FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Maldive fish is a hard, smoke-dried tuna product made in the Maldives and traded especially to Sri Lanka, where it is known as umbalakada. Cooks shave or pound it into a concentrated savory seasoning for sambols, curries and other dishes.
Japanese skipjack tuna cooked, then repeatedly smoked and dried over a wood fire by the hand-fired tebiyama method into a hard block for shaving into dashi: the first stage of katsuobushi.
Katsuobushi is skipjack tuna cooked, smoked and dried into a hard block that is shaved into flakes for dashi and toppings. Some styles stop at the smoke-dried stage; others receive carefully managed mold maturation.
Sinki is a salt-free, fermented radish-taproot product dried after fermentation. Published jar and pit accounts use different conditions; neither supplies a validated home-preservation endpoint.
Judima is a Dimasa fermented rice drink from Assam. A 2022 Dhansiri account describes humao starter and rice fermentation, but sources disagree on the thembra bark species and do not provide a complete or validated home batch.
Elena Paravantes gives a modern 50/50 whole-grain barley and wheat rusk recipe, shaped as one scored loaf, baked, separated into slices and dried in a low oven. The second rise has no stated duration.
Giant red mustard leaves are dried, layered with salt and chile, pressed in a wooden tub, drained after a week and left through the rainy season.
Ogiri-okpei is a Nigerian condiment of cooked Prosopis africana cotyledons left to ferment spontaneously in leaf-lined containers, then ground and dried.
Small Italian hunter-style salami of lean pork, firm fat, salt, pepper and garlic, mildly acidified and dry-matured; protected as Salamini Italiani alla Cacciatora DOP.
Cato the Elder records a second-century BCE sequence for salting, air-drying, and smoking ham. This historical account is not a validated modern curing protocol.
Abacha is a fermented cassava-strip preparation from southeastern Nigeria, sold wet or dried and later rehydrated for meals such as African salad.
Ripe mango pulp spread thin and dried as a chewy fruit leather. This entry records one controlled unsweetened experiment and distinguishes it from Bengali sun-dried aamshotto and sweetened or spiced variants.
An opaque Kenyan maize beer: fermented maize paste is roasted into tsimbale, then mixed with finger-millet malt called kimera at ten to one and fermented a second time.
Thin slices of sour unripe mango are sun-dried over four days and ground into a tangy powder, following a five-fruit account published with an Indian mango study.
Saucisson sec is a French dry sausage of seasoned pork and fat. This version uses Flavor of Italy starter, white wine and an optional Mold 600 surface culture.
Wilted and shredded Brassica rapa rayo-sag leaves, packed under warm water in earthenware, fermented five to seven days, then sun-dried as Nepali gundruk.
Radish greens wilted, packed into an earthen pot with warm water and fermented without salt, then sun-dried into Nepal's dark, sour gundruk.
A traditional Beninese inoculum made from fermented roselle, cotton or baobab seeds, rich in bacterial spores, added to cooked African locust beans to speed up fermentation and soften them into sonru.
Daikon is dried until pliable, then layered in seasoned rice bran and pressed for a long fermentation.
Soybeans boiled soft and fermented in a leaf-lined basket by the hearth, then in many Naga households pounded, wrapped in leaves and fermented again into a dark, pungent seasoning paste.
Małopolska plums smoked and part-dried over a wood fire in a regional kiln for several days, giving a dark, concentrated fruit with a protected name.
Iburigakko is Akita pickled daikon dried with smoke before it is fermented in rice bran.
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.
Black soybeans cooked, inoculated with a named Bacillus subtilis culture and fermented warm and humid into northern Thailand's thua nao, then optionally dried into thin discs.
A sticky fermented soybean food of the eastern Himalaya, made here with a measured addition of firewood ash as an alkaline aid to the bacteria that drive it.
An alcoholic, opaque and bitter sorghum beer from Maroua, northern Cameroon, made from malted sorghum and fermented with a chai starter.
Apple slices dried until most of their water has gone, shrinking and concentrating into leathery or crisp rings, with the modern controls that a plausible old technique turns out to need.
Greenlandic capelin dried whole on rocks, among crowberry vegetation or on buildings, and the microbial research that has made this small fish unusually well studied.
Kodiak salmon, halibut and cod cut as seg'aq and hung on an initaq rack to become tamuuq, with kac'amaasaq and kupcuunaq named as different results.
