Vinegar and pepper barbecue sauce
A thin eastern North Carolina sauce of distilled vinegar, pepper flakes, black pepper and salt, mixed cold and used to season chopped or pulled pork.
Recipes
1504 records with their sources, across 11 categories.
Recipes
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.
Ocopa
Ocopa is a sauce from Arequipa, Peru, of huacatay, dried mirasol chillies, nuts, fresh cheese and soda crackers. It is usually spooned over boiled potatoes.
High risk
Nam pla
Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.
Tempero pronto
Tempero pronto is a fresh Brazilian paste of garlic, onion and salt, ground with oil and kept ready to start a dish. It is the Brazilian counterpart of sofrito and refogado.
Elevated risk
Pontack elderberry sauce
An English elderberry condiment of vinegar, shallots and warm spices, historically called a catsup and tied to Pontac's Head tavern in London.
Wojapi
Wojapi is a cooked berry sauce of the Lakota and Dakota peoples of the Northern Plains, traditionally made from pounded chokecherries and today most often made with blueberries and a starch.
South Carolina mustard barbecue sauce
South Carolina mustard barbecue sauce is a yellow-to-golden sauce built on prepared mustard, balanced with vinegar, sweetness and spice, and associated with the Midlands of the state.
Carolina vinegar and light-tomato barbecue sauce
Light tomato barbecue sauce is a thin, sharp South Carolina sauce: a vinegar and pepper base with a small amount of ketchup, sitting between the clear vinegar sauce and the sweeter tomato sauces.
Monkey gland sauce
A sweet and tangy South African condiment of fruit chutney and tomato sauce, served with grilled meat and steak. It contains no monkey gland.
Daqqus (tomato-garlic sauce)
A tomato and garlic sauce from the Gulf, blended raw and then simmered to thicken, eaten with rice.
Mint sauce
Finely chopped fresh mint steeped in a sweet and sharp liquid of white wine vinegar, sugar and water, the sauce traditionally served with roast lamb in Britain.
Gueuze
Belgian beer blended from young and mature spontaneously fermented lambics, then refermented in the bottle to natural carbonation. The recipe follows a 2,600-litre blend studied in 2024.
Gunda's pan-fried Imeretian khachapuri
Closed round cheese breads made with sour-cream dough and cooked in a frying pan. This named Gunda version has no added yeast or proofing stage.
Sauerreuben (fermented turnips)
Shredded turnips and carrots are dry-salted, pressed beneath their juice and fermented as a cabbage-free kraut-style preserve.
Green-fig konfyt without lime soak
Hard green figs are parboiled and cooked whole in a lemon-sharpened sugar syrup as a refrigerator-only South African konfyt; the method does not establish shelf-stable canning.
Elevated risk
Citric-acid-and-rennet mozzarella
A quick fresh batch uses low-temperature-pasteurized whole milk, citric acid and rennet; the curd is warmed, drained and stretched in hot whey.
Chonggak-kimchi (ponytail radish kimchi)
Small ponytail radishes keep their greens attached and ferment in a flour-and-chile seasoning paste.
Amlou
Amlou is a nutty, lightly sweet Moroccan spread of roasted almonds, culinary argan oil and honey. The almonds are ground first, then loosened with oil and sweetened; the balance can range from a thick spread to a dip.
Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.
Ari pathiri
Thin Malabar rice-flour rounds made from roasted rice flour cooked into salted boiling water, kneaded after cooling, and rolled to about 1 mm. They cook on a hot griddle without taking on colour.
Biga
Biga is an Italian bread preferment of flour, water and a little yeast, usually a stiff unsalted mass of about 45 per cent water, fermented ahead and then mixed into the final dough.
Boston brown bread (King Arthur Baking version)
A molasses-sweetened rye, wheat and cornmeal batter that can be steamed on the stovetop or baked in a covered pan.
Aceto Balsamico Tradizionale di Reggio Emilia
Protected Italian vinegar made only from cooked grape must, fermented and aged in a battery of wooden barrels for at least 12 years: sweet, sharp and syrupy.
American cornbread
A modern cornmeal-and-wheat cornbread that King Arthur Baking describes as a compromise between Northern and Southern styles. The batter is baked in a pan or as muffins and served warm.
Pak-kaat-dorng (sweet rice-wash method)
Thai sweet mustard greens wilted in sun, packed in earthenware under a salt and palm-sugar brine with rice-wash water, then sunned three to five days.
Pak-kaat-dorng (dry-salted rice method)
Pak-kaat-dorng is a Thai fermented mustard-green pickle, prepared here by dry-salting and kneading the wilted greens with cooked rice.
