Elevated risk
Anishi
Dried cakes of pounded taro leaves from the Ao Naga in Nagaland, yellowed in a bag, then dried by hot ash or sun and used to flavour meat dishes.
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
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.
Miso-zuke
Foods embedded in salty fermented miso paste, which transfers salt and fermentation products into them; misozuke uses an already transformed medium rather than a fresh vegetable brine.
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.
Fermented achar from rural Matiari, Sindh
A 2025 study in rural Matiari, Sindh, describes five fermented achar preparations of radish, carrot, onion, mango and lemon with chilli. The shared method quantities do not give a per-food recipe.
Phak sian dong (pickled spider plant)
Phak sian dong is a Thai pickle of spider-plant tips and flowers (Cleome gynandra), salted and packed with cooked rice. Northeastern Thai and Lao Khrang accounts give different methods.
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.
Mesu
Tender bamboo shoots fermented without salt in a hollow bamboo tube for about one to two weeks in Sikkim and Darjeeling, eaten as a sour pickle or in curry.
Elevated risk
Lacto-fermented garlic cloves
A small brine ferment of peeled garlic; the video also demonstrates optional onion and herbs.
Lacto-fermented okra pickles
Whole okra packs into a pint jar with garlic, salt, whey and water for a short room-temperature fermentation.
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.
Sauerreuben (fermented turnips)
Shredded turnips and carrots are dry-salted, pressed beneath their juice and fermented as a cabbage-free kraut-style preserve.
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.
Fermented tomatillo salsa
Tomatillos, chiles, onion, lime and herbs are salted and fermented together as a mixed salsa.
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.
Elevated risk
Pa-kimchi with fruit and anchovy seasoning
Scallion kimchi coated with fruit, chili, rice paste and salted-seafood seasonings, following one Korean creator’s measured batch.
Elevated risk
Mixed vegetables in one-litre brine
A 2 L jar holds cut carrot, radish, cauliflower, zucchini and pepper under a one-litre salt brine with aromatics; the source gives no produce mass or qualified endpoint.
Elevated risk
Nabak-kimchi with pear and apple
Cabbage-and-radish water kimchi with pear, apple and strained chili broth, following one Korean creator’s batch.
Elevated risk
Jar sauerkraut with carrot
Shredded cabbage and grated carrot are salted to 20 g/kg, rested, packed into three jars and monitored during a creator-reported eight-day fermentation; measured temperature is not given.
Lacto-fermented cherry tomatoes
Cherry tomatoes sit beneath a salted grated-tomato layer for a five-to-seven-day room-temperature fermentation.
Nabak-kimchi (vegetable and fruit water kimchi)
Napa cabbage and radish ferment in a rose-coloured broth with cucumber, apple, pear, alliums and chile.
Salt-brined green chiles, pao-lajiao style
Whole green chiles are blanched briefly, then fermented in 3% salt brine with sake in a modern Japanese presentation of a wider Asian preparation.
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.
Takuan (rice-bran fermented daikon)
Daikon is dried until pliable, then layered in seasoned rice bran and pressed for a long fermentation.
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.
Quick dongchimi with apple broth
A modern broth-forward radish-water kimchi cooks apples and onion into the fermentation liquid.
Elevated risk
Lacto-fermented green beans
Whole green beans fermented in a salt brine, with dill and garlic as optional seasonings, staying crisp as they sour.
Whole-head brined sauerkraut
Cored cabbage heads ferment intact or halved under measured brine, with repeated surface checks over six weeks.
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.