FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Dassana Amit’s measured sheermal makes eight mildly sweet, saffron-brushed flatbreads without a leavener. Milk, cardamom and a large quantity of ghee enrich the dough, which can be cooked on a covered skillet or baked.
A small fresh relish of sliced shallots, chillies, lemongrass and lime leaf with lime juice, oil and salt, inspired by Balinese sambal matah.
Sambal kecap is an Indonesian table condiment of fresh bird's eye chilli and shallot stirred into sweet soy sauce, served with grilled food, satay and tempe.
Red chillies pounded with belacan shrimp paste, then mixed with lime or calamansi and sugar for a fresh relish. Contains crustacean shellfish.
Shatta is a Palestinian chilli paste with many household forms. Abeer Najjar’s family-inspired version oven-dries salted fresh chillies, then mixes them with vinegar and olive oil for a source-described room-temperature ferment.
Salvitxada is a Catalan sauce from Valls, thickened with toast rubbed with garlic, served almost only with calcots at the calcotada barbecue.
A pourable caramel of sugar and butter, cooked dark and then loosened with cream and finished with flaky salt.
Whole kumquats are salted and covered with lemon juice, then refrigerated for two weeks. This distinct whole-fruit process is not a renamed lime pickle.
A yeast-raised 8-inch flatbread topped with an evenly spread onion, tomato, pepper and spiced ground-beef mixture. This version follows a Palestinian family recipe shared with Amira Ibrahim and adapted for home baking.
A sesame-forward, fresh sauce made by mixing tahini, toasted sesame oil and rice vinegar into finished mayonnaise; the archived amounts are untested starting points.
Sri Lankan cooked onion relish: onions fried in oil until dark and jammy, then sharpened with tamarind and sweetened with sugar. Not a fermented condiment.
A Japanese mixed seasoning of vinegar, sugar and salt for sushi rice. Ratios vary with the rice batch and style; this version follows Marukan Vinegar's formula for two go of rice.
A cooked Indo-Chinese chilli sauce made with soaked dried chillies, aromatics, soy and vinegar.
Two dark sauces from The Forme of Cury, about 1390: one for mallard from bread and boiled blood, the other for roast capon from liver, bread and spices. Both are historical preparations.
A coarse mustard of brown and yellow seeds soaked whole in cider or white-wine vinegar, with about a third blended to a paste and folded back so the rest stay whole.
A documentary account of dried meat strips and their historical uses. It does not provide an operational home method for making shelf-stable jerky at home.
A measured, commercial-yeast home method for Guadalajara-style birote salado, with a six-hour preferment, shaped rolls and a two-temperature steam bake. This formula contains no egg.
The green Mexican sauce of tomatillos and green chiles, which may be raw, boiled or roasted before grinding. It is distinct from European herb-based green sauces.
The red tomato and chile sauce of Mexican tables, most often cooked or charred before grinding. It is a family of preparations, not one formula.
Salsa di noci is a cold Ligurian sauce of walnut kernels, garlic, marjoram, soaked bread, cheese and olive oil, served with pansoti.
Argentine salsa criolla is a raw relish of finely diced peppers, onion and tomato dressed with olive oil, vinegar and lemon, served cold with grilled meat. The name covers different sauces across Latin America.
A creamy Peruvian sauce of ají amarillo, fresh cheese and milk, served with potatoes. This source-based version sautés aromatics before blending the sauce.
Latvian naturally leavened rye bread made with a hot-water scald of part of the flour, unfermented rye malt and caraway; shaped as long loaves and hearth-baked.
A wet, yeast-raised ciabatta made with an overnight biga, folded dough and two long proofs, then baked as two loaves at staged oven temperatures.
A Finnish rye sourdough shaped here as two flat ring loaves, made from rye flour, water, salt and an established rye leaven.
A dense, gently sweet Icelandic rye loaf leavened with baking powder and baking soda, mixed with buttermilk, honey and molasses, then baked under a lid in a Pullman pan.
This Danish sourdough loaf combines wheat flour and kernels with rye flour and cracked rye, then rises in three tins before a long, low finishing bake.
Romesco is a Catalan sauce of roasted tomatoes and garlic, toasted nuts, dried nyora peppers, bread and oil, traditionally served with seafood, grilled meat and calcots.
A coarse Catalan-inspired sauce of roasted tomato and red pepper, almonds, bread, garlic, olive oil and sherry vinegar. This modern pepper version is distinct from ñora-based romesco formulations and is not a preserve.
A modern small batch of roasted tomatillos and green chile finished with raw onion, coriander, lime and salt. Its measured weights are an untested adaptation; this is fresh salsa, not a canning recipe.
A northern Italian rice dish cooked by gradual additions of hot stock, then finished off the heat with butter and cheese for a loose, creamy sauce around distinct, tender grains.
S. O. Beeton’s 1861 household book records rhubarb wine made with rhubarb pulp, water, loaf sugar, lemon rind and isinglass; its historical directions do not establish a safe modern fermentation endpoint.
Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.
Sweet-cream butter is made by churning unsoured cream until its butterfat globules join, then draining, washing, salting and packing the butter.
A clear Japanese broth made by gently extracting kombu’s savoury taste into water. Use it on its own for delicate dishes or as the kelp base for a separate bonito or dried-fish dashi.
This Oaxacan yeast bread enriches wheat dough with eggs, extra yolks and butter, then shapes it into sesame-coated rounds for a long rise and a hot bake.
A rich fresh cheese made by heating milk and cream in a double boiler and setting them with tartaric acid, or by culturing them with a crème fraîche culture.
A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.
A source-specific groundnut pacchadi with roasted peanuts, cooked onion, garlic, dried chile and tamarind, finished with mustard and curry leaves.
This Ramadan pide is a large Turkish yeast bread patterned with a shallow lattice, brushed with egg and yogurt, and topped with sesame and nigella. This home method makes one 28–30 cm loaf and bakes it in a hot oven.
Ragu alla bolognese is a slow-cooked meat sauce of minced beef and a little pork, cooked with soffritto, white wine, milk and a little tomato, served with fresh tagliatelle in Bologna.
Putong bigas is a rice-flour Filipino steamed cake made with coconut milk and baking powder, then served as a snack or alongside savoury dishes.
Puerto Rican sofrito, also called recaíto, is a raw paste of culantro, ají dulce, onion, garlic and peppers that starts many island dishes.
Prosciutto di Parma is a dry-cured, unsmoked ham from the Province of Parma, made from fresh pork legs salted with sea salt and matured for at least 14 months under the protected designation.
A plain Serbian cornmeal bread made with heated water and salt, shaped into low rounds and baked in a preheated shallow dish. This home method keeps the simple cornmeal form separate from richer dairy-filled projara.
Soaked soybeans softened under pressure in a multicooker instead of simmered for an hour or more, then drained, dried and cooled quickly before inoculation.
Preserved lemon is salted lemon packed in a jar until it releases its own juice. The sources give no fermentation duration, salt amount or measured endpoint.
Sambal ulek or oelek is Indonesian chilli paste in its plainest form: red chillies pounded or ground with salt, here with a little vinegar.
A chocolate and hot cream emulsion in a one-to-two ratio by weight, thin enough to pour, dip or drizzle, with cream and chocolate combined by whisking.
Steamed pearled barley grown into a white koji cake with Aspergillus oryzae over about 36 hours in a 30 °C chamber, turned three times under a damp cloth.