Elevated risk
Şalgam
A sour, red Turkish drink of black carrot, rock salt and bulgur or sourdough, fermented in a traditional two-stage method or a direct one, and drunk with food in southern Turkey.
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
Smoked salted and dried foods2
Cheese1
Not yet classified1
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Recipes
Elevated risk
Seventeenth-century English bottled cider
A lightly sparkling cider bottled before it had finished fermenting, as Sir Paul Neile described it in 1664, with a measured modern method for safe bottle conditioning.
Sidra natural
Dry, lightly sparkling cider from Asturias in northern Spain, pressed from cider apples, fermented without added sugar, matured through the winter and poured from a height.
Elevated risk
British teaching-lab ginger beer with baker’s yeast
A one-liter teaching recipe ferments bruised ginger, lemon, sugar and cream of tartar with measured baker’s or ale yeast, then conditions the drink briefly in PET bottles before refrigeration.
Elevated risk
Tej (Ethiopian honey wine)
An Ethiopian honey wine made here as a controlled laboratory formulation with honey, water, a mixed bacterial-and-yeast starter, and gesho.
Elevated risk
Quimbombo (Umbundu maize beer)
Quimbombo is a maize beer made in an Umbundu tradition in Angola. The documented Huambo method stages malt saccharification, lactic souring, a second boil and yeast fermentation.
Sujeonggwa (cinnamon-ginger fruit punch)
A chilled Korean dessert punch of cinnamon and ginger boiled in water, sweetened and poured over dried persimmons.
Sikhye
A Korean sweet rice drink made by holding cooked rice in water drawn off barley malt until the grains float, then boiling and chilling it.
Elevated risk
Red wine
Red wine is grape must fermented with the skins and other solids, then separated from the pomace. Grape, cellar and regional choices shape its colour, structure and style.
Rhubarb wine
S. O. Beeton’s 1861 household book records rhubarb wine made with rhubarb pulp, water, loaf sugar, lemon rind and isinglass; its historical directions do not establish a safe modern fermentation endpoint.
High risk
Darasun
A Buryat milk spirit distilled from khurenge, the backslopped sour dairy ferment, in a cauldron still: a distillate that keeps milky and cheese-like aromas from the dairy it came from.
High risk
Parakari
A source-bounded account of Wapishana Parakari in Aishalton, Guyana. It preserves observations of a Rhizopus stage followed by yeast fermentation; it is not a household recipe or cassava detoxification guide.
Nihonshu / seishu (Japanese rice sake)
Nihonshu (日本酒), or seishu, is Japanese rice sake: steamed rice, rice koji, water and a yeast starter ferment together in one mash, which is then pressed and finished.
High risk
Molasses rum
Mauritian molasses rum is a commercial distilled spirit made from fermented sugar-industry molasses. An official ruling describes one 40% ABV Lazy Dodo bottling; the sources do not define a single recipe for the wider product family.
Lihing
A 2024 Ranau account describes Kadazan-Dusun Lihing as glutinous rice fermented with sasad for two to three months or longer. Starter quantity and a validated safety endpoint are not established.
Elevated risk
Jun
Jun is a fermented tea drink made with green tea and honey instead of the sweetened tea of kombucha. Its culture identity and origin are not established, and sealed bottles can build pressure and alcohol.
Fermented lemonade from whole lemons
A lightly fizzy lemon drink made from peel-on lemons, water and sugar, held in a covered jar, bottled and kept going with small sugar and peel additions.
Tarubá
Tarubá is a cassava drink documented in several distinct Amazonian settings. Community-linked accounts describe different beiju-based processes; they do not establish one universal recipe, fermentation culture or safety endpoint.
Elevated risk
Altbier
A source-specific modern extract adaptation of Düsseldorf Altbier, with specialty malts, two hop additions and an ale yeast. It is distinct from a brewery's commercial Altbier process and from Kölsch.
Carbonated cordial, shrub or juice
A cold finished drink charged with carbon dioxide in a home carbonator that accepts liquids other than water. Carbonating is not fermentation and does not preserve the drink.
Elevated risk
Kyrgyz Bozo
Kyrgyz Bozo is a mixed-fermented cereal drink made with ground grits, sprouted-wheat ugut and carried-over starter. This registry preparation leaves cereal selection, water and starter allocation unresolved.
Tibetan chang
A 2005 Tibetan account describes cooked barley mixed with changdzi, fermented as moist grain, then steeped in water for an alcoholic drink. Grain and water amounts, starter dose and a verified safety endpoint are absent.
Elevated risk
Muday de trigo
Muday de trigo is a wheat-and-honey fermented drink recorded from vendors at Feria Rahue in Osorno; this contemporary batch cooks and grinds the grain before fermentation.
Saru-region rice and egg-millet tonoto
Tonoto is an Ainu ceremonial grain drink. This Saru River version ferments equal amounts of rice and egg millet with malted rice for about two to three days in summer or a week in winter.
Sake-Lees Amazake
A Japanese sweet drink made by dissolving sake lees in hot water and adding sugar, often with ginger or salt; it carries flavours and alcohol from sake brewing but normally undergoes no new fermentation.
