FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables7Lactic-fermented vegetables and shoots3Adjacent and excluded2Acid and oil pickles1Grain and starch ferments1
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Recipes

3 recipes

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Finished Korean pa-kimchi: long intact scallions coated in red seasoning and loosely folded in an off-white ceramic bowl.
Elevated risk

Pa-kimchi with fruit and anchovy seasoning

Scallion kimchi coated with fruit, chili, rice paste and salted-seafood seasonings, following one Korean creator’s measured batch.

Chungcheong, Jeolla and Gyeongsang · Modern adaptation
Vegetables
A bowl of Korean nabak-kimchi with pear, apple, cabbage, radish, scallions and chile in light rose broth.
Elevated risk

Nabak-kimchi with pear and apple

Cabbage-and-radish water kimchi with pear, apple and strained chili broth, following one Korean creator’s batch.

South Korea · Modern adaptation
Vegetables
Sliced iburigakko and cream-cheese rolls arranged on a white plate.

Iburitakuan and cream-cheese rolls

A Morinaga snack pairs thin ribbons of iburigakko with cream cheese, then chills the roll before cutting it into portions.

Japan · Modern adaptation
Vegetables