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Recipes

1504 records with their sources, across 11 categories.

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Lactic-fermented vegetables and shoots5

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5 recipes

Aso takanazuke furuzuke, the aged mustard-green pickle, served as long olive-green and golden-brown stems and leaves on a ceramic plate.

Aso takanazuke

Takana mustard greens from Aso in Kumamoto are salted and pressed into a fresh spring pickle, or aged into a sour furuzuke that is fried and mixed into takana rice.

Aso, Kumamoto Prefecture
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 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