Elevated risk
Apong
Apong names Mising rice beverages in Assam, including pale Nogin and ash-associated Po:ro. Sources describe distinct preparations and do not establish one unified household recipe or validated safety endpoint.
Recipes
1507 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
Korean nuruk rice wine: makgeolli or yakju
A Korean grain wine fermented from steamed rice, nuruk and yeast in two mash additions, drawn off clear as yakju or blended cloudy with rice solids and water as makgeolli.
Elevated risk
Jalisco tejuino from nixtamalized maize masa
A tart, lightly fermented drink of Jalisco: nixtamalized maize masa cooked with piloncillo and limed, then diluted over ice and salted at serving.
Elevated risk
Light-yellow maize tella from Mekelle
A pale Ethiopian maize tella, brewed from maize baked into a kita pancake at a gentler heat and then fermented in three stages with barley malt, gesho and water.
Elevated risk
Brown maize tella from Mekelle
A darker Ethiopian maize tella, brewed from maize baked into a hot, dry kita pancake and then fermented in three stages with barley malt, gesho and water.
Elevated risk
Kathmandu chhyang with marcha starter
A Kathmandu rice beer in which a marcha starter saccharifies and ferments cooked white rice, the mash later thinned with water for drinking.
Elevated risk
South African sorghum-and-maize umqombothi
A South African opaque beer soured from sorghum malt and maize meal, cooked as a thick porridge, then fermented again after a second addition of malted sorghum.
Parsnip wine kept a year in the cask
Wright's 1909 compilation records a parsnip wine made from boiled roots, sugar and a little yeast. The liquor spends ten days in a tub, then twelve months in a cask topped up daily only while the wine works over.
Elevated risk
Angami Zutho rice beer with piazu
Angami rice beer from Nagaland. A surveyed method mixed cooked rice with piazu, fermented it for about four days in summer or a week in winter, then added water and filtered it. The starter ratio leaves the rice-weight basis unclear.
Musalais
Musalais is a fermented grape drink documented among Uyghur producers in A’wati, southern Xinjiang. A studied process combines grape juice and heated pomace extract before spontaneous fermentation.
Mbege
Chagga beer from the slopes of Kilimanjaro in Tanzania, made by combining a fermented banana porridge with a sweet porridge of germinated finger millet and drunk fresh within a day or two.
Bokbunja-ju
Korean black raspberry wine: crushed bokbunja berries with their seeds, sweetened to 20 °Brix, fermented 15 days at 25 °C with wine yeast, filtered and matured three months.
Elevated risk
All-grain American red ale
A deep amber-red American ale brewed from pale, Munich, CaraVienne and chocolate malts, bittered with Columbus hops and finished with Amarillo.
Elevated risk
Weizen, extract method
A German-style wheat beer made with wheat extract, a short hop boil and a hefeweizen yeast, using cold water to top up the fermenter.
Elevated risk
Zambian munkoyo from maize meal and munkoyo root
A creamy, mildly sour Zambian cereal drink in which the dug roots of wild legumes supply both the enzymes that break the cooked starch down and the microorganisms that then ferment it.
White-rice yakju with rice-flour nuruk
A 2021 study's white-rice yakju: steamed Hanareum rice ferments with rice-flour nuruk and takju yeast for 11 days, then the clear upper liquid is filtered and centrifuged.
Elevated risk
Namibian oshikundu (ontaku) with sorghum malt
A Namibian everyday drink of pearl-millet flour scalded with hot water, thinned with sorghum malt and bran and soured quickly by a spoonful of the previous batch.
Elevated risk
Maroua cochette from cooked rice and malt
An alcoholic rice beer from Maroua, Cameroon, brewed from boiled rice flour with some malt and started with chai or bili-bili.
Elevated risk
Malawian thobwa with corn and sorghum flour
A thick, sweet-sour Malawian drink of boiled maize flour into which sorghum flour is stirred before an overnight spontaneous fermentation.
