FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All vegetables9Lactic-fermented vegetables and shoots6Acid and oil pickles2Grain and starch ferments1
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Recipes

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Whole small ivory Vietnamese eggplants submerged in clear brine with garlic and galingale flower buds in a glass jar on a warm ivory surface.

Cà muối

Vietnamese salted and fermented small eggplant, dried on the day of purchase, then held submerged in warm salty water with garlic and galingale flower for a week or longer.

Vietnam
Vegetables
Illustrative view of soft fermented Andean potatoes served with a little cloudy liquid.
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.

Huánuco, Peru
· 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 bowl of fermented Northeast Chinese napa cabbage, with pale golden leaves and a little brine.

Dongbei suancai

Napa cabbage fermented in a salt brine in Northeast China, traditionally in large ceramic or glass jars, until it turns sour.

Northeast China
· Vegetables
A shallow cream ceramic bowl of pale white-to-light-yellow, finely cut raw Choucroute d’Alsace, the fermented cabbage product.

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.

Alsace
· Vegetables
Whole cooked and pickled Almagro aubergines, one stuffed with red pepper, served in paprika-red dressing with fennel.

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.

Aldea del Rey, Almagro, Bolaños de Calatrava, Calzada de Calatrava, Granátula de Calatrava, Valenzuela de Calatrava and Viso del Marqués · 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 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
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