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
Filtered to

Recipes

11 recipes

Newest first
50 per page
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
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
Whole small sweet gherkin pickles in clear golden spiced vinegar syrup, shown in a glass jar and a small serving dish.

Sweet gherkin pickles

Sweet gherkin pickles are small whole cucumbers preserved in a spiced, sweet vinegar syrup. This four-day U.S. canning method uses repeated hot-water soaks, staged syrup additions, and a boiling-water process.

United States
· Vegetables
Photograph of Vinegar-pickled foods.

Vinegar-pickled foods

Food placed in an already acidic liquid, vinegar, so that acidity comes from the vinegar rather than from microbes; Roman texts document the practice, and later household books extended it to vegetables, fruit, fish and meat.

Mediterranean · Traditional method
· Vegetables
Photograph of Sivas pezik turşusu.
Elevated risk

Sivas pezik turşusu

A preserve of pezik and other non-sugar beet stalks from Sivas Province, blanched, salted and acidified with lemon juice and vinegar, then held for one to three weeks as the registered specification directs.

Sivas Province, central-eastern Anatolia
Vegetables
Whole cultivated button mushrooms in a pale amber vinegar-and-oil marinade with onion, pimento and peppercorns.
High risk

Eastern European Vinegar-Pickled Mushrooms

Small edible mushrooms are briefly cooked and packed in a seasoned vinegar marinade, a sweet-sour preserve served cold in Poland and neighbouring cuisines.

Poland · Modern adaptation
· Vegetables