FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Adjacent and excluded5
Lactic-fermented vegetables and shoots5
Acid and oil pickles1
Condiments and enzymatic seasonings1
Fruit preserves1
Grain and starch ferments1
Young stinging nettle shoots cooked with bacon, onion, garlic and three roots into a thick spring soup, from a Danish Viking museum's recipe, with a meat-broth variation and ember-baked turnips.
A traditional Fukuoka seaweed jelly made by boiling dried egonori, sometimes with igisu, until it forms a thick extract that sets into soft sheets, eaten cold with soy sauce, vinegar and aromatic condiments.
A Japanese jelly made by boiling agar-rich red seaweed, straining the extract and letting it set, then pressing it into strands served with vinegar-soy sauce or sweet syrup.
A Korean soup of rehydrated brown seaweed simmered with beef, seafood or a plain seasoned broth, traditionally served after childbirth, on birthdays and as an everyday meal.
Welsh laverbread is hand-gathered purple laver slowly cooked to a dark green-black paste, eaten with oatmeal, bacon and cockles or on toast.
