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

3 recipes

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Sliced golden-orange Mintoumba cassava cake on a ceramic plate, with a leafy wrapper behind it.
High risk

Mintoumba

Cameroonian fermented fresh cassava mixed with red palm oil, wrapped and steamed as a cake.

Cameroon · Traditional method
· Vegetables
Cooked kocho flatbread made from fermented enset, with a dense fibrous crumb and browned griddle surface on an enset leaf.
Elevated risk

Kocho

Ethiopia's fermented enset staple: the scraped leaf sheaths and pounded corm of Ensete ventricosum packed into a leaf-lined pit, where lactic fermentation turns them into a sour mass that keeps and is later baked as flatbread.

Southern Ethiopia · Traditional method
· 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