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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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.
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.
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.
Elevated risk
Semi-soft cheese
A mild whole-milk cheese set with starter and rennet, drained in a mould, dry-salted and ripened. This small-batch method appeared in Canadian home-dairy guidance.
High risk
Suovas
Salted reindeer meat hung in the smoke of a lávvu fire over willow, birch or juniper, then cooled and in some Sámi communities dried outdoors into travelling provisions.
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
Droëwors
South Africa's dried sausage: seasoned minced meat in narrow casings, dried until it can be eaten without cooking, which makes it a far more demanding product than fresh boerewors.
Charque
Beef salted heavily and dried into a strongly preserved ingredient that is desalted before it is cooked in stews; a Brazilian form of salt-dried meat that keeps far longer than the lightly salted carne-de-sol.
Carne-de-sol
Beef given limited salt and partial surface drying, a short-keeping Brazilian meat that is much less durable than fully dried charque and is treated as a cold-chain product.
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.
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.
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.
High risk
Fish sauce
Fish sauce is a clear, salty seasoning made by maturing fish with salt and drawing off the liquid. The broad family includes distinct regional sauces rather than one interchangeable method.
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
Norwegian pinnekjøtt
Norwegian Christmas lamb ribs, salted, matured and dried, then soaked and steamed over birch twigs. Smoked and unsmoked versions are both made.
Elevated risk
Newfoundland dried salt cod
Atlantic cod split, salted and dried on raised flakes along the Newfoundland and Labrador shore, manufactured ashore for markets across the Atlantic.
Mucor-type douchi
A Chinese fermented soybean condiment from Chongqing and Sichuan, made by growing Mucor-type mould on cooked beans, then salting and maturing them into dark, savoury, soft beans with a concentrated aroma.
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.
Elevated risk
Salted-dried pirarucu (manta)
Arapaima gigas split into broad mantas, salted, matured for days and dried into the sheets that travel Amazonian river markets as bacalhau da Amazônia.
Elevated risk
Carquín dried anchoveta
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.
High risk
Lonzino
Documentary account of Italian regional cured-loin traditions, including Tuscan and Marche variations; no home-cure instructions are provided because the published professional methods lack validated safety controls.
High risk
Salted Mushrooms
Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.
High risk
Mushroom garum (koji garum)
Mushroom garum is a savoury, smoked sauce made by crushing mushrooms with salt and rice koji and letting the mixture brew for months, a modern use of the garum method without fish.
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
Mahyawa (mahyaveh)
Mahyawa, also written mahyaveh, is a traditional fish sauce from southern Iran, made by salting small sardines or anchovies in water, maturing them in jars and seasoning the filtered liquid with mustard and spices.
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.
High risk
Smen
North Africa's matured butter: soured milk churned, the butter washed, heavily salted and left for months until lipolysis turns it into a pungent, cheese-like seasoning used a spoonful at a time.
High risk
Cacciatore salami
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.
High risk
Cato’s salted ham
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.
Barley miso (mugi miso)
A Japanese soybean paste fermented with barley koji and salt, made mostly in Kyushu, Shikoku and western Japan. It is sweet, savoury and grainy.
High risk
'Nduja di Spilinga
Soft, spreadable Calabrian pork sausage made with a great deal of red chilli and fatty pork, stuffed into natural casings, sometimes smoked and matured while staying soft.
High risk
Pla ra with roasted grain
A fish batch is washed, mixed with 800 g salt per about 5 kg fish, and packed with an unresolved roasted-grain addition; cleaning weight and storage duration are unclear.
High risk
Pla ra with mixed freshwater fish
Mixed freshwater fish are soaked, repeatedly washed, salted and packed with toasted ground paddy rice; the creator gives a 1.5 kg fish batch and an unmeasured ladle dose.
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
Saucisson sec, starter-cultured
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.
High risk
Sai krok Isan, starter-cultured
Sai krok Isan is a sour pork-and-rice sausage from northeastern Thailand. This garlic-rich version uses LHP-Dry starter and is cooked after fermentation.
High risk
Pla ra with pla soi and pla koom
Pla soi and pla koom are salted with coarse sea salt, held in bags and packed with later grain additions; the source leaves salt basis, bran dose and part of the sequence unclear.
Takuan (rice-bran fermented daikon)
Daikon is dried until pliable, then layered in seasoned rice bran and pressed for a long fermentation.
High risk
Kiełbasa lisiecka
A protected pork sausage associated with Liszki and Czernichów; its application describes commercial curing and smoking, not a home batch.