Zakwas buraczany
Zakwas buraczany is the fermented red-beet liquid used as the sour base for Polish beet barszcz. The liquid is made from beetroot, garlic, salt and water, and the official sources give no quantities.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Lam phueak dong
Thai pickle of young taro leaf stalks, salted, kneaded and held in rice-washing water in an earthen jar at room temperature. JIRCAS records it as a home-level product with no validated endpoint.
Ise takuan
Regional takuan from Ise City, Mie, made with Misono daikon dried on a rack, then matured in a weighted barrel of rice bran and salt for months to years.
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.
Zuurkool
Dutch zuurkool is white cabbage salted and fermented in bulk. The only documented process in the available record is one North Holland producer’s commercial method from 2016.
Yeolmu kimchi
Korean kimchi of young summer radish and its tender leaves, salted, seasoned with chili and aromatics, and held in a container. Water kimchi is a separate form with its own page, veg-0011.
Takuan-zuke
Japanese pickle of daikon roots dried for about two to three weeks, then matured for months in rice bran and salt under weight. Yamagata is its named association.
Sauerrüben
Swiss fermented white turnips, cut into strips, salted and fermented like sauerkraut; called compote aux raves in French-speaking Switzerland.
Kysané zeľí
Kysané zeľí is Czech sour cabbage: shredded cabbage layered with salt and caraway and pressed in a wooden barrel. The regional account is descriptive and gives no validated salt ratio or endpoint.
Kapusta kiszona z beczki
Kapusta kiszona z beczki is barrel-fermented cabbage from the Kołobrzeg area, entered on Poland’s List of Traditional Products in 2008. It is salted and fermented, with raw grated carrot added after souring.
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.
Cappero di Pantelleria
A protected Sicilian product: unopened caper buds from the island of Pantelleria, dry-salted with sea salt in a two-stage process that encourages lactic fermentation.
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.
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.
Takuan (rice-bran fermented daikon)
Daikon is dried until pliable, then layered in seasoned rice bran and pressed for a long fermentation.