FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables12Lactic-fermented vegetables and shoots9Adjacent and excluded1Grain and starch ferments1Smoked salted and dried foods1
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Recipes

9 recipes

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A long golden-brown Ise takuan daikon pickle with three cut slices on a dark ceramic plate.

Ise takuan

Regional takuan from Ise City, Mie, made with Misono daikon dried on a rack, then matured in a weighted barrel of rice bran and salt for months to years.

Ise, Mie Prefecture
Vegetables
Photograph of Takuan-zuke.

Takuan-zuke

Japanese pickle of daikon roots dried for about two to three weeks, then matured for months in rice bran and salt under weight. Yamagata is its named association.

Kaminoyama, Yamagata
Vegetables
Illustrative close-up of dried mustard-leaf gundruk, dark fermented leaves in a plain earthenware bowl; not a documented photo of a particular batch.
Elevated risk

Mustard-leaf gundruk (Brassica juncea)

Mustard leaves wilted, bruised and packed tight into an earthenware vessel to sour without salt, then sun-dried into dark tangled pieces that carry Himalayan meals through the year.

Nepal · Traditional method
· Vegetables
Illustrative finished Sinki, dried fermented radish-root shreds in muted tan and brown tones, loosely arranged in a plain bowl.
Elevated risk

Sinki

Sinki is a salt-free, fermented radish-taproot product dried after fermentation. Published jar and pit accounts use different conditions; neither supplies a validated home-preservation endpoint.

Himalaya, Nepal · Traditional method
· Vegetables
Whole olive-gold Setaka pickled takana leaves with thick stems, alongside finely chopped takana in a small bowl.

Setaka no takana-zuke

Giant red mustard leaves are dried, layered with salt and chile, pressed in a wooden tub, drained after a week and left through the rainy season.

Chikugo Region, Fukuoka, Japan · Traditional method
· Vegetables
Original editorial depiction of dried Rayo-sag gundruk as dark, crinkled fermented leaves on a woven drying tray; the plant variety is not visually identifiable.
Elevated risk

Rayo-sag gundruk

Wilted and shredded Brassica rapa rayo-sag leaves, packed under warm water in earthenware, fermented five to seven days, then sun-dried as Nepali gundruk.

Himalaya, Nepal · Traditional method
· Vegetables
An original editorial depiction of dried radish-leaf gundruk, dark fermented greens in an earthenware bowl.
Elevated risk

Radish-leaf gundruk

Radish greens wilted, packed into an earthen pot with warm water and fermented without salt, then sun-dried into Nepal's dark, sour gundruk.

Himalaya, Nepal · Traditional method
· Vegetables
Illustrative finished turmeric-seasoned takuan-zuke, with a firm yellow rice-bran-pickled daikon and several thin slices on a plain ceramic plate.

Takuan (rice-bran fermented daikon)

Daikon is dried until pliable, then layered in seasoned rice bran and pressed for a long fermentation.

Japan · Modern method
· Vegetables
Thin slices of amber-brown smoked daikon pickle on a ceramic plate, with a whole iburigakko behind.

Iburigakko

Iburigakko is Akita pickled daikon dried with smoke before it is fermented in rice bran.

Akita Prefecture · Traditional method
Vegetables