Miyeok-guk (Korean Seaweed Soup)
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.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
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Recipes
Boerie roll
A South African boerie roll puts fully cooked boerewors in a soft bread roll and tops it with warm tomato-and-onion smoor.
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.
Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.
Coconut chutney
A coconut chutney whose ground base is finished with a separate oil tempering of mustard, urad dal, curry leaves and spices; the author pairs it with South Indian breakfast foods and snacks.