Elevated risk
Hogweed barszcz
The original Polish barszcz: young hogweed leaves soured in warm water for a few days, then boiled into soup with egg, butter, cream or millet. Recorded from 1595, with warnings about the sap and lookalikes.
Recipes
1504 records with their sources, across 11 categories.
All vegetables51
Lactic-fermented vegetables and shoots38
Adjacent and excluded3
Grain and starch ferments3
Condiments and enzymatic seasonings2
Fruit preserves2
Acid and oil pickles1
Smoked salted and dried foods1
Unfermented breads1
Lactic-fermented vegetables and shoots38Adjacent and excluded3Grain and starch ferments3Condiments and enzymatic seasonings2Fruit preserves2Acid and oil pickles1Smoked salted and dried foods1Unfermented breads1Filtered to
Recipes
White cabbage sauerkraut
A Penn State Extension crock method mixes 5 lb of shredded cabbage with 3 tablespoons of canning or pickling salt, packs it under its own brine and ferments it in a covered container.
Nukazuke
Japanese pickles made by burying vegetables in nukadoko, a reusable bed of rice bran, salt and water that is turned daily and ripened by lactic and yeast fermentation.
Chakalaka
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.
Oi-sobagi
Oi-sobagi is a Korean stuffed cucumber kimchi: salted cucumbers slit and filled with a chive-and-chilli seasoning, eaten fresh or left to ferment.
Elevated risk
Greek-style black olives in brine
Ripe olives go straight into brine with no lye and cure for months, mostly by yeasts. The home method here is the University of California two-stage brine.
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.
Elevated risk
Brovada DOP
Source-specific Brovada DOP producer method for Friuli Venezia Giulia turnips and red-grape marc. This records a regulated producer process; it is not a validated home-scale recipe.
Elevated risk
Chipotle
Chipotle is a ripe jalapeño pepper smoke-dried in a wood-fired cocedor. Camargo, Chihuahua, documents a large-scale version of the process; its source accounts do not establish a complete home batch or validated safety endpoint.
High risk
Mintoumba
Cameroonian fermented fresh cassava mixed with red palm oil, wrapped and steamed as a cake.
Sigda (Sudanese fermented sesame press cake)
A Sudanese preparation made by fermenting sesame oilseed cake, shaping it into balls and sun-drying. Published accounts describe different processes and do not give a complete household batch.
Okyūto (Fukuoka Egonori Seaweed Jelly)
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.
Nozawana-zuke (Nozawanazuke)
Nozawana greens salted in a barrel and weighted overnight, a Nagano household pickle sampled after about two weeks and soured by a month.
Sagohachi-zuke
A traditional Japanese koji pickle from the Tohoku region: vegetables pickled in a matured bed of cooked rice, rice koji and salt, where koji enzymes bring sweetness alongside the salt.
Bettara-zuke
A sweet, crisp Japanese daikon pickle from Tokyo's Nihonbashi district, made by salting fresh radish and dressing it in rice koji, sugar or koji amazake without the heavy drying used for takuan.
Nukazuke cucumber in a rice-bran bed
Cucumber ferments in a maintained rice-bran bed seeded through repeated vegetable scrap picklings; the record includes the starter-bed method.
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.
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.
Elevated risk
Mustard-leaf gundruk (Brassica juncea)
Mustard leaves wilted, bruised and packed tight into an earthenware vessel to sour without salt, then sun-dried into dark tangled pieces that carry Himalayan meals through the year.
Elevated risk
Tokoroten (Japanese Seaweed Jelly)
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.
Milcao
Chiloé potato cakes combine cooked mashed potatoes with drained raw grated potato; this measured version is fried and yields 20.
Elevated risk
Welsh Laverbread
Welsh laverbread is hand-gathered purple laver slowly cooked to a dark green-black paste, eaten with oatmeal, bacon and cockles or on toast.
Elevated risk
Green olives lye-treated
Green olives debittered in a sodium hydroxide solution, then rinsed repeatedly and held in brine, by the University of California's published home-pickling method.
