FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables6Lactic-fermented vegetables and shoots3Fruit preserves1Grain and starch ferments1Not yet classified1
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Recipes

6 recipes

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Hogweed barszcz

The original Polish barszcz: young hogweed leaves soured in warm water for a few days, then boiled into soup with egg, butter, cream or millet. Recorded from 1595, with warnings about the sap and lookalikes.

Kraków · Traditional method
· Vegetables
Whole olive-green khiar shoor cucumbers in pale brine with dill, garlic and one green pepper.

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.

Iran
Vegetables
Wrinkled ripe black olives with a light scatter of salt in a plain ceramic dish

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.

Gemlik, Bursa
· Vegetables
A pale ceramic plate of whole and cross-cut olive-green Çubuk cucumber pickles.

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.

Çubuk, Ankara Province
Vegetables
Sliced golden-orange Mintoumba cassava cake on a ceramic plate, with a leafy wrapper behind it.
High risk

Mintoumba

Cameroonian fermented fresh cassava mixed with red palm oil, wrapped and steamed as a cake.

Cameroon · 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