustard cabbage, wilted, rubbed with 2.5 to 5% salt by weight, and fermented covered in boiled-rice liquid.

Indonesia · Traditional method
· Vegetables
A small white bowl of dark olive-green pickled spiderflower greens in their brine.

Pak-sian-dong

Young spider-flower greens packed with salt and cooked rice and left to sour for a few days; a Thai leafy-vegetable ferment eaten as a sharp side dish.

Thailand · Traditional method
· Vegetables
Illustrative finished pak-gard-dong: wilted, fermented mustard leaves from the documented salt-then-sugar method. This image does not establish batch safety or a preservation endpoint.

Pak-gard-dong (salt-then-sugar method)

Pak-gard-dong is a Thai mustard-green pickle salted first and drained, then fermented with sugar added to the drained greens.

Thailand · Traditional method
· Vegetables