FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Nététou is a Senegalese condiment of fermented African locust bean cotyledons. Casamance accounts describe staged cooking, dehulling and 48–72 hours of fermentation; these are not validated household safety limits.
Natto is a Japanese fermented soybean food with a sticky coat and long strings, made by steaming soybeans and inoculating them with a natto Bacillus starter, then keeping them warm.
Nam prik pao is a Thai roasted chilli paste, sweet, salty and sour with only mild heat, used as a dip, a spread and a seasoning for cooked dishes.
Nam prik ong is a cooked Northern Thai dip of chilli, tomato and minced pork, seasoned with fermented soybean and eaten with vegetables, pork rind and eggs.
Grilled young green chillies, shallots and garlic are pounded with salt into a coarse northern Thai dip, finished with coriander and spring onion and eaten with sticky rice and vegetables.
Nam prik kapi is a Thai dip of matured shrimp paste pounded with garlic, bird's eye chilli and lime or tamarind, eaten with vegetables and rice.
Roasted chillies, shallot and garlic are pounded and loosened with fermented and plain fish sauce, boiled water and lime into a sharp Isan dip for grilled meat and fish.
Naan is a South Asian wheat flatbread; this eight-piece home version uses a yogurt-enriched yeasted dough cooked on a hot skillet or griddle.
Mochenye yabloki are whole apples held under prepared liquid for several weeks. Russian sources from 1892 and 1959 describe the method. It is not the same as vinegar pickling.
Myeolchi-aekjeot is Korean anchovy sauce: whole anchovies salted to about 25 percent brine, fermented for months to years and filtered; its main use is as a kimchi seasoning.
Must murri was a medieval Andalusi and North African seasoning of baked wheat dough, grape must and aromatics, cooked slowly in an oven.
Mushi-pan are Japanese steamed quick cakes made from a lightly sweetened wheat batter raised with baking powder. This four-cake version is cooked in paper-lined ramekins set in a shallow pan of boiling water.
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.
Odka, also called muqmad, is Somali meat that is dried, cut small, fried and kept under fat. It is a dried-meat preserve whose keeping depends on the whole sequence.
Australian green tomato pickles and relishes vary. This partial version follows ABC Western Victoria’s 2018 pickle recipe, not Beerenberg’s commercial formula. Sources document examples from 1944 onward, not a single origin.
A northern Italian condiment of candied fruit in syrup, flavoured with mustard. Its earliest documented link to Cremona is an 1604 printed recipe, which dates the record, not the invention.
Moungra is a Cypriot preparation of blanched cauliflower coated in mustard and sourdough slurry and matured about a week; the Cyprus Food Museum records three versions with different measures.
Mostarda is a northern Italian condiment of candied fruit in a mustard-flavoured syrup, served with boiled meats and cheeses.
Momone is a Ghanaian salted and fermented fish condiment made from varied marine fish. Historical surveys describe both semi-dried and drier products, with salting and drying methods differing across coastal communities.
A Brazilian table sauce made from hot peppers, most often dedo-de-moça, cooked briefly with onion, garlic and vinegar and then blended smooth. Household versions differ widely.
Mole verde is a green mole from Mexico and Oaxaca, built on tomatillos or green tomatoes, fresh herbs such as epazote and hoja santa, and ground pumpkin seeds or masa, with no need to toast dried chiles.
Mole negro is the darkest and most elaborate of Oaxaca's seven moles: dried chiles and seeds are toasted and charred, ground with nuts, spices, bread and chocolate, then fried and simmered into a thick black sauce.
Mole coloradito is one of Oaxaca's seven moles: a brick-red sauce built on ancho chiles and tomato, thickened with ground seeds and nuts and sweetened with fruit, served in a lighter, thinner form than mole negro.
Mole amarillo, also called amarillito, is a yellow to orange Oaxacan mole built on cooked chile purée, thickened with corn masa and flavoured with herbs such as hoja santa, with no chocolate or dense nut mixture.
Mauritian molasses rum is a commercial distilled spirit made from fermented sugar-industry molasses. An official ruling describes one 40% ABV Lazy Dodo bottling; the sources do not define a single recipe for the wider product family.
