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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Recipes

2 recipes

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Finished green lye-cured olives in a plain ceramic bowl, with a jar of the same brined olives behind it; original editorial reconstruction.
Elevated risk

Green olives lye-treated

Green olives debittered in a sodium hydroxide solution, then rinsed repeatedly and held in brine, by the University of California's published home-pickling method.

Mediterranean · Traditional method
· Vegetables
A clear glass jar of cooked milk-cap mushrooms layered under brine, illustrating Finnish-style salted mushrooms.
High risk

Salted Mushrooms

Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.

Russia · Traditional method
· Vegetables