FermenteaWhere food goes to change

Recipes

1507 records with their sources, across 11 categories.

All vegetables43Fruit preserves17Lactic-fermented vegetables and shoots15Acid and oil pickles7Condiments and enzymatic seasonings2Adjacent and excluded1Smoked salted and dried foods1
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Recipes

43 recipes

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Whole cabbage heads submerged in plain brine under a fitted weight in a clean fermenting tub; an illustrative depiction of the FAO method.

Whole-head brined sauerkraut

Cored cabbage heads ferment intact or halved under measured brine, with repeated surface checks over six weeks.

Modern method
· Vegetables
A clear jar of ruby-red lacto-fermented beet slices submerged in saltwater brine beside a small dish of beet slices.
Elevated risk

Lacto-fermented beets

Raw beetroot cut and packed into a jar under a salt-water brine, fermented until sour and deeply coloured; the batch weight is not recorded.

Modern method
· Vegetables
Spiced freezer pumpkin butter in its finished form.

Spiced freezer pumpkin butter

Spiced freezer pumpkin butter: Freeze for winter; small fresh portion refrigerated up to 48 hours.

United States · Modern method
· Vegetables
Spanish cabello de ángel: a preserve for a particular squash in its finished form.

Cabello de ángel (figleaf-squash freezer preserve)

Fine strands of Cucurbita ficifolia cooked in an equal weight of sugar, then portioned for refrigerator or freezer storage. Ordinary orange pumpkin does not give the same fibres.

Spain · Modern method
· Vegetables
South African pumpkin atchar in its finished form.

South African pumpkin atchar

South African pumpkin atchar: Freeze for winter; refrigerated 48-hour limit includes overnight marination.

South Africa · Modern method
· Vegetables
Ball sweet pumpkin pickles in its finished form.
High risk

Ball sweet pumpkin pickles

Ball sweet pumpkin pickles: Cupboard: exact published Ball formulation and water-bath process.

North America · Modern method
· Vegetables
Doce de abóbora with walnuts on a warm ivory background.

Doce de abóbora with walnuts

Portuguese pumpkin jam cooked with cinnamon and optional walnuts. A sweet spread to refrigerate or freeze, rather than a home-canned preserve.

Portugal · Modern method
· Vegetables
Calabaza en tacha on a warm ivory background.

Calabaza en tacha

Rind-on pumpkin simmered with piloncillo, orange and cinnamon until glazed. This Mexican sweet keeps refrigerated for up to one week.

Mexico · Modern method
· Vegetables
Spiced pumpkin leather on a warm ivory background.

Spiced pumpkin leather

Cooked pumpkin blended with honey, cinnamon, nutmeg and cloves, spread thinly and dried into a rollable sheet.

Modern method
· Vegetables
Sweet-sour pumpkin refrigerator pickle on a warm ivory background.

Sweet-sour pumpkin refrigerator pickle

Pumpkin simmered with 5% vinegar, sugar, cinnamon, cardamom and cloves, then chilled. A sweet-sour pickle for the refrigerator.

Modern method
· Vegetables
Pumpkin and apple chutney on a warm ivory background.

Pumpkin and apple chutney

Pumpkin chunks and tart apples cooked with ginger, whole spices and cider vinegar. This version is for refrigeration or freezing, not cupboard storage.

United Kingdom · Modern method
· Vegetables
Spiced pumpkin butter on a warm ivory background.

Spiced pumpkin butter

A smooth pumpkin spread cooked with apple juice, lemon and warm spices. Keep it refrigerated for up to seven days, or freeze for longer storage.

Modern method
· Vegetables
Pressure-canned pumpkin cubes on a warm ivory background.
Elevated risk

Pressure-canned pumpkin cubes

Plain pumpkin cubes hot-packed in water and pressure-canned for later cooking. The pieces stay intact during canning; mash them only after opening.

United States · Modern method
· Vegetables
Dried pumpkin seeds on a warm ivory background.

Dried pumpkin seeds

Washed pumpkin seeds dried gently for storage, with an optional roasting step before eating. Refrigerate or freeze the cooled seeds.

