Elevated risk
Lacto-fermented beets
Raw beetroot cut and packed into a jar under a salt-water brine, fermented until sour and deeply coloured; the batch weight is not recorded.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
White cabbage sauerkraut
A Penn State Extension crock method mixes 5 lb of shredded cabbage with 3 tablespoons of canning or pickling salt, packs it under its own brine and ferments it in a covered container.
High risk
Surströmming
Salted, barrel-fermented Baltic herring from Sweden, surströmming is packed in shallow tins where fermentation may continue. Its traditional production is a specialist commercial process, not a household formula.
High risk
Myeolchi jeot
Salted anchovies mature in a covered jar with brine. The fish can be seasoned for a meal, while the expressed liquid seasons kimchi and other dishes.
Sato dong
Thai pickle of stink bean seeds, Parkia speciosa, with the testa left on, held in a 10 percent salt brine in a glass jar in shade. JIRCAS records a three to four day ferment and a separate seven day flavour note.
Sudanese braided cheese in brine
Sudanese braided cheese: curd ladled, salted, cut into strips and braided, then salted in brine and packed into tins filled with brine. A staple kept in brine rather than dried.
Spey chrourk
Cambodian pickle of blanched Chinese mustard greens, dried, then packed in a sweet-salt brine. Sold in Phnom Penh markets and made at home. The readiness times in the home recipe are not validated.
Sieng
A Cambodian fermented soybean food in which cooked beans ferment into a sticky alkaline mass, then are preserved and matured in salt brine, sometimes sweetened with sugar.
Elevated risk
Greek-style black olives in brine
Ripe olives go straight into brine with no lye and cure for months, mostly by yeasts. The home method here is the University of California two-stage brine.
High risk
Kashkaval, traditional sheep-milk method
Kashkaval is a firm sheep-milk cheese whose acidified curd is worked in hot brine. This large-batch method finishes with repeated dry salting, wax coating and cool ripening.
Elevated risk
Spanish-style green olives
Spanish-style green olives, or Sevillian green olives, are green fruit treated with lye, rinsed, then fermented in brine for two to six months. The household batch here is a UC ANR method.
Elevated risk
Kusaya
Izu Islands fish cured by repeated immersion in a maintained microbial brine, then dried. The reused brine, not drying alone, is what defines the product.
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.
High risk
Pastrami
Pastrami is beef brined, rubbed with spices, smoked and steamed, the New York Jewish deli meat served hot and hand-carved on rye. Its origin is argued between competing accounts.
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.
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.
Dongbei suancai
Napa cabbage fermented in a salt brine in Northeast China, traditionally in large ceramic or glass jars, until it turns sour.
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.
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.
Elevated risk
Sufu (fermented bean curd)
Sufu, or furu, is Chinese fermented tofu: bean curd is salted and ripened, often after a mould stage, into a soft, creamy, intensely savoury condiment.
High risk
Red Mucor-ripened sufu
Red sufu is tofu grown with an identified Mucor racemosus mould, salted, seasoned with red pepper and zanthoxylum, then matured under brine for 180 days.
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.
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
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.
Feta-style cheese, hot whey-brined
Whole milk set with a mesophilic starter and rennet makes a fresh, crumbly feta-style cheese. Its curds pass through hot salted whey before molding.
Elevated risk
Tinapa
Filipino smoked fish, most often scad, sardinella or milkfish, brined and smoked, and eaten whole or flaked into other dishes.
Cappero di Pantelleria
A protected Sicilian product: unopened caper buds from the island of Pantelleria, dry-salted with sea salt in a two-stage process that encourages lactic fermentation.
Elevated risk
Lacto-fermented garlic cloves
A small brine ferment of peeled garlic; the video also demonstrates optional onion and herbs.
Lacto-fermented okra pickles
Whole okra packs into a pint jar with garlic, salt, whey and water for a short room-temperature fermentation.
Elevated risk
Hot sauce (fermented pepper)
Fresh hot peppers ferment beneath a measured salt brine, then become a bright, tangy sauce blended from the peppers and their liquor.
High risk
Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.
High risk
Nam pla
Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.
Sauerreuben (fermented turnips)
Shredded turnips and carrots are dry-salted, pressed beneath their juice and fermented as a cabbage-free kraut-style preserve.
Pak-kaat-dorng (sweet rice-wash method)
Thai sweet mustard greens wilted in sun, packed in earthenware under a salt and palm-sugar brine with rice-wash water, then sunned three to five days.
Elevated risk
Sicilian-style green brine olives
Green-ripe olives are fermented in seasoned, vinegar-adjusted brine; UC ANR gives size-dependent salt concentrations and multi-month handling.
Red cabbage sauerkraut
Red cabbage shredded, salted and fermented in its own brine; the pigment gives a deep violet kraut with a sharper flavour than the white-cabbage form.
Fermented dill pickles
Trimmed cucumbers layered with dill and covered with a salt brine containing 5% vinegar, weighted and fermented three to six weeks.
High risk
Kefalotyri, Cypriot method
Kefalotyri is a hard sheep-and-goat-milk cheese made in Cyprus as well as Greece. This Cypriot method cooks and presses the curd, then brines, coats and matures the cheese.
Elevated risk
Mixed vegetables in one-litre brine
A 2 L jar holds cut carrot, radish, cauliflower, zucchini and pepper under a one-litre salt brine with aromatics; the source gives no produce mass or qualified endpoint.
Elevated risk
Salted-whey mozzarella-style curd
A Ukrainian creator sets fresh cow’s milk with vinegar, squeezes the curd, warms it in salted whey, then stretches it and cools it in water.
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.
Ma-kork-nam-dorng (Thai pickled Spanish plum)
Mature Spanish plums are covered with a 20% volume salt solution and fermented under shade for ten days.
Kislyi arbuz (fermented watermelon)
Watermelon pieces with rind ferment in a dill, garlic and pepper brine in a family preparation linked to Kishinev, Moldova.
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.
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.