FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables14Adjacent and excluded5Lactic-fermented vegetables and shoots5Acid and oil pickles1Condiments and enzymatic seasonings1Fruit preserves1Grain and starch ferments1
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Recipes

5 recipes

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Three tied clear packets of Thai mushroom naem on a ceramic plate, with mushroom, rice and chillies visible.
High risk

Nham Hed (Thai Fermented Mushrooms)

A Thai sour mushroom preparation: shredded steamed oyster mushrooms, cooked rice, garlic and salt packed into small parcels and soured by lactic acid bacteria over a few days.

Thailand · Modern 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
A shallow white bowl of chopped Kiso Sunki, the salt-free fermented red-turnip leaves and stems, showing olive-green leaves and muted pink-purple stem pieces.
Elevated risk

Sunki

Sunki is a salt-free pickle from Japan's Kiso valley: red-turnip leaves fermented with a retained starter from the previous year's batch.

Kiso, Nagano, Japan · Traditional method
· Vegetables
Finished salt-brined green chiles, pao-lajiao style: whole green peppers submerged in clear brine in a glass jar.

Salt-brined green chiles, pao-lajiao style

Whole green chiles are blanched briefly, then fermented in 3% salt brine with sake in a modern Japanese presentation of a wider Asian preparation.

China · Modern method
· Vegetables
Illustrative serving of quick Dongchimi: thin Korean radish discs in chilled, pale apple-onion broth. Not a photograph of a particular fermentation batch or a validated safety endpoint.

Quick dongchimi with apple broth

A modern broth-forward radish-water kimchi cooks apples and onion into the fermentation liquid.

Korea · Modern method
· Vegetables