Elevated risk
Kocho
Ethiopia's fermented enset staple: the scraped leaf sheaths and pounded corm of Ensete ventricosum packed into a leaf-lined pit, where lactic fermentation turns them into a sour mass that keeps and is later baked as flatbread.
Kkakdugi
A radish kimchi cut into cubes and seasoned with gochugaru, fish sauce, garlic and ginger, eaten fresh or fermented a few days at room temperature.
High risk
Turep starch (Ainu lily-bulb starch)
Starch released from giant woodland lily bulbs by pounding, washed out in water, settled and dried: the refined fraction of an Ainu process that also yields fermented cakes from the residue.
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.
Chonggak-kimchi (ponytail radish kimchi)
Small ponytail radishes keep their greens attached and ferment in a flour-and-chile seasoning paste.
Pak-kaat-dorng (sweet rice-wash method)
Thai sweet mustard greens wilted in sun, packed in earthenware under a salt and palm-sugar brine with rice-wash water, then sunned three to five days.
Pak-kaat-dorng (dry-salted rice method)
Pak-kaat-dorng is a Thai fermented mustard-green pickle, prepared here by dry-salting and kneading the wilted greens with cooked rice.
Baechu kimchi
Napa cabbage salted, seasoned with a paste of gochugaru, garlic, ginger and salted seafood, and left to sour through lactic fermentation; Korea's everyday winter preserve.
Elevated risk
Sunki
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.
Elevated risk
Sinki
Sinki is a salt-free, fermented radish-taproot product dried after fermentation. Published jar and pit accounts use different conditions; neither supplies a validated home-preservation endpoint.
Elevated risk
Suan cai
Chinese cabbage or mustard greens salted and held under a weight until lactic fermentation turns them sour; northeastern and southern China keep distinct traditions of it.
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.
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.
Red cabbage sauerkraut
Red cabbage shredded, salted and fermented in its own brine; the pigment gives a deep violet kraut with a sharper flavour than the white-cabbage form.
Fermented dill pickles
Trimmed cucumbers layered with dill and covered with a salt brine containing 5% vinegar, weighted and fermented three to six weeks.
Elevated risk
Rayo-sag gundruk
Wilted and shredded Brassica rapa rayo-sag leaves, packed under warm water in earthenware, fermented five to seven days, then sun-dried as Nepali gundruk.
Elevated risk
Radish-leaf gundruk
Radish greens wilted, packed into an earthen pot with warm water and fermented without salt, then sun-dried into Nepal's dark, sour gundruk.
Nabak-kimchi (vegetable and fruit water kimchi)
Napa cabbage and radish ferment in a rose-coloured broth with cucumber, apple, pear, alliums and chile.
Baek-kimchi (white napa-cabbage kimchi)
Napa cabbage is brined and filled with pear, radish, alliums, chives and fruit; this Korean kimchi omits red pepper flakes.
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.
Burong mustasa (Filipino fermented mustard greens)
Wilted flat mustard leaves ferment with rice water and salt as a Filipino appetizer and cooking ingredient.
Sayur asin
Indonesian salted mustard cabbage, wilted, rubbed with 2.5 to 5% salt by weight, and fermented covered in boiled-rice liquid.
Pak-sian-dong
Young spider-flower greens packed with salt and cooked rice and left to sour for a few days; a Thai leafy-vegetable ferment eaten as a sharp side dish.
Pak-gard-dong (salt-then-sugar method)
Pak-gard-dong is a Thai mustard-green pickle salted first and drained, then fermented with sugar added to the drained greens.
Yeolmu mulkimchi
Summer water kimchi of young radish, seasoned with fish sauce and chiles, brined in salted water with cooked flour.
Pa-kimchi
Pa-kimchi is a Korean kimchi of whole green onions salted, dressed with chilli and fish sauce, and fermented until pungent and sour.
OSU measured kimchi
Kimchi of salted napa cabbage and daikon with garlic, green onion and red pepper, kept at room temperature one to four days, then refrigerated.