FermenteaWhere food goes to change

Recipes

1507 records with their sources, across 11 categories.

All vegetables144Lactic-fermented vegetables and shoots93Fruit preserves20Acid and oil pickles11Adjacent and excluded7Grain and starch ferments5Condiments and enzymatic seasonings4Smoked salted and dried foods2Not yet classified1Unfermented breads1
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Recipes

144 recipes

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Whole cultivated button mushrooms in a pale amber vinegar-and-oil marinade with onion, pimento and peppercorns.
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.

Poland · Modern adaptation
· 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
Cooked kocho flatbread made from fermented enset, with a dense fibrous crumb and browned griddle surface on an enset leaf.
Elevated risk

Kocho

Ethiopia's fermented enset staple: the scraped leaf sheaths and pounded corm of Ensete ventricosum packed into a leaf-lined pit, where lactic fermentation turns them into a sour mass that keeps and is later baked as flatbread.

Southern Ethiopia · Traditional method
· Vegetables
Glossy red-orange Korean kkakdugi, chunky seasoned radish cubes with green onion in a shallow ceramic bowl.

Kkakdugi

A radish kimchi cut into cubes and seasoned with gochugaru, fish sauce, garlic and ginger, eaten fresh or fermented a few days at room temperature.

Korea · Traditional method
· Vegetables
Illustrative representation of dried Turep starch (irup), separated from bulb fiber; exact historical appearance and vessel are not specified.
High risk

Turep starch (Ainu lily-bulb starch)

Starch released from giant woodland lily bulbs by pounding, washed out in water, settled and dried: the refined fraction of an Ainu process that also yields fermented cakes from the residue.

Hokkaido · Traditional method
· Vegetables
A clear glass jar of cooked milk-cap mushrooms layered under brine, illustrating Finnish-style salted mushrooms.
High risk

Salted Mushrooms

Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.

Russia · Traditional 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
A small bowl of finished Thai pak-kaat-dorng: yellow-green wilted mustard leaves and broad stems with a slight sheen of brine.

Pak-kaat-dorng (sweet rice-wash method)

Thai sweet mustard greens wilted in sun, packed in earthenware under a salt and palm-sugar brine with rice-wash water, then sunned three to five days.

Thailand · Traditional method
· Vegetables
Finished Thai pak-kaat-dorng shown as yellow-green preserved mustard leaves and ribbed stalks in a small open serving bowl.

Pak-kaat-dorng (dry-salted rice method)

Pak-kaat-dorng is a Thai fermented mustard-green pickle, prepared here by dry-salting and kneading the wilted greens with cooked rice.

Thailand · Traditional method
· Vegetables
Two folded quarters of napa-cabbage kimchi, red-seasoned between the leaves and served on a pale ceramic plate

Baechu kimchi

Napa cabbage salted, seasoned with a paste of gochugaru, garlic, ginger and salted seafood, and left to sour through lactic fermentation; Korea's everyday winter preserve.

Korea · 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
Illustrative finished Sinki, dried fermented radish-root shreds in muted tan and brown tones, loosely arranged in a plain bowl.
Elevated risk

Sinki

Sinki is a salt-free, fermented radish-taproot product dried after fermentation. Published jar and pit accounts use different conditions; neither supplies a validated home-preservation endpoint.

Himalaya, Nepal · Traditional method
· Vegetables
Illustrative finished Northeast Chinese suan cai made from napa cabbage, shown as soft, translucent pale golden leaves on a plain ceramic plate.
Elevated risk

Suan cai

Chinese cabbage or mustard greens salted and held under a weight until lactic fermentation turns them sour; northeastern and southern China keep distinct traditions of it.

China · Traditional method
· Vegetables
Illustrative finished Sicilian-style green brine olives: whole muted green olives submerged in pale brine, with a few served in a plain bowl.
Elevated risk

Sicilian-style green brine olives

Green-ripe olives are fermented in seasoned, vinegar-adjusted brine; UC ANR gives size-dependent salt concentrations and multi-month handling.

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 red cabbage sauerkraut served in a ceramic bowl beside a crock of cabbage in violet brine.

