177 fermented recipes

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

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

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

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.

Shucked oysters topped with fermented black beans and a savory sauce of soy, sesame oil, vinegar, and chicken broth, steamed for just 2 to 3 minutes. An elegant Chinese appetizer that's quick and impressive.

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.

Sour sourdough bread builds extra tang through 12+ hours cold-retarded fermentation. Bread machine kneads, then artisan-style cylindrical loaves bake on cornmeal-dusted sheets.

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.

Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Cantonese steamed shrimp in shells with fermented black beans, garlic, and oyster sauce. This classic dim sum dish is tender, flavorful, and ready in just 30 minutes.

Unyeasted fruit and nut bread made with whole wheat, rye, and roasted barley flour, studded with raisins, sunflower seeds, dried apricots, and chopped nuts. Dense, hearty wild-fermented hippie loaf.