High risk
Tucupi
Tucupi is a yellow, sour liquid from the Brazilian Amazon, made from the juice of bitter manioc that is settled, fermented and cooked. It is the base of duck in tucupi and tacacá.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Elevated risk
Tocosh
Peruvian Andean fermented potato: tubers held in water-fed earthen wells for a long lactic fermentation, giving an acidic food that can be dried and ground into flour for storage.
Sichuan paocai
Sichuan paocai is a family of vegetables, most often radish, fermented by lactic-acid bacteria in a salted, spiced brine in a water-sealed pottery jar, with mature brine kept and reused.
Salinātā rudzu rupjmaize
Latvian naturally leavened rye bread made with a hot-water scald of part of the flour, unfermented rye malt and caraway; shaped as long loaves and hearth-baked.
Rugbrød
This Danish sourdough loaf combines wheat flour and kernels with rye flour and cracked rye, then rises in three tins before a long, low finishing bake.
Plaa-som (pla som)
Plaa-som is a Thai sour fish: freshwater fish salted overnight, then mixed with cooked rice and garlic and fermented for about five to seven days at ambient temperature.
Pitkäpiimä
Pitkäpiimä is a Finnish cultured milk whose defining trait is a long, stretchy, ropy texture. It is closely related to viili and is made by lactic fermentation with a specific culture.
Ogulinsko kiselo zelje (Ogulin sauerkraut)
Protected Croatian sauerkraut from the Ogulin area: fresh white cabbage naturally lactic-fermented without preservatives, sold whole or shredded, from registered establishments.
Ogórki kiszone
Ogórki kiszone are Polish brine-fermented cucumbers. Two registered local practices keep the barrels in a well near Zakliczyn and under lake water at Kalisz Pomorski. Neither gives a validated process.
Cheddar-style cheese
A pressed cheese whose curd is cooked slowly, then cheddared: kept warm in slabs that are turned and stacked for hours before milling, salting and pressing.
Moungra
Moungra is a Cypriot preparation of blanched cauliflower coated in mustard and sourdough slurry and matured about a week; the Cyprus Food Museum records three versions with different measures.
Elevated risk
Lung-siej
Young Dendrocalamus hamiltonii shoots fermented in a bamboo cylinder in a stream or in a sealed bottle above a kitchen oven, from Khasi households in Meghalaya.
High risk
Luk niang dong
A cultural account of luk niang dong, a Thai djenkol-bean pickle associated with southern Thailand. Not a recipe or eating recommendation: sources do not establish that pickling controls djenkolism.
Labneh, Awassi bag-drained method
Labneh made from boiled Awassi sheep's milk, cultured with a little of the previous batch and drained in a bag for about a week, with salt added each day.
Kysané zeľí
Kysané zeľí is Czech sour cabbage: shredded cabbage layered with salt and caraway and pressed in a wooden barrel. The regional account is descriptive and gives no validated salt ratio or endpoint.
Kisla repa
Kisla repa is Slovenian sour turnip, made either from grated turnip or from whole roots; a 2023 household guide gives a 1 kg grated batch salted with 20 g salt.
Elevated risk
Khorisa
Khorisa is an Assamese fermented bamboo-shoot food. This page records cultural and lab accounts, not a validated home method. FSANZ says shoots must be fully cooked before eating; it does not validate Khorisa or set its cooking time.
Kapusta kiszona z beczki
Kapusta kiszona z beczki is barrel-fermented cabbage from the Kołobrzeg area, entered on Poland’s List of Traditional Products in 2008. It is salted and fermented, with raw grated carrot added after souring.
Elevated risk
Juju dhau
Juju dhau is a rich Newar cultured milk associated with Bhaktapur, Nepal. A local account describes buffalo milk concentrated by boiling, inoculated with previous-day curd and set in earthen pots.
Elevated risk
Hirring
Upper tender bamboo-shoot tips, split or flattened, pit-fermented one to three months in Arunachal Pradesh and eaten in curries.
Jameed
A documentary account of jameed, a traditional dried cultured-milk food. The cited sources do not provide a complete validated home process or a measurable endpoint for making it shelf-stable.
Elevated risk
Hawaijar
A sticky fermented soybean food of Manipur, made by packing cooked soybeans in leaf-lined bamboo baskets and keeping them warm, related to but distinct from Bekang and Akhone.
Gouda-style washed-curd cheese
A pressed, brined cheese in which a third of the whey is replaced with hot water, washing out lactose so the cheese ends less acidic before months of ageing.
Futoški kupus (Futog sour cabbage)
Serbian sour cabbage from the Futog area, made from the autochthonous Futoški cabbage population and registered as a protected product in 2008. It is a subset of general Serbian kiseli kupus.
