Elevated risk
Coriander-and-green-chilli zhug-inspired sauce
Yemeni zhug inspires this fresh sauce of coriander, parsley and green chilli. Its weighed mild-chilli formula is one contemporary variation, not a canonical household recipe.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Elevated risk
pb.LifestyleandCulture whole-milk ricotta
This 2 L whole-milk acid-set batch is labelled ricotta by the creator: heat below boiling, add acid and salt, rest and drain without pressing. It is separate from whey recovery; yield is unstated.
Elevated risk
Burger sauce
Mayonnaise mixed with ketchup, drained pickle relish and yellow mustard makes a tangy, pickle-flecked sauce for burgers; these proportions are an untested starting point.
Elevated risk
Brovada DOP
Source-specific Brovada DOP producer method for Friuli Venezia Giulia turnips and red-grape marc. This records a regulated producer process; it is not a validated home-scale recipe.
Elevated risk
Chipotle
Chipotle is a ripe jalapeño pepper smoke-dried in a wood-fired cocedor. Camargo, Chihuahua, documents a large-scale version of the process; its source accounts do not establish a complete home batch or validated safety endpoint.
Bêche-de-mer (trepang)
Sea cucumber cleaned, boiled and dried, sometimes with smoke, into a long-keeping trade product; Makassan processing in Arnhem Land is documented from at least the eighteenth century.
Anadama
Anadama is a New England yeast loaf made with wheat flour, cornmeal and molasses. Scalded cornmeal enriches the dough, while molasses lends sweetness and a dark crust; it is especially good toasted or beside soup and baked beans.
Elevated risk
Aquafaba mayonnaise-style sauce
An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g.
Tuong ot (Vietnamese chilli sauce)
This cooked Vietnamese chilli sauce uses fresh chillies, garlic and tomato for a pourable, sweet-spicy condiment; heat varies with the chillies and how many seeds are removed.
Elevated risk
Utchema (Mozambican Hyphaene palm wine)
Utchema is a traditional palm wine made from Hyphaene petersiana sap in Mozambique’s Banhine National Park area. Available fieldwork identifies the drink and tapping economy but does not provide a complete controlled fermentation method.
Elevated risk
Altbier
A source-specific modern extract adaptation of Düsseldorf Altbier, with specialty malts, two hop additions and an ale yeast. It is distinct from a brewery's commercial Altbier process and from Kölsch.
Poolish
Poolish is a loose, unsalted bread preferment of roughly equal weights of wheat flour and water with a pinch of baker's yeast, left to ripen before it goes into the final dough.
Adygean salt
Adygean salt is a seasoned table salt associated with Adygea and the wider North Caucasian culinary tradition. Salt is blended with garlic and a variable selection of herbs and spices; the exact mix depends on the named style and maker.
Caribbean green seasoning
A fresh herb and aromatic paste of chadon beni (culantro), thyme, chives, celery, onion, garlic and peppers, blended with vinegar and water and used as the base for Trinidadian cooking.
Carbonated cordial, shrub or juice
A cold finished drink charged with carbon dioxide in a home carbonator that accepts liquids other than water. Carbonating is not fermentation and does not preserve the drink.
Quick tonkatsu-style serving sauce
A small-batch, non-fermented tomato, fruit and savoury sauce assembled for crisp tonkatsu and cabbage, inspired by Japanese yoshoku serving traditions.
Candied and glacé fruit
Candied fruit is fruit that has been repeatedly steeped in concentrated sugar syrup, which replaces part of its water with sugar, often followed by drying. It differs from fruit served in a thin syrup.
Elevated risk
Pikliz
Pikliz is a Haitian cabbage-and-vegetable condiment pickled with vinegar, citrus and hot peppers. It brings sharp acidity and chilli heat to rich fried foods; its history and shelf life remain unestablished here.
Canestrato-style basket cheese
A scalded cheese moulded in baskets and re-cooked in its forms in hot whey, made alongside a ricotta from the same milk, then acidified, brined and aged for months.
Challah: Jewish Museum Vienna version
A three-strand yeast-raised challah with flour, salt, yeast, water, neutral oil, honey and egg, based on a Jewish Museum Vienna home recipe.
Berries stored in seal oil
Berries, greens and fish eggs were kept in seal oil by Indigenous Alaskan communities. The oil seals the food from air, and the result depends on preparation and the surrounding conditions.
Berry jam without added pectin
A NCHFP berry jam made without added pectin: crushed berries and sugar are cooked to the desired gel point, hot-filled into sterile half-pint or pint jars, and processed in a boiling-water canner.
Chadon beni sauce
A bright green Trinidadian hot sauce of chadon beni (shado beni, culantro) with garlic, hot pepper, lime and water, blended to a pourable sauce for grilled meat, wings and eggs.
Caribbean mango pepper sauce
A cooked Caribbean hot sauce of ripe mango, habanero and other hot peppers, onion, garlic and citrus, blended smooth or left chunky.