Modern method
· Vegetables
Dried pumpkin strips on a warm ivory background.

Dried pumpkin pieces and powder

Steam-blanched pumpkin dried until brittle, kept as pieces or ground into powder, with pumpkin-specific packaging and quality guidance.

Modern method
· Vegetables
Frozen pumpkin purée on a warm ivory background.

Frozen pumpkin purée

Cooked pumpkin mashed, cooled and frozen in portions: a plain base for pies, soups and baking without canning a dense purée.

Modern method
· Vegetables
Three tied clear packets of Thai mushroom naem on a ceramic plate, with mushroom, rice and chillies visible.
High risk

Nham Hed (Thai Fermented Mushrooms)

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.

Thailand · Modern method
· Vegetables
A bowl of smooth, glossy chestnut-brown sweet mushroom jam with a fine pulped texture and a small spoon.
High risk

Mushroom Jam (Sweet Concentrated Mushroom Preserve)

An experimental sweet mushroom preserve developed in Indian food-processing research, made by cooking mushroom pulp with sugar, added pectin and citric acid until concentrated into a thick, spreadable jam.

Solan · Modern method
· Vegetables
Whole peeled garlic cloves submerged in pale brine in a clear glass jar with a glass weight, showing lacto-fermented garlic.
Elevated risk

Lacto-fermented garlic cloves

A small brine ferment of peeled garlic; the video also demonstrates optional onion and herbs.

Modern method
· Vegetables
Whole green okra and garlic in pale brine in a pint jar loosely covered with cloth.

Lacto-fermented okra pickles

Whole okra packs into a pint jar with garlic, salt, whey and water for a short room-temperature fermentation.

Modern method
· Vegetables
Illustrative Sauerreuben: fermented shredded turnip and carrot in a ceramic bowl, with a purple-top turnip in the background.

Sauerreuben (fermented turnips)

Shredded turnips and carrots are dry-salted, pressed beneath their juice and fermented as a cabbage-free kraut-style preserve.

Modern method
· Vegetables
Tender green asparagus pieces coated in glossy red cho-gochujang dressing and sesame seeds in a shallow ceramic banchan bowl.

Asparagus with cho-gochujang

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.

Korea · Modern method
· Vegetables
Illustrative bowl of chunky fermented green tomatillo salsa with fresh tomatillos.

Fermented tomatillo salsa

Tomatillos, chiles, onion, lime and herbs are salted and fermented together as a mixed salsa.

Polk County, Oregon, United States · Modern method
· Vegetables
Mixed carrot, radish, cauliflower, zucchini and pepper in a cloth-covered brine jar
Elevated risk

Mixed vegetables in one-litre brine

A 2 L jar holds cut carrot, radish, cauliflower, zucchini and pepper under a one-litre salt brine with aromatics; the source gives no produce mass or qualified endpoint.

Modern method
· Vegetables
A clear glass jar of shredded cabbage-and-carrot sauerkraut, with two filled jars behind it.
Elevated risk

Jar sauerkraut with carrot

Shredded cabbage and grated carrot are salted to 20 g/kg, rested, packed into three jars and monitored during a creator-reported eight-day fermentation; measured temperature is not given.

Modern method
· Vegetables
Whole lacto-fermented cherry tomatoes submerged in salted grated tomato pulp in a clear glass jar.

Lacto-fermented cherry tomatoes

Cherry tomatoes sit beneath a salted grated-tomato layer for a five-to-seven-day room-temperature fermentation.

Modern method
· Vegetables
Finished salt-brined green chiles, pao-lajiao style: whole green peppers submerged in clear brine in a glass jar.

Salt-brined green chiles, pao-lajiao style

Whole green chiles are blanched briefly, then fermented in 3% salt brine with sake in a modern Japanese presentation of a wider Asian preparation.

China · Modern 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
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
Whole lacto-fermented green beans submerged in a clear glass jar of pale brine, with optional dill and garlic.
Elevated risk

Lacto-fermented green beans

Whole green beans fermented in a salt brine, with dill and garlic as optional seasonings, staying crisp as they sour.

Modern method
· Vegetables