Red cabbage sauerkraut

Red cabbage shredded, salted and fermented in its own brine; the pigment gives a deep violet kraut with a sharper flavour than the white-cabbage form.

Traditional method
· Vegetables
Tender green asparagus pieces coated in glossy red cho-gochujang dressing and sesame seeds in a shallow ceramic banchan bowl.

Asparagus with cho-gochujang

A Korean banchan of blanched asparagus dressed with a sweet-sour cho-gochujang sauce; Hyosun's version cools the spears in ice water before tossing.

Korea · Modern method
· Vegetables
A bowl of firm fermented dill pickles and cucumber spears with dill seed.

Fermented dill pickles

Trimmed cucumbers layered with dill and covered with a salt brine containing 5% vinegar, weighted and fermented three to six weeks.

United States · Traditional 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
Original editorial depiction of dried Rayo-sag gundruk as dark, crinkled fermented leaves on a woven drying tray; the plant variety is not visually identifiable.
Elevated risk

Rayo-sag gundruk

Wilted and shredded Brassica rapa rayo-sag leaves, packed under warm water in earthenware, fermented five to seven days, then sun-dried as Nepali gundruk.

Himalaya, Nepal · Traditional method
· Vegetables
An original editorial depiction of dried radish-leaf gundruk, dark fermented greens in an earthenware bowl.
Elevated risk

Radish-leaf gundruk

Radish greens wilted, packed into an earthen pot with warm water and fermented without salt, then sun-dried into Nepal's dark, sour gundruk.

Himalaya, Nepal · Traditional method
· Vegetables
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
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 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
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
Finished baek-kimchi cabbage with radish, carrot and green onion in pale brine.

Baek-kimchi (white napa-cabbage kimchi)

Napa cabbage is brined and filled with pear, radish, alliums, chives and fruit; this Korean kimchi omits red pepper flakes.

Korea · 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
Traditional Kyoto shibazuke: purple perilla-stained eggplant pickle with cucumber in a plain ceramic bowl.

Shibazuke (Kyoto eggplant and perilla pickle)

Eggplant and perilla are layered with cucumber, myoga and chiles, pressed with salt and left to mature into Kyoto’s sour purple pickle.

Kyoto City, Japan · Traditional 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
Indonesian sayur asin: olive-green fermented mustard leaves and intact pale stems in a shallow white bowl.

Sayur asin

Indonesian salted mustard cabbage, wilted, rubbed with 2.5 to 5% salt by weight, and fermented covered in boiled-rice liquid.

Indonesia · Traditional method
· Vegetables
A small white bowl of dark olive-green pickled spiderflower greens in their brine.

Pak-sian-dong

Young spider-flower greens packed with salt and cooked rice and left to sour for a few days; a Thai leafy-vegetable ferment eaten as a sharp side dish.

Thailand · Traditional method
· Vegetables
Illustrative finished pak-gard-dong: wilted, fermented mustard leaves from the documented salt-then-sugar method. This image does not establish batch safety or a preservation endpoint.

Pak-gard-dong (salt-then-sugar method)

Pak-gard-dong is a Thai mustard-green pickle salted first and drained, then fermented with sugar added to the drained greens.

Thailand · Traditional method
· Vegetables
Yeolmu mulkimchi, young summer radish greens in a pale, chili-seasoned broth.

Yeolmu mulkimchi

Summer water kimchi of young radish, seasoned with fish sauce and chiles, brined in salted water with cooked flour.

Korea · Traditional method
· Vegetables
Illustrative serving of pa-kimchi: whole green onions coated in red chilli seasoning.

Pa-kimchi

Pa-kimchi is a Korean kimchi of whole green onions salted, dressed with chilli and fish sauce, and fermented until pungent and sour.

South Jeolla, Korea · Traditional method
· Vegetables

OSU measured kimchi

Kimchi of salted napa cabbage and daikon with garlic, green onion and red pepper, kept at room temperature one to four days, then refrigerated.

Korea · Traditional method
· 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
Thin slices of amber-brown smoked daikon pickle on a ceramic plate, with a whole iburigakko behind.

Iburigakko

Iburigakko is Akita pickled daikon dried with smoke before it is fermented in rice bran.

Akita Prefecture · Traditional method
Vegetables