FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
A cold-drained labneh method excerpted from the Soframiz cookbook: plain whole-milk Greek yogurt is lightly pressed in cheesecloth and refrigerated overnight, up to two days. This is distinct from Gavin Webber’s 2018 cupboard-drained batch.
Norwegian Christmas lamb ribs, salted, matured and dried, then soaked and steamed over birch twigs. Smoked and unsmoked versions are both made.
Atlantic cod split, salted and dried on raised flakes along the Newfoundland and Labrador shore, manufactured ashore for markets across the Atlantic.
Mazavaroo is a Mauritian hot chilli paste of fresh chillies, garlic, salt and oil with lemon or lime. It is kept refrigerated, and the reviewed recipes say it should rest for days before use.
Socca is a thin chickpea-batter pancake from Nice, cooked on a very hot copper plate and served piping hot. This page follows the Nice source; the Genoa farinata formula, which conflicts on water quantity, is not blended in.
An experimental sweet mushroom preserve developed in Indian food-processing research, made by cooking mushroom pulp with sugar, added pectin and citric acid until concentrated into a thick, spreadable jam.
A fresh Mauritian coriander chutney, blended with oil, green onion, chilli and lime, and served beside curry.
Danish remoulade is a thick, yellow, mayonnaise-based sauce flecked with finely chopped pickled vegetables. Arla’s quick home version stirs piccalilli remoulade purée with mayonnaise, crème fraîche, diced apple and capers.
An untested modern miso-based sauce inspired by hoisin's sweet, savory profile; this prototype is not traditional hoisin or a copy of a commercial brand.
Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.
A contemporary Ecuadorian hot sauce that pairs passion fruit juice with boiled chile peppers, oil and lime.
Cooked white beans warm gently with a little deboned, ready-to-eat commercial bokkom flesh, garlic, lemon and parsley. This is a contemporary serving adaptation, not a documented inherited Cape dish.
A thick Greek garlic purée bound with olive oil and a starch of potato, walnut, almond or soaked bread, served with fried fish and vegetables.
A strongly flavoured Provencal garlic sauce of chilli or cayenne, saffron, olive oil and bread or egg, served on bread with fish soup and bouillabaisse.
Protected solar-dried mushrooms are slices of wild Suillus luteus dried under a shade cover, a fitotoldo, rather than in open sun, as tested in an experimental study from Apurímac, Peru.
A thick, dark, sweet-salty Chinese condiment built on fermented soybean paste. This page gives one quick home version and records how commercial formulas differ.
A spicy peanut hot sauce from the Popayán and Cauca region of Colombia, traditionally served with pipián empanadas and tamales.
Thousand Island dressing is a pink, sweet-savoury dressing of mayonnaise, tomato condiment and chopped pickle relish, named for the Thousand Islands region on the St. Lawrence River, where its origin is placed.
Ají verde is a Peruvian green sauce of coriander, chilli, onion and garlic in a mayonnaise or cheese base. It is best known through Peruvian restaurant cooking abroad.
A fresh, uncooked Ecuadorian table sauce of hot pepper, cilantro, garlic and lime, served with most everyday dishes.
A French cold sauce, in its modern sense a vinaigrette with capers, parsley, chervil, tarragon and shallot or onion, served with fish, shellfish, meat and celeriac.
New Mexican green chile sauce is a cooked sauce of roasted fresh green chile, onion and garlic, thickened with a little flour and a 15-minute simmer in stock.
A Haitian seasoning base of fresh herbs, peppers, onion, garlic, citrus and vinegar, blended to a paste, used to marinate meat and fish and to start soups, stews, rice and beans.
Pebre is a Chilean condiment with many local versions. This partial fresh tomato version follows Chile Travel’s ingredients; vinegar is optional. Sources document picante heat and variants but no fixed proportions or precise origin.
A fresh Maharashtrian chutney of wet coconut and garlic, ground with chilli and salt and finished with lemon; Royal Chef Sujata serves it with jhunka-bhakri.
