FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables43Fruit preserves17Lactic-fermented vegetables and shoots15Acid and oil pickles7Condiments and enzymatic seasonings2Adjacent and excluded1Smoked salted and dried foods1
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Recipes

15 recipes

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A clear jar of ruby-red lacto-fermented beet slices submerged in saltwater brine beside a small dish of beet slices.
Elevated risk

Lacto-fermented beets

Raw beetroot cut and packed into a jar under a salt-water brine, fermented until sour and deeply coloured; the batch weight is not recorded.

Modern method
· Vegetables
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 peeled garlic cloves submerged in pale brine in a clear glass jar with a glass weight, showing lacto-fermented garlic.
Elevated risk

Lacto-fermented garlic cloves

A small brine ferment of peeled garlic; the video also demonstrates optional onion and herbs.

Modern method
· Vegetables
Whole green okra and garlic in pale brine in a pint jar loosely covered with cloth.

Lacto-fermented okra pickles

Whole okra packs into a pint jar with garlic, salt, whey and water for a short room-temperature fermentation.

Modern method
· Vegetables
Illustrative Sauerreuben: fermented shredded turnip and carrot in a ceramic bowl, with a purple-top turnip in the background.

Sauerreuben (fermented turnips)

Shredded turnips and carrots are dry-salted, pressed beneath their juice and fermented as a cabbage-free kraut-style preserve.

Modern method
· Vegetables
Illustrative bowl of chunky fermented green tomatillo salsa with fresh tomatillos.

Fermented tomatillo salsa

Tomatillos, chiles, onion, lime and herbs are salted and fermented together as a mixed salsa.

Polk County, Oregon, United States · Modern method
· Vegetables
Mixed carrot, radish, cauliflower, zucchini and pepper in a cloth-covered brine jar
Elevated risk

Mixed vegetables in one-litre brine

A 2 L jar holds cut carrot, radish, cauliflower, zucchini and pepper under a one-litre salt brine with aromatics; the source gives no produce mass or qualified endpoint.

Modern method
· Vegetables
A clear glass jar of shredded cabbage-and-carrot sauerkraut, with two filled jars behind it.
Elevated risk

Jar sauerkraut with carrot

Shredded cabbage and grated carrot are salted to 20 g/kg, rested, packed into three jars and monitored during a creator-reported eight-day fermentation; measured temperature is not given.

Modern method
· Vegetables
Whole lacto-fermented cherry tomatoes submerged in salted grated tomato pulp in a clear glass jar.

Lacto-fermented cherry tomatoes

Cherry tomatoes sit beneath a salted grated-tomato layer for a five-to-seven-day room-temperature fermentation.

Modern 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 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
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
Whole lacto-fermented green beans submerged in a clear glass jar of pale brine, with optional dill and garlic.
Elevated risk

Lacto-fermented green beans

Whole green beans fermented in a salt brine, with dill and garlic as optional seasonings, staying crisp as they sour.

Modern method
· Vegetables
Whole cabbage heads submerged in plain brine under a fitted weight in a clean fermenting tub; an illustrative depiction of the FAO method.

Whole-head brined sauerkraut

Cored cabbage heads ferment intact or halved under measured brine, with repeated surface checks over six weeks.

Modern method
· Vegetables