Sauerrüben
Swiss fermented white turnips, cut into strips, salted and fermented like sauerkraut; called compote aux raves in French-speaking Switzerland.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All vegetables144
Lactic-fermented vegetables and shoots93
Fruit preserves20
Acid and oil pickles11
Adjacent and excluded7
Grain and starch ferments5
Condiments and enzymatic seasonings4
Smoked salted and dried foods2
Not yet classified1
Unfermented breads1
Lactic-fermented vegetables and shoots93Fruit preserves20Acid and oil pickles11Adjacent and excluded7Grain and starch ferments5Condiments and enzymatic seasonings4Smoked salted and dried foods2Not yet classified1Unfermented breads1Filtered to
Recipes
Elevated risk
Tocosh
Peruvian Andean fermented potato: tubers held in water-fed earthen wells for a long lactic fermentation, giving an acidic food that can be dried and ground into flour for storage.
Sweet gherkin pickles
Sweet gherkin pickles are small whole cucumbers preserved in a spiced, sweet vinegar syrup. This four-day U.S. canning method uses repeated hot-water soaks, staged syrup additions, and a boiling-water process.
Sichuan paocai
Sichuan paocai is a family of vegetables, most often radish, fermented by lactic-acid bacteria in a salted, spiced brine in a water-sealed pottery jar, with mature brine kept and reused.
Orhangazi Gedelek turşusu (cucumber)
Cucumber variant of the registered Gedelek pickle family from Orhangazi, Bursa: cucumbers in a salt brine with garlic and a small amount of acid, held for about 20 to 30 days.
Ogulinsko kiselo zelje (Ogulin sauerkraut)
Protected Croatian sauerkraut from the Ogulin area: fresh white cabbage naturally lactic-fermented without preservatives, sold whole or shredded, from registered establishments.
Ogórki kiszone
Ogórki kiszone are Polish brine-fermented cucumbers. Two registered local practices keep the barrels in a well near Zakliczyn and under lake water at Kalisz Pomorski. Neither gives a validated process.
Moungra
Moungra is a Cypriot preparation of blanched cauliflower coated in mustard and sourdough slurry and matured about a week; the Cyprus Food Museum records three versions with different measures.
Elevated risk
Lung-siej
Young Dendrocalamus hamiltonii shoots fermented in a bamboo cylinder in a stream or in a sealed bottle above a kitchen oven, from Khasi households in Meghalaya.
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.
Kisla repa
Kisla repa is Slovenian sour turnip, made either from grated turnip or from whole roots; a 2023 household guide gives a 1 kg grated batch salted with 20 g salt.
Elevated risk
Khorisa
Khorisa is an Assamese fermented bamboo-shoot food. This page records cultural and lab accounts, not a validated home method. FSANZ says shoots must be fully cooked before eating; it does not validate Khorisa or set its cooking time.
Khiyār shūr
Khiyār shūr is an Iranian cucumber pickle made in several ways; one household account in salt water is set out here, while vinegar recipes and acidified laboratory brines are kept separate.
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.
Elevated risk
Hirring
Upper tender bamboo-shoot tips, split or flattened, pit-fermented one to three months in Arunachal Pradesh and eaten in curries.
Vinegar-pickled foods
Food placed in an already acidic liquid, vinegar, so that acidity comes from the vinegar rather than from microbes; Roman texts document the practice, and later household books extended it to vegetables, fruit, fish and meat.
Futoški kupus (Futog sour cabbage)
Serbian sour cabbage from the Futog area, made from the autochthonous Futoški cabbage population and registered as a protected product in 2008. It is a subset of general Serbian kiseli kupus.
Elevated risk
Eup
Pit-fermented bamboo shoots from Arunachal Pradesh, cut smaller and sun-dried for five to ten days, used in curries.
Elia Kalamatas
Elia Kalamatas is a Messinia table olive of the Kalamon variety, picked before full ripeness and fermented in brine for six to nine months; it is a PDO product, not a generic black olive.
Elevated risk
Ekung
Finely chopped young bamboo shoots packed in leaf-lined baskets, sealed in a forest pit and weighted for one to three months, from Arunachal Pradesh.
Dry salt-cured ripe olives
Fully ripe dark olives are mixed with salt and turned weekly as salt draws out moisture. Distinct from existing brine-fermented and lye-treated olives.
Dongbei suancai
Napa cabbage fermented in a salt brine in Northeast China, traditionally in large ceramic or glass jars, until it turns sour.
