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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Lacto-fermented cherry tomatoes
Cherry tomatoes sit beneath a salted grated-tomato layer for a five-to-seven-day room-temperature fermentation.
Viking Age cheese and curds
Soft fresh curd made by draining whey from milk already thickened by bacterial acidification, the simplest point in a northern dairy tradition that also produced skyr, ymer and whey itself.
Kislyi arbuz (fermented watermelon)
Watermelon pieces with rind ferment in a dill, garlic and pepper brine in a family preparation linked to Kishinev, Moldova.
Mandai (fermented cempedak rind)
Cempedak inner rind is cut, salted and submerged in water for a short spontaneous fermentation used in Kalimantan home cooking.
Salt-fermented plums
Pitted ripe plums release their own juice under a 2% salt cure, then ferment while weighted below the liquid.
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.
Tarag (Mongolian yoghurt)
Tarag is a traditional Mongolian fermented milk made by culturing heated cow, yak, sheep or goat milk with a retained starter into a sour, softly set or drinkable yoghurt.
High risk
Suusac (Somali fermented camel milk)
Suusac is a traditional fermented camel-milk drink of Somali pastoral communities in Kenya and Somalia, soured spontaneously in smoke-treated vessels into a thin, acid, smoky milk.
Iburigakko
Iburigakko is Akita pickled daikon dried with smoke before it is fermented in rice bran.
Elevated risk
Attiéké from fermented cassava pulp
Attiéké is an Ivorian staple of grated cassava fermented with a traditional inoculum, then pressed, sieved, granulated, dried and steamed into fine couscous-like grains.
Cream cheese
A fresh cultured-cream spread, set gently and drained in muslin in the refrigerator. This home method uses light cream and a small amount of cultured buttermilk.