FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables15Lactic-fermented vegetables and shoots14Fruit preserves1
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14 recipes

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Photograph of Zakwas buraczany.

Zakwas buraczany

Zakwas buraczany is the fermented red-beet liquid used as the sour base for Polish beet barszcz. The liquid is made from beetroot, garlic, salt and water, and the official sources give no quantities.

Poland
Vegetables
Illustrative light-purple, semi-solid fermented young taro-stalk preparation in a plain bowl; appearance based on JIRCAS, not an exact batch or safety claim.

Lam phueak dong

Thai pickle of young taro leaf stalks, salted, kneaded and held in rice-washing water in an earthen jar at room temperature. JIRCAS records it as a home-level product with no validated endpoint.

Thailand
Vegetables
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
Whole small ivory Vietnamese eggplants submerged in clear brine with garlic and galingale flower buds in a glass jar on a warm ivory surface.

Cà muối

Vietnamese salted and fermented small eggplant, dried on the day of purchase, then held submerged in warm salty water with garlic and galingale flower for a week or longer.

Vietnam
Vegetables
Photograph of Zuurkool.

Zuurkool

Dutch zuurkool is white cabbage salted and fermented in bulk. The only documented process in the available record is one North Holland producer’s commercial method from 2016.

Langedijk area, North Holland
Vegetables
Photograph of Yeolmu kimchi.

Yeolmu kimchi

Korean kimchi of young summer radish and its tender leaves, salted, seasoned with chili and aromatics, and held in a container. Water kimchi is a separate form with its own page, veg-0011.

South Korea
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
Photograph of Sauerrüben.

Sauerrüben

Swiss fermented white turnips, cut into strips, salted and fermented like sauerkraut; called compote aux raves in French-speaking Switzerland.

Aargau
· Vegetables
Illustrative Czech kysané zelí: pale shredded fermented cabbage with caraway in a wooden bowl; not a photograph of a specific household batch.

Kysané zeľí

Kysané zeľí is Czech sour cabbage: shredded cabbage layered with salt and caraway and pressed in a wooden barrel. The regional account is descriptive and gives no validated salt ratio or endpoint.

Valašsko, Moravia and Silesia
Vegetables
Polish-style fermented shredded cabbage with finely grated carrot, served in a wooden bowl.

Kapusta kiszona z beczki

Kapusta kiszona z beczki is barrel-fermented cabbage from the Kołobrzeg area, entered on Poland’s List of Traditional Products in 2008. It is salted and fermented, with raw grated carrot added after souring.

Kołobrzeg County, West Pomeranian Voivodeship
Vegetables
Aso takanazuke furuzuke, the aged mustard-green pickle, served as long olive-green and golden-brown stems and leaves on a ceramic plate.

Aso takanazuke

Takana mustard greens from Aso in Kumamoto are salted and pressed into a fresh spring pickle, or aged into a sour furuzuke that is fried and mixed into takana rice.

Aso, Kumamoto Prefecture
Vegetables
Pantelleria capers preserved in sea salt, served in a shallow ivory dish.

Cappero di Pantelleria

A protected Sicilian product: unopened caper buds from the island of Pantelleria, dry-salted with sea salt in a two-stage process that encourages lactic fermentation.

Pantelleria · 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
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