FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Lactic-fermented vegetables and shoots3
Adjacent and excluded2
Acid and oil pickles1
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 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.
