FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables45Fruit preserves19Acid and oil pickles11Adjacent and excluded7Condiments and enzymatic seasonings3Grain and starch ferments2Smoked salted and dried foods2Unfermented breads1
Filtered to

Recipes

2 recipes

Newest first
50 per page
Fresh Hawaiian poi, a smooth pale lavender taro paste, shown in a plain ceramic bowl.
Elevated risk

Fresh poi

This modern introductory batch boils 500 g edible taro, then pounds it with water into fresh poi. It stops before fermentation and makes no preservation claim.

Hawaiʻi · Modern adaptation
· Vegetables
Illustrative representation of dried Turep starch (irup), separated from bulb fiber; exact historical appearance and vessel are not specified.
High risk

Turep starch (Ainu lily-bulb starch)

Starch released from giant woodland lily bulbs by pounding, washed out in water, settled and dried: the refined fraction of an Ainu process that also yields fermented cakes from the residue.

Hokkaido · Traditional method
· Vegetables