Mочёные яблоки
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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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Myeolchi-aekjeot (Korean anchovy fish sauce)
Myeolchi-aekjeot is Korean anchovy sauce: whole anchovies salted to about 25 percent brine, fermented for months to years and filtered; its main use is as a kimchi seasoning.
High risk
Murrī
A dark, salty fermented condiment of the medieval Arabic kitchen, made from fermented barley and flour, which seasoned dishes where later cooks would use soy sauce, salt or sumac.
High risk
Momone
Momone is a Ghanaian salted and fermented fish condiment made from varied marine fish. Historical surveys describe both semi-dried and drier products, with salting and drying methods differing across coastal communities.
Baby-Swiss-style cheese
A washed-curd cheese with propionic bacteria, warmed by hot water in two steps and then held in a warm room for weeks so the bacteria can form its holes.
Louisiana fermented pepper sauce
Documentary account of Louisiana pepper sauces, using TABASCO's published barrel-aged commercial process as one specific example; the source does not provide a validated home recipe.
Kefir cheese, household cloth method
A soft cheese made by setting aside part of the day's milk kefir, draining it in a cloth and salting it through the evening, ready the next morning.
Kahudi
Kahudi is an Assamese mustard-seed condiment fermented with sour Thekera fruit into a strong mash; household methods and study results differ, and no validated home schedule exists.
Elevated risk
Jun
Jun is a fermented tea drink made with green tea and honey instead of the sweetened tea of kombucha. Its culture identity and origin are not established, and sealed bottles can build pressure and alcohol.
Jiangyou (Chinese soy sauce)
Jiangyou is the Chinese soy sauce family, an umbrella term for light, dark and seasoned sauces made by two main process families: high-salt liquid-state and low-salt solid-state brewing.
High risk
Hentak
Manipuri fermented fish-and-aroid paste, formed into balls or kept in an earthen pot, used to season Manipuri dishes. Its method is documented in outline only.
Gluten-free sourdough loaf with whole buckwheat groats
A gluten-free sourdough loaf of about 1 kg. A buckwheat and quinoa starter leavens a dough with cooked whole buckwheat groats, millet and a dark gluten-free bread mix, baked in a lidded pot.
Fermented lemonade from whole lemons
A lightly fizzy lemon drink made from peel-on lemons, water and sugar, held in a covered jar, bottled and kept going with small sugar and peel additions.
High risk
Tarhana and related dried fermented soup bases
Tarhana is a Turkish soup base: yoghurt, flour or semolina and usually onion, tomato and red pepper, fermented as a dough for days, rubbed into grains and dried.
Farinha d’água
Farinha d’água is a coarse cassava flour associated with Brazil's Amazon and Pará. This page documents one published experiment; it is not a household recipe or validated safety guide.
Doenjang meju
A cooked soybean brick, shaped and dried, that is fermented as a solid and later brined to make the Korean soy paste doenjang and the soy sauce ganjang.
High risk
Doenjang
Doenjang (된장) is a Korean fermented soybean paste made by brining meju, separating ganjang, then mashing and aging the solids. This recipe follows one documented Sunchang processing study.
Shoyuzuke
Foods steeped in soy sauce, a salty fermented seasoning liquid that transfers salt and fermentation products into them; shoyuzuke uses a transformed liquid medium rather than a fresh brine.
Elevated risk
Brovada DOP
Source-specific Brovada DOP producer method for Friuli Venezia Giulia turnips and red-grape marc. This records a regulated producer process; it is not a validated home-scale recipe.
Elevated risk
Kyrgyz Bozo
Kyrgyz Bozo is a mixed-fermented cereal drink made with ground grits, sprouted-wheat ugut and carried-over starter. This registry preparation leaves cereal selection, water and starter allocation unresolved.
Tibetan chang
A 2005 Tibetan account describes cooked barley mixed with changdzi, fermented as moist grain, then steeped in water for an alcoholic drink. Grain and water amounts, starter dose and a verified safety endpoint are absent.
High risk
Fermented beef heart and lung sauce
A 2023–2025 proof-of-concept made separate fermented extracts from beef heart and lung with Staphylococcus xylosus and protease. It reports supervised pilot findings, not a validated household method or a blended heart-and-lung formula.
Bagoong isda fish paste
Bagoong isda is a Philippine fish paste: whole small fish salted and left to ferment for a month or more in earthen jars. It is the fish counterpart of bagoong alamang.
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Wet-fermented Arabica coffee from Nanegal
Washed Arabica coffee from Nanegal in Ecuador: depulped beans held under water while microbes and enzymes strip the mucilage, then washed, soaked and sun-dried to green coffee.