Çubuk turşusu
Çubuk turşusu is a registered pickle from Çubuk district in Ankara. Its cucumber variant is sold as Salatalık Turşusu, and a commercial specification sets its brine and room-temperature period.
High risk
Chuño negro
Chuño negro is a source-documented Andean potato-preservation practice. This entry records producer tradition; it is not a validated household process for making potentially toxic bitter potatoes safe.
Choucroute d’Alsace
Finely cut cabbage fermented with salt in vats by natural lactic fermentation, a protected Alsatian product sold raw or cooked after fermentation.
Elevated risk
Sivas pezik turşusu
A preserve of pezik and other non-sugar beet stalks from Sivas Province, blanched, salted and acidified with lemon juice and vinegar, then held for one to three weeks as the registered specification directs.
Elevated risk
Brovada DOP
Source-specific Brovada DOP producer method for Friuli Venezia Giulia turnips and red-grape marc. This records a regulated producer process; it is not a validated home-scale recipe.
Elevated risk
Chipotle
Chipotle is a ripe jalapeño pepper smoke-dried in a wood-fired cocedor. Camargo, Chihuahua, documents a large-scale version of the process; its source accounts do not establish a complete home batch or validated safety endpoint.
High risk
Mintoumba
Cameroonian fermented fresh cassava mixed with red palm oil, wrapped and steamed as a cake.
Sigda (Sudanese fermented sesame press cake)
A Sudanese preparation made by fermenting sesame oilseed cake, shaping it into balls and sun-drying. Published accounts describe different processes and do not give a complete household batch.
Azeitona de conserva Negrinha de Freixo
A Portuguese table-olive product from the Negrinha cultivar in northeastern Portugal, sold in three commercial styles, two of them brined fermentations and one oxidised to black.
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.
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.
Elevated risk
Anishi
Dried cakes of pounded taro leaves from the Ao Naga in Nagaland, yellowed in a bag, then dried by hot ash or sun and used to flavour meat dishes.
Okyūto (Fukuoka Egonori Seaweed Jelly)
A traditional Fukuoka seaweed jelly made by boiling dried egonori, sometimes with igisu, until it forms a thick extract that sets into soft sheets, eaten cold with soy sauce, vinegar and aromatic condiments.
Nozawana-zuke (Nozawanazuke)
Nozawana greens salted in a barrel and weighted overnight, a Nagano household pickle sampled after about two weeks and soured by a month.
Sagohachi-zuke
A traditional Japanese koji pickle from the Tohoku region: vegetables pickled in a matured bed of cooked rice, rice koji and salt, where koji enzymes bring sweetness alongside the salt.
Bettara-zuke
A sweet, crisp Japanese daikon pickle from Tokyo's Nihonbashi district, made by salting fresh radish and dressing it in rice koji, sugar or koji amazake without the heavy drying used for takuan.
Nukazuke cucumber in a rice-bran bed
Cucumber ferments in a maintained rice-bran bed seeded through repeated vegetable scrap picklings; the record includes the starter-bed method.
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.
Elevated risk
Fresh poi
This modern introductory batch boils 500 g edible taro, then pounds it with water into fresh poi. It stops before fermentation and makes no preservation claim.
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.
High risk
Mushroom Jam (Sweet Concentrated Mushroom Preserve)
An experimental sweet mushroom preserve developed in Indian food-processing research, made by cooking mushroom pulp with sugar, added pectin and citric acid until concentrated into a thick, spreadable jam.
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.
Elevated risk
Tokoroten (Japanese Seaweed Jelly)
A Japanese jelly made by boiling agar-rich red seaweed, straining the extract and letting it set, then pressing it into strands served with vinegar-soy sauce or sweet syrup.
Milcao
Chiloé potato cakes combine cooked mashed potatoes with drained raw grated potato; this measured version is fried and yields 20.
Miyeok-guk (Korean Seaweed Soup)
A Korean soup of rehydrated brown seaweed simmered with beef, seafood or a plain seasoned broth, traditionally served after childbirth, on birthdays and as an everyday meal.
Elevated risk
Welsh Laverbread
Welsh laverbread is hand-gathered purple laver slowly cooked to a dark green-black paste, eaten with oatmeal, bacon and cockles or on toast.
Elevated risk
Green olives lye-treated
Green olives debittered in a sodium hydroxide solution, then rinsed repeatedly and held in brine, by the University of California's published home-pickling method.
High risk
Eastern European Vinegar-Pickled Mushrooms
Small edible mushrooms are briefly cooked and packed in a seasoned vinegar marinade, a sweet-sour preserve served cold in Poland and neighbouring cuisines.