FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables51Lactic-fermented vegetables and shoots38Adjacent and excluded3Grain and starch ferments3Condiments and enzymatic seasonings2Fruit preserves2Acid and oil pickles1Smoked salted and dried foods1Unfermented breads1
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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