Sidra natural
Dry, lightly sparkling cider from Asturias in northern Spain, pressed from cider apples, fermented without added sugar, matured through the winter and poured from a height.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
High risk
Soppressata di Calabria, starter-cultured
Calabrian soppressata is a flattened pork salami seasoned with pepper and wine. This entry documents a modern starter-cultured adaptation, not household instructions; the process lacks matched pathogen-reduction validation.
Viking Age butter
Cream agitated until its fat globules join into a solid mass and release buttermilk, the dairy fat a northern household could concentrate, salt and keep when milk itself would not last.
Elevated risk
Tchoukou
Tchoukou, also called Tikomart, is a thin, dry Nigerien cheese made to keep seasonal milk for later use. Documented methods use animal rennet, shape drained curd into sheets and dry it.
Elevated risk
Halloumi, cow-milk method
A firm cow-milk cheese cooked in hot whey, salted and folded with optional mint. This fresh halloumi keeps its shape when grilled or pan-fried.
High risk
Graviera, Cypriot sheep-milk method
This Cypriot graviera is a hard sheep-milk cheese with a dry rind and round eyes. Its curd is heated, pressed and dry-salted before a long cool ripening.
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.
High risk
Cooked-bean koji garum
Cooked-bean koji garum is a dark liquid seasoning made from soft-cooked beans, rice koji, salt and water. A long warm hold lets koji enzymes break down the mash.
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.
Elevated risk
Lafun
Lafun is a Nigerian fermented cassava flour described in historical accounts. This record documents reported processing stages, not a validated household method or a batch-specific cyanogen and moisture safety endpoint.
Elevated risk
Halloumi, raw-milk home method
A firm, pressed halloumi-style cheese made here from raw cow milk. Raw milk can carry harmful germs; this documented method is not validated for home production.
High risk
Gulf shrimp head-and-shell koji garum
Chef Alex Perry makes this modern shrimp garum from Gulf white shrimp heads and shells, koji, water and salt. He holds the mash at 60°C for two months, then strains the liquid for use as a seasoning.
Fresh Firm Tofu
Fresh firm tofu is made by coagulating cooked soybean milk, then draining and pressing the curds into a sliceable block. This version follows a published nigari method and traces tofu’s varied, contested history.
High risk
Yellow-pea koji garum
Yellow-pea koji garum is a dark liquid seasoning made by holding cooked split peas with rice koji, salt and water while the koji enzymes break down the mash.
Aso takanazuke
Takana mustard greens from Aso in Kumamoto are salted and pressed into a fresh spring pickle, or aged into a sour furuzuke that is fried and mixed into takana rice.
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.
High risk
Meat-trim koji garum
Meat-trim koji garum is a savoury liquid seasoning made by holding meat scraps with rice koji, salt and water at steady warmth before straining the mash.
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.
Pastırma
Dry-cured beef salted, air-dried and often coated with a spice paste called çemen before it is sold whole or sliced; a Turkish cured meat whose preservation rests on salting and drying.
High risk
Colatura di alici di Cetara
Colatura di alici is the amber liquid drained from salted anchovies matured in wooden containers in Cetara, on the Amalfi coast of Campania, and sold under a protected designation of origin.
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.
Home-style Neufchâtel
Pasteurized milk cultured with buttermilk or yogurt and set with rennet makes this soft, smooth Neufchâtel-style cheese, pressed into small forms and chilled.
Soy sauce
Soy sauce is a salted liquid seasoning made by growing koji mould on soybeans and grain, maturing the mash in brine and pressing out the liquid. Japan's shoyu is the best-documented form.
High risk
Tucupi negro
Tucupi negro is a dark, pungent sauce that Amazonian Indigenous women make by pressing bitter cassava, settling its starch and simmering the juice for hours until it thickens.
Elevated risk
Korean danyangju, single-stage nuruk makgeolli
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
Setaka no takana-zuke
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.
Aarchi and kurut (Altai dried curd)
A two-stage Altai dairy preparation: sour chegen is heated into soft aarchi, then portions are drained, pressed and traditionally smoked into firm kurut.
Poiré de Domfront
Naturally sparkling perry from the Bas Domfrontais in Normandy, pressed from high-stem orchard pears with at least 40% Plant de Blanc and carbonated by fermentation in the bottle.
Elevated risk
White gari from fermented cassava
White gari is grated cassava fermented for three days, then pressed, sieved and toasted dry into a coarse West African meal eaten soaked or as a stiff porridge.
Qvevri wine
Georgian wine fermented and matured in buried clay vessels called qvevri, usually with grape skins, pips and sometimes stems, in styles from amber to red that differ by region.
Elevated risk
Hatay pomegranate sour (nar ekşisi)
The registered Hatay method presses pomegranate arils and slowly concentrates the strained juice. Its 100 kg source batch and experienced-producer endpoint are retained; no home-scale time or shelf-life is inferred.
High risk
Tulum peyniri, yogurt-cultured method
Tulum peyniri is a Turkish cheese traditionally packed into animal-skin bags to mature. This sheep-milk method adds a thermophilic yogurt culture before renneting, draining and dry salting.
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.
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
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.
Elevated risk
Red oncom from okara with Neurospora starter
Red oncom is a West Javanese cake fermented from pressed soy pulp with a Neurospora starter, a little tapioca starch and vinegar. It is a different food from black oncom, made on another substrate with another mould.