Recipes

1504 records with their sources, across 11 categories.

All vegetables7

Lactic-fermented vegetables and shoots7

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Recipes

7 recipes

Nukazuke

Japanese pickles made by burying vegetables in nukadoko, a reusable bed of rice bran, salt and water that is turned daily and ripened by lactic and yeast fermentation.

Japan · Traditional method
· Vegetables

Illustrative display of Orhangazi Gedelek cucumber turşusu with garlic in brine; not the registered commercial vessel or a household method.

Orhangazi Gedelek turşusu (cucumber)

Cucumber variant of the registered Gedelek pickle family from Orhangazi, Bursa: cucumbers in a salt brine with garlic and a small amount of acid, held for about 20 to 30 days.

Gedelek, Orhangazi district, Bursa
Vegetables

Elevated risk

Brovada DOP

Source-specific Brovada DOP producer method for Friuli Venezia Giulia turnips and red-grape marc. This records a regulated producer process; it is not a validated home-scale recipe.

Friuli Venezia Giulia · Traditional method
· Vegetables

Sagohachi-zuke

A traditional Japanese koji pickle from the Tohoku region: vegetables pickled in a matured bed of cooked rice, rice koji and salt, where koji enzymes bring sweetness alongside the salt.

Nihonmatsu · Traditional method
· Vegetables

Whole cooked and pickled Almagro aubergines, one stuffed with red pepper, served in paprika-red dressing with fennel.

Berenjena de Almagro

A protected aubergine preserve from Ciudad Real in Spain: tender fruit of the local Dealmagro variety, cooked briefly and then fermented in a vinegared, paprika-seasoned dressing.

Aldea del Rey, Almagro, Bolaños de Calatrava, Calzada de Calatrava, Granátula de Calatrava, Valenzuela de Calatrava and Viso del Marqués · Traditional method
Vegetables