FermenteaWhere food goes to change
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
Cider vinegar is made when acetic-acid bacteria use oxygen to turn the alcohol in dry apple cider into acetic acid. This historical cask method begins with fermented cider and differs from apple-scrap vinegar made with sugar and water.
Durian flesh is mashed with salt and fermented in a covered container as a Malay condiment or cooking ingredient.
Fruit wine turned into vinegar by acetic acid bacteria at the surface of a half-filled, air-vented vessel. The Orleans method takes one to three months for a 9% wine.
A root wine made from boiled parsnip liquor and lump sugar, fermented with yeast and finished with brandy before bottling.
Mochenye yabloki are whole apples held under prepared liquid for several weeks. Russian sources from 1892 and 1959 describe the method. It is not the same as vinegar pickling.
Kalou is Seychellois coconut-palm toddy: sap from an unopened flower stalk is collected and ferments naturally into an alcoholic drink. Sources document the identity and tapping tradition but no validated batch or alcohol endpoint.
Kosraean preserved breadfruit called furo in a 1919 ethnographic monograph. Two historical pit methods are recorded; the sources give no validated household process.
Utchema is a traditional palm wine made from Hyphaene petersiana sap in Mozambique’s Banhine National Park area. Available fieldwork identifies the drink and tapping economy but does not provide a complete controlled fermentation method.
A dark, balanced vinegar from Emilia-Romagna made by combining cooked or concentrated grape must with wine vinegar, then acetifying and refining it in wood under a protected specification.
A Zimbabwean spontaneous ferment of dried masau fruit pulp used as a kachasu distillation base; the fermented pulp itself is not consumed.
Vinagre de caju is made by fermenting cashew-apple juice into an alcoholic base, then aerating it so acetic bacteria can convert ethanol into acid. Brazilian guidance records the sequence, but not a complete home-scale formula.
Parsnip liquor ferments with loaf sugar, crude tartar and fresh yeast, then matures in a cask for twelve months before bottling.
Japanese vinegar from ripe persimmons: yeast turns the fruit sugar to alcohol and acetic bacteria turn that to acid; made at home in a month and by makers in Wakayama and Nagasaki over several years.
Palm wine is fermented sap from several palm species. West and Central African traditions differ in palm, tapping, vessel and serving stage; this page records shared principles without claiming one universal home-scale process.
Vinho de caju is a seasonal alcoholic drink made from expressed cashew-apple juice. In southern Guinea-Bissau, an ethnographic account records a simple press-and-strain method, while harvest timing and local trade shape its place.
The fermented marula drink of northern Namibia's Aawambo communities, pressed from ripe Sclerocarya birrea fruit and left to the yeasts already on it, and drunk at the Oshituthi shomagongo festival.
Mature Spanish plums are covered with a 20% volume salt solution and fermented under shade for ten days.
Watermelon pieces with rind ferment in a dill, garlic and pepper brine in a family preparation linked to Kishinev, Moldova.
Cempedak inner rind is cut, salted and submerged in water for a short spontaneous fermentation used in Kalimantan home cooking.
Pitted ripe plums release their own juice under a 2% salt cure, then ferment while weighted below the liquid.
