Malted wheat and seeded loaf
Two soft, savoury-sweet wheat loaves with malted flour, mixed seeds, butter and honey.
Recipes
1504 records with their sources, across 11 categories.
Recipes
High risk
Ma (Marquesan fermented breadfruit)
Marquesan ma is fermented breadfruit paste stored in pits and prepared as popoi. The source describes the process and dishes but gives no validated household method.
Lunu miris (Sri Lankan chilli and onion sambol)
Lunu miris is Sri Lanka's pounded onion and chilli sambol: chilli flakes and red onion crushed with salt and lime, often with Maldive fish, eaten in small amounts with hoppers, pol roti and kiribath.
Elevated risk
Lung-siej
Young Dendrocalamus hamiltonii shoots fermented in a bamboo cylinder in a stream or in a sealed bottle above a kitchen oven, from Khasi households in Meghalaya.
Lunu miris (DailyLife.lk source batch)
A Sri Lankan lunu miris made by pounding onion and chilli flakes with lime; Maldive fish is optional.
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.
Louisiana fermented pepper sauce
Documentary account of Louisiana pepper sauces, using TABASCO's published barrel-aged commercial process as one specific example; the source does not provide a validated home recipe.
Llajua (Bolivian Tomato and Locoto Sauce)
A fresh Bolivian table sauce of tomato, locoto chilli and herbs, following the La Paz municipal formula. Regional preparations vary.
Liquamen ex piris (Palladius' pear liquamen)
A late-antique Roman recipe in which very ripe pears are crushed with salt, matured for three months and drained, giving a pale liquid called liquamen.
Limburgse stroop
Limburgse stroop is a regional family of cooked fruit syrups from Dutch and Belgian Limburg. Producers blend apples, pears and beet differently, so no single formula exists.
Lihing
A 2024 Ranau account describes Kadazan-Dusun Lihing as glutinous rice fermented with sasad for two to three months or longer. Starter quantity and a validated safety endpoint are not established.
Libritos de grasa
Libritos de grasa are small Argentine laminated yeast rolls made with wheat flour and beef fat, folded into book-like pieces and served with mate.
Lepinja (Balkan flatbread)
Six soft yeast-raised flatbreads using Jernej Kitchen’s home method.
High risk
Leirou
Leirou is fish smoked in a prepared kiln or room by processors around Loktak Lake in Manipur, India, a method the local survey keeps apart from open-flame ngaphak.
Lao-style roasted tomato jeow
Roasted tomatoes, shallots, garlic and chillies are pounded into a coarse Lao-style dip, then seasoned with fish sauce, optional lime and coriander.
High risk
Lanhouin
Lanhouin is a strongly flavoured fermented fish condiment documented in coastal West Africa, including southern Benin. This page records one published research reproduction as evidence, not as a validated home-preservation recipe.
Labneh, Awassi bag-drained method
Labneh made from boiled Awassi sheep's milk, cultured with a little of the previous batch and drained in a bag for about a week, with salt added each day.
Laminated galleta de campaña
A Uruguayan wheat dough is laminated with fat, cut into squares, proofed until doubled, and baked at 180°C for a crisp outside and layered crumb.
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.
High risk
Kumkum
Kumkum is a Cameroonian fermented-cassava preparation described as balls dried over a fireplace and stored or milled into flour. Sources also describe a sun-dried market form; they give no Kumkum-specific safety endpoint.
Kysané zeľí
Kysané zeľí is Czech sour cabbage: shredded cabbage layered with salt and caraway and pressed in a wooden barrel. The regional account is descriptive and gives no validated salt ratio or endpoint.
Křížaly
Křížaly are Czech dried apple or pear pieces. The name has regional meanings beyond apple slices, and drying practice varies by place and dryer.
Koya-dofu (freeze-dried tofu)
Tofu frozen, thawed, pressed and dried into a porous, durable soybean food; Japanese sources trace the tradition to the late Kamakura period.
Kōri-dōfu (frozen and dried tofu)
Japanese tofu frozen, aged below freezing, thawed and dried to a light sponge that is simmered in dashi; Iwadeyama makes it in winter air.
Korean-style sweet-sour mustard dressing
A fresh sweet-sour mustard dressing for cold cucumber and pear or a freshly prepared salad. Its gram-based proportions are original and are not copied from Maangchi’s gyeoja-naengchae recipe.
High risk
Koobi
Koobi is Ghanaian salted and dried tilapia. Sources differ on the brief ripening stage and drying period, and do not establish a single validated household process. This entry records documented variants and their limits.