Elevated risk
Kodo ko jaanr (finger millet beer)
Finger millet fermented with marcha in surveyed Darjeeling and Sikkim communities. Tongba is the later warm-water extraction from the fermented grain. The cited accounts do not establish a complete or validated home batch.
Elevated risk
Burkina Faso dolo from sorghum malt
A Burkina Faso sorghum beer brewed from malted grain, soured by a spontaneous lactic stage and then fermented with a traditional yeast leaven.
Elevated risk
Chicha de jora with panela and pineapple peel
A contemporary Ecuadorian recipe simmers jora flour with spices, then adds panela and pineapple peel before a short spontaneous ferment. Its particular aromatics and measurements belong to this published adaptation.
High risk
Meitei atingba rice beverage with Hamei starter
A Manipuri rice beverage: cooked rice is cooled to about 40°C, inoculated with Hamei starter cakes, fermented for a season-dependent spell, then held submerged before filtering.
Tonoto with millet malt
An Ainu grain drink for festivals and housewarmings, made by cooling cooked grain gruel, adding millet malt and holding it in a sake-making vessel.
Ginger wine, cask-matured on raisins
A Victorian household wine of boiled sugar, lemon and bruised ginger, worked on raisins in a cask for a fortnight and finished with brandy, made nine gallons at a time.
Kimoto and yamahai moto (traditional sake yeast starters)
Traditional Japanese sake yeast starters made from steamed rice, rice koji and water, acidified by naturally growing lactic acid bacteria. Kimoto grinds the rice mash with paddles; yamahai omits that step.
Rapid-infused fresh botanicals in spirit
Fresh herbs and citrus peel infused into spirit in about a minute in a cream whipper charged with nitrous oxide. This is extraction only: it is not ageing and not preservation.
Elevated risk
Water kefir with sugar water and raisins
Water kefir grains culture lightly sweetened water into a tart, faintly fizzy drink, with raisins added as an optional dried-fruit nutrient. Alcohol, acidity and fermentation rate vary batch to batch.
Elevated risk
Northern Nigerian pearl-millet kunu zaki
A thick, spiced northern Nigerian drink of pearl millet in which only part of the fermented slurry is cooked, so raw starch and gelatinised starch are recombined.
Elevated risk
Mahewu from maize porridge and sprouted grain
A documentary account of Zimbabwean mahewu and one producer's formula. Its quantities exceed the stated vessels, and research does not validate it as a safe home method.
Elevated risk
Latvian rye-bread kvass
A documentary entry on Latvian rye-bread kvass, preserved from a modern Latvian rye collection. It records a food tradition, not a home-fermentation method.
Ihwaju
Thick, sweet Korean rice wine made with a rice-based starter called ihwagok and almost no added water, fermented into a paste that is eaten with a spoon or thinned with cold water.
Beer
This is a process overview, not a complete batch recipe: key quantities, yield and packaging directions are absent. The AHA tutorial uses Hop Hammer Imperial IPA as an example; this page is not that full formulation.
Mead
Mead is an alcoholic drink made by fermenting diluted honey with yeast, then racking and ageing it. The honey, not refined sugar, is what makes it mead.
Hi-ire (heat treatment of sake)
Hi-ire is the Japanese heat treatment of finished sake, about 65 °C, used to stop re-fermentation and souring. Brewers applied it from the Muromachi era.
Elevated risk
Istanbul bulgur and rice boza
A thick, pale Turkish winter drink of bulgur and rice cooked to a soft cereal base, sweetened with grape molasses and fermented for two days.
Gueuze
Belgian beer blended from young and mature spontaneously fermented lambics, then refermented in the bottle to natural carbonation. The recipe follows a 2,600-litre blend studied in 2024.
Elevated risk
Southern Ethiopian cheka with wheat and sorghum
A 2025 study formula combines wheat dough and sorghum porridge with sorghum malt and gesho in staged fermentation. Konso and Dirashe fieldwork records distinct cereal-and-leaf Cheka variants; the study formula is not universal.
Elevated risk
Korean danyangju, single-stage nuruk makgeolli
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
Elevated risk
Zimbabwean chibuku from red sorghum malt
A cloudy Zimbabwean beer brewed from malted red sorghum, given a two-day lactic souring and then a longer alcoholic fermentation.
Judima
Judima is a Dimasa fermented rice drink from Assam. A 2022 Dhansiri account describes humao starter and rice fermentation, but sources disagree on the thembra bark species and do not provide a complete or validated home batch.
Elevated risk
Andong soju
Andong soju is a rice spirit from North Gyeongsang, distilled from steamed rice and wheat nuruk. This method makes the starter before fermenting the rice mash in a jar.
Elevated risk
Monk’s Ration Trappist-style single
A pale Belgian-style ale with Pilsner and aromatic malts, cane sugar and Saaz hops, fermented under loose foil before an airlock is fitted.
Elevated risk
German pils, all-grain
A pale, dry lager with Pilsner malt, Magnum bittering hops and Hallertau Mittelfrüh and Tettnang additions, followed by cold maturation.