Elevated risk
Tauco, Indonesian two-stage soybean paste
An Indonesian savoury soybean paste built in two stages: cooked beans and roasted flour carry a mould fermentation, then mature in salt brine into a thick, salty seasoning.
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Kodo ko jaanr (finger millet beer)
Finger millet fermented with marcha in surveyed Darjeeling and Sikkim communities. Tongba is the later warm-water extraction from the fermented grain. The cited accounts do not establish a complete or validated home batch.
Elevated risk
Burkina Faso dolo from sorghum malt
A Burkina Faso sorghum beer brewed from malted grain, soured by a spontaneous lactic stage and then fermented with a traditional yeast leaven.
Elevated risk
Chicha de jora with panela and pineapple peel
A contemporary Ecuadorian recipe simmers jora flour with spices, then adds panela and pineapple peel before a short spontaneous ferment. Its particular aromatics and measurements belong to this published adaptation.
Bacterial-type douchi
A Chinese fermented soybean condiment in which Bacillus-led bacteria, not moulds, drive the fermentation. Documented in Zunyi, Guizhou, and kept separate from mould-led douchi.
High risk
Meitei atingba rice beverage with Hamei starter
A Manipuri rice beverage: cooked rice is cooled to about 40°C, inoculated with Hamei starter cakes, fermented for a season-dependent spell, then held submerged before filtering.
Sourdough discard pretzels
Unfed sourdough starter flavours a soft pretzel dough raised with instant yeast. After a short rest, the dough is shaped, brushed with a sweet wash, salted and baked without a final proof.
Elevated risk
Koumiss (pasteurized mare milk)
Koumiss is a sour, lightly alcoholic mare-milk drink made by lactic bacteria and yeasts. This technical method uses pasteurized milk, a previous-batch starter and staged cooling.
Batabata-cha
A Japanese post-fermented tea from Asahi in Toyama: mature tea leaves are steamed and fermented aerobically in turned, self-heating heaps, then dried; traditionally boiled and whisked into a foam.
High risk
Finocchiona, starter-cultured
A Tuscan-style fennel salami made with pork and back fat. Toasted fennel, fennel pollen and Sambuca flavor this starter-cultured preparation.
Milk kefir
Milk kefir is a tangy fermented drink made with reusable grains of bacteria and yeasts. Grain fermentation can give the milk a light fizz and some alcohol.
Zhenjiang Black Vinegar
Zhenjiang black vinegar is a Chinese glutinous-rice vinegar made by mixed-culture fermentation, solid-state acetification, roasted-rice extraction and ageing, giving a dark, savoury, mildly sweet condiment.
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.
Elevated risk
Dosa batter
A naturally fermented South Indian rice-and-urad batter, ground fine and spread thin on a hot griddle. Fermentation lightens the batter and develops its gentle tang.
Dhokla
Dhokla is a Gujarati savoury steamed cake made from a fermented rice-and-pulse batter, whose lactic bacteria and yeasts give acidity, aroma and a porous crumb before steaming.
Kimoto and yamahai moto (traditional sake yeast starters)
Traditional Japanese sake yeast starters made from steamed rice, rice koji and water, acidified by naturally growing lactic acid bacteria. Kimoto grinds the rice mash with paddles; yamahai omits that step.
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.
Jiuniang (sweet fermented glutinous rice)
Chinese sweet fermented glutinous rice: steamed rice and a mixed jiuqu starter, where mould enzymes release sugar and yeast makes a little alcohol, eaten with its sweet liquid.
Elevated risk
Water kefir with sugar water and raisins
Water kefir grains culture lightly sweetened water into a tart, faintly fizzy drink, with raisins added as an optional dried-fruit nutrient. Alcohol, acidity and fermentation rate vary batch to batch.
Elevated risk
Ogi and akamu, fermented cereal slurry
Ogi or akamu is a wet fermented cereal preparation documented in Nigeria and Benin. Grain or maize starch is steeped, milled or sieved, then fermented by process-specific routes; evidence supports no universal method or safety limit.
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.
Elevated risk
Guimaras guinamos
Guinamos is a shrimp paste made on Guimaras in the Philippines: small shrimp salted by hand, sun-dried and trodden by foot until it turns smooth.
Elevated risk
Northern Nigerian pearl-millet kunu zaki
A thick, spiced northern Nigerian drink of pearl millet in which only part of the fermented slurry is cooked, so raw starch and gelatinised starch are recombined.
No-knead sourdough loaf
A ripe sourdough starter leavens this modern low-handling loaf. Three hourly folds organize the sticky dough before a long refrigerator rest, final proof and covered bake.
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.
Elevated risk
Koikuchi soy sauce
Japan's standard all-purpose soy sauce: soybeans and wheat grown over with koji mould, brined, fermented for months, pressed and usually heated into a reddish-brown, savoury liquid.