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.
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
All vegetables144
Lactic-fermented vegetables and shoots93
Fruit preserves20
Acid and oil pickles11
Adjacent and excluded7
Grain and starch ferments5
Condiments and enzymatic seasonings4
Smoked salted and dried foods2
Not yet classified1
Unfermented breads1
Lactic-fermented vegetables and shoots93Fruit preserves20Acid and oil pickles11Adjacent and excluded7Grain and starch ferments5Condiments and enzymatic seasonings4Smoked salted and dried foods2Not yet classified1Unfermented breads1Filtered to
Recipes
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.
Kabocha no nukazuke: pumpkin in a fermented rice-bran bed
Kabocha no nukazuke: Refrigerated commercial fermented bed; use removed portions the same day.
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.
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.
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.
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.
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.
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.
Sauerrüben
Swiss fermented white turnips, cut into strips, salted and fermented like sauerkraut; called compote aux raves in French-speaking Switzerland.
Sichuan paocai
Sichuan paocai is a family of vegetables, most often radish, fermented by lactic-acid bacteria in a salted, spiced brine in a water-sealed pottery jar, with mature brine kept and reused.
Orhangazi Gedelek turşusu (cucumber)
Cucumber variant of the registered Gedelek pickle family from Orhangazi, Bursa: cucumbers in a salt brine with garlic and a small amount of acid, held for about 20 to 30 days.
Ogórki kiszone
Ogórki kiszone are Polish brine-fermented cucumbers. Two registered local practices keep the barrels in a well near Zakliczyn and under lake water at Kalisz Pomorski. Neither gives a validated process.
Moungra
Moungra is a Cypriot preparation of blanched cauliflower coated in mustard and sourdough slurry and matured about a week; the Cyprus Food Museum records three versions with different measures.
Kisla repa
Kisla repa is Slovenian sour turnip, made either from grated turnip or from whole roots; a 2023 household guide gives a 1 kg grated batch salted with 20 g salt.
Elia Kalamatas
Elia Kalamatas is a Messinia table olive of the Kalamon variety, picked before full ripeness and fermented in brine for six to nine months; it is a PDO product, not a generic black olive.
Çubuk turşusu
Çubuk turşusu is a registered pickle from Çubuk district in Ankara. Its cucumber variant is sold as Salatalık Turşusu, and a commercial specification sets its brine and room-temperature period.
Elevated risk
Brovada DOP
Source-specific Brovada DOP producer method for Friuli Venezia Giulia turnips and red-grape marc. This records a regulated producer process; it is not a validated home-scale recipe.
Azeitona de conserva Negrinha de Freixo
A Portuguese table-olive product from the Negrinha cultivar in northeastern Portugal, sold in three commercial styles, two of them brined fermentations and one oxidised to black.
High risk
Nham Hed (Thai Fermented Mushrooms)
A Thai sour mushroom preparation: shredded steamed oyster mushrooms, cooked rice, garlic and salt packed into small parcels and soured by lactic acid bacteria over a few days.
Sagohachi-zuke
A traditional Japanese koji pickle from the Tohoku region: vegetables pickled in a matured bed of cooked rice, rice koji and salt, where koji enzymes bring sweetness alongside the salt.
Bettara-zuke
A sweet, crisp Japanese daikon pickle from Tokyo's Nihonbashi district, made by salting fresh radish and dressing it in rice koji, sugar or koji amazake without the heavy drying used for takuan.
Nukazuke cucumber in a rice-bran bed
Cucumber ferments in a maintained rice-bran bed seeded through repeated vegetable scrap picklings; the record includes the starter-bed method.
Berenjena de Almagro
A protected aubergine preserve from Ciudad Real in Spain: tender fruit of the local Dealmagro variety, cooked briefly and then fermented in a vinegared, paprika-seasoned dressing.
Cappero di Pantelleria
A protected Sicilian product: unopened caper buds from the island of Pantelleria, dry-salted with sea salt in a two-stage process that encourages lactic fermentation.
Elevated risk
Lacto-fermented garlic cloves
A small brine ferment of peeled garlic; the video also demonstrates optional onion and herbs.
Lacto-fermented okra pickles
Whole okra packs into a pint jar with garlic, salt, whey and water for a short room-temperature fermentation.
Sauerreuben (fermented turnips)
Shredded turnips and carrots are dry-salted, pressed beneath their juice and fermented as a cabbage-free kraut-style preserve.
Elevated risk
Sinki
Sinki is a salt-free, fermented radish-taproot product dried after fermentation. Published jar and pit accounts use different conditions; neither supplies a validated home-preservation endpoint.
Elevated risk
Sicilian-style green brine olives
Green-ripe olives are fermented in seasoned, vinegar-adjusted brine; UC ANR gives size-dependent salt concentrations and multi-month handling.
Fermented dill pickles
Trimmed cucumbers layered with dill and covered with a salt brine containing 5% vinegar, weighted and fermented three to six weeks.
Fermented tomatillo salsa
Tomatillos, chiles, onion, lime and herbs are salted and fermented together as a mixed salsa.
Elevated risk
Mixed vegetables in one-litre brine
A 2 L jar holds cut carrot, radish, cauliflower, zucchini and pepper under a one-litre salt brine with aromatics; the source gives no produce mass or qualified endpoint.
Lacto-fermented cherry tomatoes
Cherry tomatoes sit beneath a salted grated-tomato layer for a five-to-seven-day room-temperature fermentation.
Salt-brined green chiles, pao-lajiao style
Whole green chiles are blanched briefly, then fermented in 3% salt brine with sake in a modern Japanese presentation of a wider Asian preparation.
Takuan (rice-bran fermented daikon)
Daikon is dried until pliable, then layered in seasoned rice bran and pressed for a long fermentation.
Shibazuke (Kyoto eggplant and perilla pickle)
Eggplant and perilla are layered with cucumber, myoga and chiles, pressed with salt and left to mature into Kyoto’s sour purple pickle.
Elevated risk
Lacto-fermented green beans
Whole green beans fermented in a salt brine, with dill and garlic as optional seasonings, staying crisp as they sour.
Iburitakuan and cream-cheese rolls
A Morinaga snack pairs thin ribbons of iburigakko with cream cheese, then chills the roll before cutting it into portions.
Iburigakko
Iburigakko is Akita pickled daikon dried with smoke before it is fermented in rice bran.