51 fermented recipes

Traditional homemade wine fermenting dried apricots with raisins, citrus slices, ginger, and yeast for 30 days before bottling.

Amish friendship yeast starter, the classic 10-day fermented sweet starter you stir daily, feed with milk, flour, and sugar, then divide to bake friendship bread and share with friends.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Friendship cake starter made with pineapple, cherries, and peaches layered with sugar and brandy over six weeks. A fermented fruit base for holiday fruitcakes.

Friendship cake brandied starter ferments pineapple, cherries, and peaches with sugar and brandy over 6 weeks. A slow-building fruit base you share and pass along.

Homemade mead recipe with honey, cloves, cinnamon sticks, and lemon. A simple beginner-friendly honey wine fermented with active dry yeast and ready to drink in about a month.

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.

Two-crust tuna quiche with leben (Middle Eastern fermented milk), eggs, cheddar, and mushroom sauce. Pantry-friendly weeknight dinner from a quick puff pastry pie.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

Just milk, yogurt, and flour. This 3-ingredient sourdough starter uses live yogurt cultures to kickstart fermentation, giving you a bubbly, tangy base for homemade sourdough bread in about 3 days.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Garlic half-sour dill pickles: classic New York deli-style fermented cucumbers with garlic, dill, and pickling spice. Just 2 weeks to crisp, lightly sour pickles at home.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Watercress salad with a Chinese-style bean curd cheese and tahini dressing. Blanched watercress tossed in a creamy, savory fermented bean curd dressing with chili flakes and lemon.

Homemade elderberry wine fermented with fresh berries, sugar, lemon juice, and yeast. A traditional country winemaking recipe that needs just five ingredients and three months of patience.