Elevated risk
Dahyangheukmi yakju
A clear Korean rice wine made with aromatic Dahyangheukmi pigmented rice, matching rice-flour nuruk and takju yeast.
Elevated risk
Morogoro maize-and-sorghum togwa
A Tanzanian cereal drink of cooked maize and sorghum flour thinned by sorghum-malt enzymes, soured by lactic acid bacteria and often started with a little of the previous batch.
Elevated risk
Kampala-style probiotic kwete from roasted maize flour
A Ugandan maize drink remade with a defined two-strain starter: roasted maize dough boiled to porridge, cooled and fermented under controlled conditions.
Elevated risk
Luhya busaa with roasted maize and finger-millet malt
An opaque Kenyan maize beer: fermented maize paste is roasted into tsimbale, then mixed with finger-millet malt called kimera at ten to one and fermented a second time.
Poiré de Domfront
Naturally sparkling perry from the Bas Domfrontais in Normandy, pressed from high-stem orchard pears with at least 40% Plant de Blanc and carbonated by fermentation in the bottle.
Qvevri wine
Georgian wine fermented and matured in buried clay vessels called qvevri, usually with grape skins, pips and sometimes stems, in styles from amber to red that differ by region.
Elevated risk
Pineapple-skin tepache with piloncillo and chile
An Oregon State food-science lab formula ferments pineapple skin and piloncillo with jalapeño and warm spices for three to five days, then strains and refrigerates it. The handout reports wide alcohol variability.
Merissa
Sudanese opaque sorghum beer made from soured, toasted, cooked and malted grain through three linked fermentations, drunk fresh while still fermenting.
Elevated risk
Tigray Mies honey wine with gesho
An Ethiopian honey wine of the Tigray highlands, fermented with the leaves and stems of gesho, which supply both bitterness and the microorganisms that carry the ferment.
Elevated risk
Umqombothi
South Africa's opaque sorghum beer, soured by lactic acid bacteria before its mash is cooked and fresh malt stirred in, leaving a cloudy, creamy, cereal-thick drink that keeps only a day or two.
Awamori
An Okinawan rice spirit made by turning all the rice into black koji, fermenting it with water and yeast, then pot-distilling and maturing the spirit.
Shizunai barnyard-millet tonoto
Tonoto from Shizunai in Hidaka is made of barnyard millet alone: a firm porridge kneaded with an equal amount of malted grain in a sake vessel, warmed by two embers, and left a week to ten days.
Honkaku shochu
Japanese pot-distilled spirit made by fermenting sweet potatoes, rice or barley with koji and yeast in two stages, then distilling the mash once so the ingredients' aroma survives.
Elevated risk
Zambian chibwantu from maize grits and munkoyo root
A Zambian cereal drink built on coarse maize grits rather than meal, saccharified with an extract of wild munkoyo roots and then left to ferment spontaneously.
Elevated risk
Finnish Vappu sima
A lightly fermented Finnish May Day drink of lemon, white and brown sugar and a little yeast, bottled with raisins that rise as the carbonation builds.
Elevated risk
Traditional dry varietal mead
A still, dry honey wine fermented from varietal honey and water with a single wine yeast, carrying no residual sweetness and no added carbonation.
Elevated risk
Maroua bitter bili-bili from malted sorghum
An alcoholic, opaque and bitter sorghum beer from Maroua, northern Cameroon, made from malted sorghum and fermented with a chai starter.
Elevated risk
Addis Ababa wheat borde
A thick, faintly fizzy Ethiopian cereal drink in which a wheat dough is fermented, roasted dark, then fermented a second time with barley malt into a drinkable slurry.
Elevated risk
Dark Cellar imperial stout
An all-grain imperial stout with pale malt, roasted barley, dark malts and oats, fermented with an American ale-yeast starter.
Yonaguni awamori
A Yonaguni rice spirit made with two-day koji, a nineteen-day moromi stage and direct-fire pot distillation, followed by filtration and tank maturation.