FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

Filtered to

Recipes

19 recipes

Newest first
50 per page
Clear pale straw-colored white-wine vinegar in a glass cruet and tasting glass, with grapes softly out of focus; illustrative generic appearance.

White-wine vinegar

White-wine vinegar is made when acetic acid bacteria oxidise the alcohol in finished white grape wine, yielding a pale, wine-derived souring condiment for dressings, sauces and cooking.

Anjou
· Condiments
A thin stream of clear, reddish-brown Yongchun aged vinegar poured into a ceramic dipping dish, with an aging jar softly out of focus; illustrative generic appearance.

Yongchun aged vinegar

Dark Fujian rice vinegar: glutinous rice and red Monascus koji make a red rice wine, liquid acetification turns it to vinegar, and it ages at least three years.

Yongchun County · Traditional method
· Condiments
Clear pale-gold whey vinegar in a glass cruet beside a small tasting glass.

Whey vinegar

Vinegar made by fermenting the lactose of cheese whey to alcohol with a Kluyveromyces yeast and then to acetic acid; sold in Switzerland as Lactavinaigre from the 1950s.

Ballaigues · Modern adaptation
· Condiments
Illustrative unlabelled cruet and dish of pale amber wine vinegar. Montilla-Moriles includes multiple styles, so this is not an exact product or variant depiction.

Vinagre de Montilla-Moriles

Protected Andalusian wine vinegar made by acetifying certified Montilla-Moriles wine, dry or sweetened with Pedro Ximénez or Moscatel must, and often aged in oak by solera or añada.

Montilla-Moriles protected production area · Traditional method
· Condiments
Amber fruit-wine vinegar under a floating vinegar mother in a muslin-covered oak cask; an illustrative view of the traditional Orléans method.

Fruit vinegar (Orleans method)

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.

Orleans, France · Traditional method
· Condiments
Photograph of Suka and sawsawan (Filipino vinegar and dipping sauces).

Suka and sawsawan (Filipino vinegar and dipping sauces)

Filipino vinegar dips: vinegar steeped or mixed with chilli, garlic, ginger and other aromatics, from the pineapple sinamak of Iloilo to coconut-vinegar sawsawan. Not a single formula.

Philippines · Traditional method
· Condiments
A clear glass cruet and shallow dish of glossy dark balsamic vinegar beside grapes and hard cheese on a warm ivory surface.

Aceto Balsamico di Modena IGP

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.

Provinces of Modena and Reggio Emilia · Traditional method
· Condiments
Golden-amber cashew-apple vinegar in a clear glass cruet beside ripe red and yellow cashew apples and a small tasting dish.

Cashew-apple vinegar

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.

Brazil · Modern method
· Fruit
Illustrative serving of clear reddish-brown Tianjin Duliu mature vinegar in a white porcelain dipping dish.

Tianjin Duliu mature vinegar

Tianjin grain vinegar of millet and sorghum made with daqu: liquid alcoholic fermentation, two-layer solid-state acetification, and at least three years of outdoor ageing of the grain mash.

Duliu Town · Traditional method
· Condiments
A pale translucent pineapple-peel nata de piña cellulose sheet in a shallow glass dish.
Elevated risk

Nata de piña

Nata de piña is a translucent cellulose gel grown from a pineapple-peel liquid instead of coconut water. A bacterial starter is added to the cooled peel extract and the pellicle forms over 14 to 28 days in a laboratory study.

Philippines
Translucent nata de coco cubes in light syrup in a plain white ceramic bowl.

Nata de coco

Nata de coco is a chewy, translucent dessert gel. It is cut from a cellulose pellicle that acetic acid bacteria grow on the surface of mature coconut water, then cleaned, boiled and usually stored in syrup.

Philippines
Clear amber kakisu in an unmarked glass bottle and tasting glass, with ripe Japanese persimmons beside it.

Kakisu (persimmon vinegar)

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.

Japan · Traditional method
· Condiments
Illustrative red and white wine vinegar variants in clear glass cruets with small tasting dishes; no protected regional origin is implied.

Wine Vinegar

Wine vinegar is made by the aerobic oxidation of wine's alcohol into acetic acid by bacteria, producing a sour, wine-derived condiment used in dressings, sauces, marinades and preserved foods.

Roman Italy · Traditional method
· Condiments
A small tulip-shaped bottle of dark, glossy traditional balsamic vinegar beside a tasting dish and Parmigiano Reggiano.

Aceto Balsamico Tradizionale di Reggio Emilia

Protected Italian vinegar made only from cooked grape must, fermented and aged in a battery of wooden barrels for at least 12 years: sweet, sharp and syrupy.

Province of Reggio Emilia · Traditional method
· Condiments
Pale rice vinegar in a clear glass cruet and white tasting dish, with rice grains.
Elevated risk

Unseasoned rice vinegar

Japanese komezu is a pale, unseasoned rice vinegar made through alcoholic and acetic fermentation; rice, water, koji and yeast shape its character.

Kyoto City
Condiments
Clear cruet and tasting glass of amber Sherry vinegar with Palomino grapes outside the vessels

Sherry vinegar

Vinagre de Jerez is made by acetifying eligible Jerez wines and ageing the vinegar in wood. Its protected name belongs to a defined Andalusian zone and a cellar tradition joining wine, oxygen, acetic bacteria and long ageing.

Marco de Jerez · Traditional method
· Condiments
A clear glass cruet of deep amber-red akazu beside a small dish of aged sake lees and a shallow bowl of the vinegar.

Akazu (red sake-lees vinegar)

Japanese reddish-brown vinegar from sake lees matured about three years, turned to vinegar by acetic bacteria; the vinegar of Handa and Edomae sushi rice.

Handa · Traditional method
· Condiments
A cloth-covered jar and a clear bottle of homemade spirit vinegar on a wooden kitchen counter.

Ättika

A Swedish-style spirit vinegar made by fermenting neutral alcohol with live vinegar bacteria, with a separate guide to commercial ättika strengths.

Sweden · Traditional method
· Condiments
A small glass cruet and tasting bowl of pale-yellow birch sap vinegar on a wooden table with birch bark nearby.

Birch sap vinegar

Vinegar from spring birch sap fermented to alcohol and then acetic acid, usually with added sugar or honey because the sap is so dilute; made in Sweden and described in older eastern European accounts.

Sweden · Modern adaptation
· Condiments