FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables45Fruit preserves19Acid and oil pickles11Adjacent and excluded7Condiments and enzymatic seasonings3Grain and starch ferments2Smoked salted and dried foods2Unfermented breads1
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Recipes

45 recipes

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Spiced freezer pumpkin butter in its finished form.

Spiced freezer pumpkin butter

Spiced freezer pumpkin butter: Freeze for winter; small fresh portion refrigerated up to 48 hours.

United States · Modern method
· Vegetables
Spanish cabello de ángel: a preserve for a particular squash in its finished form.

Cabello de ángel (figleaf-squash freezer preserve)

Fine strands of Cucurbita ficifolia cooked in an equal weight of sugar, then portioned for refrigerator or freezer storage. Ordinary orange pumpkin does not give the same fibres.

Spain · Modern method
· Vegetables
South African pumpkin atchar in its finished form.

South African pumpkin atchar

South African pumpkin atchar: Freeze for winter; refrigerated 48-hour limit includes overnight marination.

South Africa · Modern method
· Vegetables
Ball sweet pumpkin pickles in its finished form.
High risk

Ball sweet pumpkin pickles

Ball sweet pumpkin pickles: Cupboard: exact published Ball formulation and water-bath process.

North America · Modern method
· Vegetables
Doce de abóbora with walnuts on a warm ivory background.

Doce de abóbora with walnuts

Portuguese pumpkin jam cooked with cinnamon and optional walnuts. A sweet spread to refrigerate or freeze, rather than a home-canned preserve.

Portugal · Modern method
· Vegetables
Calabaza en tacha on a warm ivory background.

Calabaza en tacha

Rind-on pumpkin simmered with piloncillo, orange and cinnamon until glazed. This Mexican sweet keeps refrigerated for up to one week.

Mexico · Modern method
· Vegetables
Spiced pumpkin leather on a warm ivory background.

Spiced pumpkin leather

Cooked pumpkin blended with honey, cinnamon, nutmeg and cloves, spread thinly and dried into a rollable sheet.

Modern method
· Vegetables
Sweet-sour pumpkin refrigerator pickle on a warm ivory background.

Sweet-sour pumpkin refrigerator pickle

Pumpkin simmered with 5% vinegar, sugar, cinnamon, cardamom and cloves, then chilled. A sweet-sour pickle for the refrigerator.

Modern method
· Vegetables
Pumpkin and apple chutney on a warm ivory background.

Pumpkin and apple chutney

Pumpkin chunks and tart apples cooked with ginger, whole spices and cider vinegar. This version is for refrigeration or freezing, not cupboard storage.

United Kingdom · Modern method
· Vegetables
Spiced pumpkin butter on a warm ivory background.

Spiced pumpkin butter

A smooth pumpkin spread cooked with apple juice, lemon and warm spices. Keep it refrigerated for up to seven days, or freeze for longer storage.

Modern method
· Vegetables
Pressure-canned pumpkin cubes on a warm ivory background.
Elevated risk

Pressure-canned pumpkin cubes

Plain pumpkin cubes hot-packed in water and pressure-canned for later cooking. The pieces stay intact during canning; mash them only after opening.

United States · Modern method
· Vegetables
Dried pumpkin seeds on a warm ivory background.

Dried pumpkin seeds

Washed pumpkin seeds dried gently for storage, with an optional roasting step before eating. Refrigerate or freeze the cooled seeds.

Modern method
· Vegetables
Dried pumpkin strips on a warm ivory background.

Dried pumpkin pieces and powder

Steam-blanched pumpkin dried until brittle, kept as pieces or ground into powder, with pumpkin-specific packaging and quality guidance.

Modern method
· Vegetables
Frozen pumpkin purée on a warm ivory background.

Frozen pumpkin purée

Cooked pumpkin mashed, cooled and frozen in portions: a plain base for pies, soups and baking without canning a dense purée.

Modern method
· Vegetables
An iron pot of nettle soup with root vegetables and bacon beside fresh nettle tops.
Elevated risk

Spring nettle pottage (modern reconstruction)

Young stinging nettle shoots cooked with bacon, onion, garlic and three roots into a thick spring soup, from a Danish Viking museum's recipe, with a meat-broth variation and ember-baked turnips.

Ribe · Modern adaptation
· Vegetables
finished chakalaka

Chakalaka

A spicy South African vegetable relish of onion, carrot, pepper, tomato, curry seasoning and beans, cooked briefly and served warm or cold beside pap and grilled meat.

South Africa · Traditional method
· Vegetables
Whole small sweet gherkin pickles in clear golden spiced vinegar syrup, shown in a glass jar and a small serving dish.

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.

United States
· Vegetables
Photograph of Vinegar-pickled foods.

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.

Mediterranean · Traditional method
· Vegetables
Illustrative dark, irregular, fully dried chuño negro tubers in a shallow woven basket against an Andean highland backdrop.
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.

High Andes
Vegetables
Photograph of Sivas pezik turşusu.
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.

Sivas Province, central-eastern Anatolia
Vegetables
Whole smoke-dried chipotle chiles on a cream plate against a warm ivory background.
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.

Camargo · Traditional method
· Vegetables
Illustrative Fukuoka okyuto served in narrow translucent seaweed-jelly ribbons with green onion, ginger and sesame; a separate soy-vinegar dressing is shown.

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.

Fukuoka City and Hakata · Traditional method
· Vegetables
Fresh Hawaiian poi, a smooth pale lavender taro paste, shown in a plain ceramic bowl.
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.

Hawaiʻi · Modern adaptation
· Vegetables
A bowl of smooth, glossy chestnut-brown sweet mushroom jam with a fine pulped texture and a small spoon.
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.

Solan · Modern method
· Vegetables
Translucent tokoroten strands in a blue-and-white bowl, lightly dressed with vinegar-soy sauce and topped with green laver and mustard.
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.

Japan · Traditional method
· Vegetables
Golden fried milcao potato cakes, one split to show the pale potato interior, served on a plain white plate.

Milcao

Chiloé potato cakes combine cooked mashed potatoes with drained raw grated potato; this measured version is fried and yields 20.

Chiloé · Traditional method
· Vegetables
A bowl of Korean miyeok-guk with glossy dark sea mustard and tender beef in clear broth.

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.

Goryeo kingdom, Korean Peninsula · Modern adaptation
· Vegetables
A bowl of cooked Welsh laverbread paste, dark olive green to nearly black with a moist, softly textured surface.
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.

Wales · Traditional method
· Vegetables
Finished green lye-cured olives in a plain ceramic bowl, with a jar of the same brined olives behind it; original editorial reconstruction.
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.

Mediterranean · Traditional method
· Vegetables
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
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
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