FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Adjacent and excluded5
Lactic-fermented vegetables and shoots5
Acid and oil pickles1
Condiments and enzymatic seasonings1
Fruit preserves1
Grain and starch ferments1
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.
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.
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.
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.
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.
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.
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.
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.
Welsh laverbread is hand-gathered purple laver slowly cooked to a dark green-black paste, eaten with oatmeal, bacon and cockles or on toast.
Small edible mushrooms are briefly cooked and packed in a seasoned vinegar marinade, a sweet-sour preserve served cold in Poland and neighbouring cuisines.
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.
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.
Whole green chiles are blanched briefly, then fermented in 3% salt brine with sake in a modern Japanese presentation of a wider Asian preparation.
A modern broth-forward radish-water kimchi cooks apples and onion into the fermentation liquid.