High risk
Mintoumba
Cameroonian fermented fresh cassava mixed with red palm oil, wrapped and steamed as a cake.
Caribbean browning (burnt-sugar seasoning)
Caribbean browning is a dark liquid of deeply caramelised sugar, used in small amounts for colour and a smoky, bitter-sweet flavour in stews and black cake.
Jamaican Easter spice bun
A Jamaican Easter loaf made from a dark, sweet batter of stout, dried fruit and warm spices. This version uses baking powder and a loaf pan; yeast-raised variations are separate preparations.
High risk
Izushi
Hokkaido izushi layers fish, vegetables, rice and kōji for cold-season lactic fermentation. This MAFF recipe uses small hatahata with a vinegar pretreatment; it is one regional household formula, not a universal izushi method.
Hidatsa four-vegetables-mixed
Do´patsa-makihi´kĕ, or four-vegetables-mixed, combines beans, dried squash, corn meal and sunflower meal in a Hidatsa winter dish. This entry keeps a modern, untested adaptation separate from the historical account.
Lime pickle (Peter Kuruvita)
Peter Kuruvita’s published lime pickle stuffs 20 limes with rock salt, then simmers them in vinegar, sugar and chilli before a two-week rest.
Lapsi ko achar, Suryabinayak pulp method
A Suryabinayak municipal recipe cooks ripe lapsi pulp in sugar syrup with cloves, cardamom, cinnamon, sukumel and ginger juice to make a sweet Nepali achar.
Fresh English hot mustard
Ten grams of English mustard powder stirred with cool water into a thick cream: the plainest, sharpest mustard there is, mixed just before the meal.
Dried salted cod
Cod split, salted and dried on flakes until hard, a long-keeping fish that must be desalted and rehydrated before use; the salting and the extensive drying together make it portable where light salting or partial drying does not.
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.
Whole-tomato ketchup
A rounded house ketchup cooked from tinned plum tomatoes, onion, vinegar, sugar and a little warm spice, then blended, sieved and reduced to about 600 g.
Taioro as documented in a CAPL manual
Taioro is a Polynesian condiment of grated coconut fermented with freshwater prawn heads in seawater, then rested in a cool place for a day before it is used.
Elevated risk
Pakistani mango pickle
This Pakistani pickle coats firm green mango with chilli, turmeric, fenugreek, fennel and mustard oil. Its published sun-exposure schedule records a household method, but does not validate shelf-stable storage.
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.
Bunya nut storage (barnji, bon-yi)
Bunya nuts were cooked and kept in wet ground or water by peoples of south-eastern Queensland, and were also roasted, ground and pressed into cakes that could be cooked again and stored for later use.
Elevated risk
Kyrgyz Bozo
Kyrgyz Bozo is a mixed-fermented cereal drink made with ground grits, sprouted-wheat ugut and carried-over starter. This registry preparation leaves cereal selection, water and starter allocation unresolved.
Brocciu
Corsican Brocciu is a whey cheese made by heating sheep's or goat's whey with whole milk and salt, then gently draining the flocculated curds. It is eaten fresh or salted and ripened as Brocciu passu.
Tibetan chang
A 2005 Tibetan account describes cooked barley mixed with changdzi, fermented as moist grain, then steeped in water for an alcoholic drink. Grain and water amounts, starter dose and a verified safety endpoint are absent.
Bidus (Sámi reindeer stew)
Ann-Kristine Bongo's four-serving bidus from Sami Siida in Alta is a contemporary, festive reindeer stew simmered with onion, carrots and potatoes.
Aceto Balsamico di Modena IGP
A dark, balanced vinegar from Emilia-Romagna made by combining cooked or concentrated grape must with wine vinegar, then acetifying and refining it in wood under a protected specification.
Toasted sesame dipping sauce, without mayonnaise
A sesame-rich goma-dare-style dipping sauce made by loosening toasted sesame paste with water, soy sauce, rice vinegar and sugar; this original development formula remains untested.
Elevated risk
Sufu (fermented bean curd)
Sufu, or furu, is Chinese fermented tofu: bean curd is salted and ripened, often after a mould stage, into a soft, creamy, intensely savoury condiment.
Elevated risk
Sun-dried mushrooms
Sun-dried mushrooms are mushrooms spread in open sunlight and left to lose their water to solar heat and moving air, a method recorded in Nigeria, Tanzania, Mexico and among Algerian desert truffle gatherers.
High risk
Quick fresh-pack dill pickles
Whole small cucumbers are soaked in a measured salt solution, packed with dill and mustard seed, then covered with a boiling 5% vinegar brine and processed in a boiling-water canner.
High risk
Biltong
Strips of whole-muscle beef or game seasoned with salt, vinegar, roasted coriander and pepper and air-dried without cooking, sold anywhere from soft and moist to hard and very salty.
High risk
Mum (mam)
Mum is a Thai family of fermented meat preparations with distinct pork Mam-moo and beef Mam-neua forms. Sources document ingredients, casing and serving traditions, but not a validated home process.