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

8 recipes

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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
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
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
Wrinkled ripe black olives with a light scatter of salt in a plain ceramic dish

Dry salt-cured ripe olives

Fully ripe dark olives are mixed with salt and turned weekly as salt draws out moisture. Distinct from existing brine-fermented and lye-treated olives.

Gemlik, Bursa
· Vegetables
A bowl of smooth, glossy chestnut-brown sweet mushroom jam with a fine pulped texture and a small spoon.
High risk

Mushroom Jam (Sweet Concentrated Mushroom Preserve)

An experimental sweet mushroom preserve developed in Indian food-processing research, made by cooking mushroom pulp with sugar, added pectin and citric acid until concentrated into a thick, spreadable jam.

Solan · Modern method
· Vegetables
Finished green lye-cured olives in a plain ceramic bowl, with a jar of the same brined olives behind it; original editorial reconstruction.
Elevated risk

Green olives lye-treated

Green olives debittered in a sodium hydroxide solution, then rinsed repeatedly and held in brine, by the University of California's published home-pickling method.

Mediterranean · Traditional method
· Vegetables
A clear glass jar of cooked milk-cap mushrooms layered under brine, illustrating Finnish-style salted mushrooms.
High risk

Salted Mushrooms

Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.

Russia · Traditional method
· Vegetables
Tender green asparagus pieces coated in glossy red cho-gochujang dressing and sesame seeds in a shallow ceramic banchan bowl.

Asparagus with cho-gochujang

A Korean banchan of blanched asparagus dressed with a sweet-sour cho-gochujang sauce; Hyosun's version cools the spears in ice water before tossing.

Korea · Modern method
· Vegetables