Pandanus fruit cooked, pulped and dried in the sun, then dried further with heat and wrapped for storage in the Marshall Islands.
Mojo criollo is a Cuban sauce of garlic and sour orange juice with oil and herbs, used to marinate roast pork and as a dip.
Karashi-su-miso is a smooth Japanese sauce of sweet miso, rice vinegar and hot mustard, stirred together for vegetables, seafood or poached fish.
A square Moroccan layered griddle bread made from lightly yeasted wheat dough, stretched thin, folded with semolina and butter, and cooked until crisp and golden.
Fauzia’s Mombasa mkate wa sinia blends soaked rice with coconut milk, sugar, cardamom and yeast, then sets it covered on the hob and browns the top under a grill.
Hon-mirin is a Japanese rice seasoning made by saccharifying glutinous rice with rice koji in shochu, then pressing and usually heating the mash.
A Syrian red pepper and walnut dip usually linked to Aleppo, thickened with breadcrumbs and sharpened with pomegranate molasses, with Aleppo pepper and cumin.
Fruit pulp spread into thin sheets or shaped into cakes and dried, a compact, portable way of keeping fruit in western and central Asia and among Indigenous North Americans.
A South African sweetcorn loaf made from a rich, yeast-raised batter with both creamed sweetcorn and drained kernels. This version is baked in a loaf tin; it is distinct from steamed mielie breads and from maize-meal quick breads.
Merkén is the Mapuche seasoning of dried, smoked and ground ají cacho de cabra chile, sometimes with toasted coriander seed and salt, made in the Maule and La Araucanía regions of Chile.
Megrelian chvishtari uses a maize dough with sulguni wrapped around a cheese piece, then cooks covered over low heat in a skillet.
A documented Megrelian red pepper, garlic and herb paste with salt and ground spices. This preparation is mixed, not fermented; its source gives no validated preservation method or shelf life.
A dairy-free Algerian semolina bread made with yeast, shaped as one round loaf, brushed with egg yolk and baked in a 400°F oven.
Masi ʻulu is a Samoan breadfruit paste fermented in a leaf-lined pit, kneaded, formed into loaves, wrapped in leaves and baked. A secondary FAO account describes the method; no household batch is established.
Masi fa‘i is a Western Samoan paste made by fermenting unripe banana in leaf-lined pits, later formed into loaves and baked. A secondary FAO account describes the method; no modern household batch is established.
Martabak manis is a thick Indonesian griddle pancake with a porous, honeycomb crumb, cooked under a lid and finished with butter and sweet toppings.
Baranjski kulen is a Croatian protected fermented pork sausage seasoned with sweet and hot paprika, garlic and white pepper, stuffed into a pig’s caecum called katica, cold-smoked and matured.
A Bolivian wheat roll shaped with a central slash, proofed twice, and baked with steam for a crisp crust; this measured version is identified as paceño style.
A small home-pan adaptation of Levantine markouk: rested wheat dough rolled into small rounds and cooked quickly on a hot flat pan. It is thicker and smaller than the hand-stretched sheets made on a saj.
Marinara is a quick Italian-American tomato sauce; arrabbiata is a distinct Roman tomato sauce with red chilli. They share a simple cooked tomato-and-garlic base but are not the same sauce.
A refrigerated pork-belly brine combines beer and maple syrup with salt, garlic powder and measured Cure #1.
Mapi' are Hidatsa sunflower-seed balls formed from parched meal. This modern, untested kitchen adaptation uses toasted kernels and keeps the historical method distinct.
Dabu-dabu is a raw North Sulawesi relish of chopped chillies, shallot, scallion and tomato, dressed with salt and lime juice or coconut oil.
A washed-curd cheese with propionic bacteria, warmed by hot water in two steps and then held in a warm room for weeks so the bacteria can form its holes.
A coarse, sour Andhra chutney of raw mango and fresh coconut ground with browned urad dal and hot chillies, finished with a mustard tempering and eaten with hot rice.