Hearth-dried mushrooms are dried on shelves above a cooking fire, so heat and smoke reach them. Tanzanian records describe the method; a Vietnamese study tested smoke-dried shiitake for fuel-dependent contaminants.
Toasted sesame seeds and sea salt are ground together into a coarse seasoning for rice. This small pan-roasted batch keeps most of the seed texture.
A modern, non-fermented mushroom catsup: mushrooms simmer with cider vinegar, shallot and spices, then become either a thin seasoning or a thicker sauce.
A Javanese-style Indonesian savoury parcel of thin rested wheat dough folded around curry-seasoned beef and egg, then cooked in an oiled skillet.
Montréal smoked meat is a brisket-centred Jewish deli specialty shaped by migration and Montréal's restaurant culture. This entry documents reported commercial traditions and one deli's account; it is not a home-curing method.
A red sauce of garlic, dried or fresh red pepper, paprika and cumin in olive oil and vinegar, served with salt-cooked potatoes across the Canary Islands.
A Swedish ready-to-dress herring preparation: add the classic sliced aromatics and spices to already prepared herring, then serve or chill for fuller flavour.
A complex Mexican sauce from Puebla of dried chiles, nuts, seeds, spices and often chocolate, roasted, ground and simmered for a long time. Chocolate is one component, not its definition.
Miti is a fresh Fijian coconut sauce of grated coconut cream with onion, chilli, citrus and salt. It is served raw with fish and is distinct from the fermented miti of Tahiti.
A Swedish uncooked lingonberry accompaniment: frozen berries are mixed with granulated sugar and thawed, with occasional stirring, until the sugar dissolves.
A Japanese jelly made by boiling agar-rich red seaweed, straining the extract and letting it set, then pressing it into strands served with vinegar-soy sauce or sweet syrup.
Arapaima gigas split into broad mantas, salted, matured for days and dried into the sheets that travel Amazonian river markets as bacalhau da Amazônia.
Whole smoked-dried chipotles simmer in a tomato, vinegar and spice adobo: a Mexican condiment with smoky heat and a sauce that seasons the chile as it softens.
Chiloé potato cakes combine cooked mashed potatoes with drained raw grated potato; this measured version is fried and yields 20.
Jamaica's best-known dish: salt-cured cod desalted and flaked, then folded through ackee arils with onion, tomato, sweet pepper, thyme and Scotch bonnet.
South African braai parcels of seasoned lamb liver wrapped in caul fat (netvet), which crisps and renders as the filling cooks.
A moist Andhra peanut chutney: roasted groundnuts ground with fried dried chillies and tamarind, folded into a roasted tomato-and-spice mix with raw onion, and eaten with khichdi, attu or idli.
Anchoveta salted, drained of sanguaza and sun-dried on sand or stones at Caleta de Carquín, a technique declared part of Peru's cultural heritage in 2016.
Fresh sliced chillies, fish sauce and lime form a sharp Thai table condiment. Spoon a little alongside rice, eggs or other cooked dishes.
A Korean soup of rehydrated brown seaweed simmered with beef, seafood or a plain seasoned broth, traditionally served after childbirth, on birthdays and as an everyday meal.
Kinema ra golbheda ko achar combines already-fermented soybean kinema with tomatoes, onion, garlic and spices, finished with sesame powder and fresh garnish, and is eaten with rice or toast.
Dried salmon broken down, pounded to a meal and pressed into grass baskets lined with fish skin: the compact trade food of Celilo Falls and The Dalles.
A South African boerie roll puts fully cooked boerewors in a soft bread roll and tops it with warm tomato-and-onion smoor.
Amabito no Moshio is a modern, pale beige Japanese seaweed salt made from Seto Inland Sea water and hondawara seaweed. Its documented factory method concentrates filtered brine in kettles, then separates and dries the salt.
Welsh laverbread is hand-gathered purple laver slowly cooked to a dark green-black paste, eaten with oatmeal, bacon and cockles or on toast.