Elevated risk
Eup
Pit-fermented bamboo shoots from Arunachal Pradesh, cut smaller and sun-dried for five to ten days, used in curries.
Elia Kalamatas
Elia Kalamatas is a Messinia table olive of the Kalamon variety, picked before full ripeness and fermented in brine for six to nine months; it is a PDO product, not a generic black olive.
Elevated risk
Ekung
Finely chopped young bamboo shoots packed in leaf-lined baskets, sealed in a forest pit and weighted for one to three months, from Arunachal Pradesh.
Dongbei suancai
Napa cabbage fermented in a salt brine in Northeast China, traditionally in large ceramic or glass jars, until it turns sour.
Choucroute d’Alsace
Finely cut cabbage fermented with salt in vats by natural lactic fermentation, a protected Alsatian product sold raw or cooked after fermentation.
Canestrato-style basket cheese
A scalded cheese moulded in baskets and re-cooked in its forms in hot whey, made alongside a ricotta from the same milk, then acidified, brined and aged for months.
High risk
Izushi
Hokkaido izushi layers fish, vegetables, rice and kōji for cold-season lactic fermentation. This MAFF recipe uses small hatahata with a vinegar pretreatment; it is one regional household formula, not a universal izushi method.
Sigda (Sudanese fermented sesame press cake)
A Sudanese preparation made by fermenting sesame oilseed cake, shaping it into balls and sun-drying. Published accounts describe different processes and do not give a complete household batch.
Borodinsky bread (Lily McCann's home method)
A dark rye sourdough with coriander and roasted barley-malt scald, based on Lily McCann's measured Borodinsk-ish home formula.
Azeitona de conserva Negrinha de Freixo
A Portuguese table-olive product from the Negrinha cultivar in northeastern Portugal, sold in three commercial styles, two of them brined fermentations and one oxidised to black.
High risk
Nham Hed (Thai Fermented Mushrooms)
A Thai sour mushroom preparation: shredded steamed oyster mushrooms, cooked rice, garlic and salt packed into small parcels and soured by lactic acid bacteria over a few days.
Aso takanazuke
Takana mustard greens from Aso in Kumamoto are salted and pressed into a fresh spring pickle, or aged into a sour furuzuke that is fried and mixed into takana rice.
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.
Beyaz peynir
Beyaz peynir is a Turkish white cheese matured in brine. Sheep milk, alone or mixed with other milks, gives a close-textured cheese cut into blocks and packed in cans.
Elevated risk
Agbelima (Ghanaian fermented cassava dough)
Ghanaian sour cassava dough fermented with traditional inoculum and drained during fermentation. It is used as a base for cooked foods such as banku and akple; process variants and safety outcomes differ.
Matsoni with a countertop culture
A commercial countertop-culture version of matsoni, a Georgian cultured milk. Its room-temperature method differs from the warmer Georgian production process.
Elevated risk
Kashkaval, brine-finished
A yellow stretched-curd cheese made by acidifying, draining and kneading curd in hot brine. This small-batch kashkaval uses a commercial starter and a brine finish.
High risk
Domiati
Domiati is a soft Egyptian white cheese made by salting milk before renneting. It is eaten fresh or ripened in brine, with cow and buffalo milk used in varying proportions.
Elevated risk
Feta-style brined cheese
White cheese made with a lactic starter and rennet, drained without pressing, dry-salted and covered in brine. This home adaptation allows whole milk from different dairy animals.
Fresh chèvre
Fresh chèvre is a soft goat-milk cheese with a gently tangy flavour. This home method uses a combined lactic starter and coagulant, then drains the curd in cloth before salting and chilling.
Greek-style strained yogurt
Greek-style strained yogurt is cultured whole milk drained through cloth to remove whey. This modern Utah home method makes a thick yogurt from a gallon batch.
Cottage cheese, long-set
Skim milk is cultured slowly, cut into curds, warmed and drained to make fresh cottage cheese. Cold-water washing softens its flavour before cream and salt are added.
Elevated risk
Semi-soft cheese
A mild whole-milk cheese set with starter and rennet, drained in a mould, dry-salted and ripened. This small-batch method appeared in Canadian home-dairy guidance.
Piimä with a countertop culture
A thin cultured-milk drink made with a commercial countertop starter. Finnish piimä is a mealtime sour milk with distinct regional traditions.
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.
High risk
Omaere (Herero soured milk)
A cultural record of omaere, soured milk associated with Otjiherero-speaking communities in Namibia and Botswana, and documented through household accounts of calabash vessels and fermentation.