Guava paste for slicing
Cooked, sieved guava pulp is reduced with sugar and lime juice to a sliceable paste, then refrigerated. This adapted trial begins with prepared pulp and has no validated canning process or storage duration.
Baechu kimchi
Napa cabbage salted, seasoned with a paste of gochugaru, garlic, ginger and salted seafood, and left to sour through lactic fermentation; Korea's everyday winter preserve.
Elevated risk
Sunki
Sunki is a salt-free pickle from Japan's Kiso valley: red-turnip leaves fermented with a retained starter from the previous year's batch.
Elevated risk
Apple jelly without added pectin
A clear jelly made from tart-apple juice, sugar and optional strained lemon juice. This batch uses a stated fruit-to-water preparation, gel endpoint, hot fill and altitude-adjusted boiling-water process.
Elevated risk
Sinki
Sinki is a salt-free, fermented radish-taproot product dried after fermentation. Published jar and pit accounts use different conditions; neither supplies a validated home-preservation endpoint.
Orange marmalade
Orange marmalade suspends thin strips of citrus peel in a sweet gel. This navel-orange batch includes pulp and lemon and is preserved in a boiling-water canner.
Elevated risk
Suan cai
Chinese cabbage or mustard greens salted and held under a weight until lactic fermentation turns them sour; northeastern and southern China keep distinct traditions of it.
Elevated risk
Sicilian-style green brine olives
Green-ripe olives are fermented in seasoned, vinegar-adjusted brine; UC ANR gives size-dependent salt concentrations and multi-month handling.
Elevated risk
Goat whey ricotta
Cornell’s goat-dairy recipe combines fresh whey with whole goat milk, lemon juice and salt to recover a small amount of soft ricotta curd.
Elevated risk
Southern Ethiopian cheka with wheat and sorghum
A 2025 study formula combines wheat dough and sorghum porridge with sorghum malt and gesho in staged fermentation. Konso and Dirashe fieldwork records distinct cereal-and-leaf Cheka variants; the study formula is not universal.
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.
Qatlama patir
A small Uzbek-style layered flatbread, made with wheat dough and ghee and baked in a home oven.
Elevated risk
Zimbabwean chibuku from red sorghum malt
A cloudy Zimbabwean beer brewed from malted red sorghum, given a two-day lactic souring and then a longer alcoholic fermentation.
Elevated risk
Palm wine
Palm wine is fermented sap from several palm species. West and Central African traditions differ in palm, tapping, vessel and serving stage; this page records shared principles without claiming one universal home-scale process.
Glasgow crispy morning rolls (home method)
A wet, cold-fermented wheat dough is coated in rice flour and baked close together at high heat for Glasgow-style rolls with a crisp, dark crust and light interior.
Newfoundland lassy raisin bread (Hemeon family recipe)
A Newfoundland family-style sweet yeast loaf with molasses, raisins, cinnamon and cloves. This version follows a half-batch adaptation of Nanny Hemeon's family formula; it is not a standard recipe for all Newfoundland households.
Waterford blaa (home adaptation)
A home adaptation of a measured blaa recipe attributed to Waterford baker Dermot Walsh: plain yeast dough, rounded portions flattened on a tray, generously dusted with flour and baked. Home baking does not confer Waterford Blaa PGI status.
Judima
Judima is a Dimasa fermented rice drink from Assam. A 2022 Dhansiri account describes humao starter and rice fermentation, but sources disagree on the thembra bark species and do not provide a complete or validated home batch.
Arepa made with precooked corn flour
This household version combines precooked corn flour, warm water and salt, then cooks thick rounds on a lightly oiled skillet or griddle. It is one source-specific arepa method, not a universal Colombian or Venezuelan formula.
Kenyan mandazi (self-raising flour)
A Kenyan mandazi made with self-raising flour, lemon and optional cardamom, cut into triangles and deep-fried. This baking-powder-raised version is distinct from yeast-raised coastal mahamri.
Elevated risk
Andong soju
Andong soju is a rice spirit from North Gyeongsang, distilled from steamed rice and wheat nuruk. This method makes the starter before fermenting the rice mash in a jar.
Appam and hoppers
Appam, or hoppers, are South Indian and Sri Lankan rice pancakes made from a fermented coconut-and-rice batter and cooked in a curved pan to a crisp lacy rim and a soft, spongy centre.
Whole-wheat roshi
A Maldivian flatbread made with whole-wheat atta, rolled thin and cooked on a hot pan. This batch makes four.