Kobbari mamidikaya pachhadi (Gayatri Vantillu batch)
A Telugu coconut and raw mango pachhadi with a separately fried spice mixture.
Kisla repa
Kisla repa is Slovenian sour turnip, made either from grated turnip or from whole roots; a 2023 household guide gives a 1 kg grated batch salted with 20 g salt.
Elevated risk
Kilishi
Kilishi is a Hausa-land dried meat from northern Nigeria and southern Niger: thin slices of beef or other meat, dried, coated in a spiced groundnut paste and dried again.
Elevated risk
Khorisa
Khorisa is an Assamese fermented bamboo-shoot food. This page records cultural and lab accounts, not a validated home method. FSANZ says shoots must be fully cooked before eating; it does not validate Khorisa or set its cooking time.
Khobz
A Moroccan round wheat bread with a firm crust and coarse interior; this home formula makes two 8-inch loaves for serving with meals.
Khiyār shūr
Khiyār shūr is an Iranian cucumber pickle made in several ways; one household account in salt water is set out here, while vinegar recipes and acidified laboratory brines are kept separate.
Elevated risk
Kharoli
A strong Assamese condiment of mustard seed mixed with khar, an alkaline banana-ash filtrate, wrapped in leaves and fermented in bamboo over a fire or in a kitchen pot.
Kefir cheese, household cloth method
A soft cheese made by setting aside part of the day's milk kefir, draining it in a cloth and salting it through the evening, ready the next morning.
Elevated risk
Karjalanpiirakka
Karjalanpiirakka are open, pleated rye-and-wheat pastries filled with creamy rice porridge, baked hot and brushed with butter and milk.
Karashi (Japanese hot mustard paste)
Karashi is Japan's hot mustard: powder stirred with a little water into a stiff paste, covered for a few minutes so the heat develops, and served in small dabs with oden, natto and fried food.
Kapusta kiszona z beczki
Kapusta kiszona z beczki is barrel-fermented cabbage from the Kołobrzeg area, entered on Poland’s List of Traditional Products in 2008. It is salted and fermented, with raw grated carrot added after souring.
Elevated risk
Kalou
Kalou is Seychellois coconut-palm toddy: sap from an unopened flower stalk is collected and ferments naturally into an alcoholic drink. Sources document the identity and tapping tradition but no validated batch or alcohol endpoint.
Kanelbullar (Swedish cinnamon buns)
Soft Swedish wheat buns filled with butter, sugar and cinnamon. This 20-bun home batch uses fresh yeast, two short proofs and pearl sugar.
Kaisersemmel / Kaiser roll
The Kaisersemmel is an Austrian wheat roll with a five-part star, associated with Vienna and the Viennese breakfast. The formula below is a technical bakery batch of 30 rolls from the Austrian ministry.
Kahudi
Kahudi is an Assamese mustard-seed condiment fermented with sour Thekera fruit into a strong mash; household methods and study results differ, and no validated home schedule exists.
Elevated risk
Juju dhau
Juju dhau is a rich Newar cultured milk associated with Bhaktapur, Nepal. A local account describes buffalo milk concentrated by boiling, inoculated with previous-day curd and set in earthen pots.
Elevated risk
Jun
Jun is a fermented tea drink made with green tea and honey instead of the sweetened tea of kombucha. Its culture identity and origin are not established, and sealed bottles can build pressure and alcohol.
Juoda ruginė duona (Lithuanian black rye bread)
A Lithuanian dark rye loaf made with an overnight rye preferment, caraway, honey and sugar, then proofed in a loaf pan and baked in two stages.
Jiangyou (Chinese soy sauce)
Jiangyou is the Chinese soy sauce family, an umbrella term for light, dark and seasoned sauces made by two main process families: high-salt liquid-state and low-salt solid-state brewing.
Jianbing with a Wheat Batter and Crispy Noodles
A four-serving home adaptation of jianbing: thin wheat batter cooked with egg, spring onion and sesame, then folded around crisp fried noodles and sauce.
Jeow bong
Jeow bong is a Lao paste of dried chilli, shallot, garlic and galangal cooked with buffalo or cow skin, a Luang Prabang specialty eaten with sticky rice and grilled meat.
Elevated risk
Boerewors
A coarse South African farmhouse sausage of beef with pork or mutton fat, defined by its coriander seasoning and cooked fresh over coals rather than preserved.
Honey dabo
Ethiopian breakfast honey bread: two rosemary-scented yeast loaves shaped in pans and baked at 400°F.
Honduran semitas with coating
Honduran sweet yeast breads made from an egg-enriched dough, covered in a separate sugar-and-butter paste and baked in golf-ball-sized portions.