Other

Also called 흑마늘, aged garlic, fermented black garlic.

soft, sweet black cloves

1. Heat-age in humid chamber15 days – 3 months · 60–90 °C

Safety: Show as a "looks like fermentation but isn't" card.

• Wikipedia, Black garlic

'um' = stored/fermented in Mizo; chhipui sesame is pan-heated and pounded with salt until oily and sticky, then stored; fermentation not clearly stated [Lalthanpuii2015]. A Mizo bamboo-shoot/sesame item also lists 'stored ~3 days over the fireplace' in the same paper. Verify whether microbial fermentation occurs.

soaked nuts blended and cultured with LAB (Lactococcus/Lactobacillus) or rejuvelac, optionally surface-ripened with Penicillium candidum/camemberti or P. roqueforti; 2010s–2020s plant-based industry (typical). Belongs with dairy-analogues; listed here as the main nut ferment.

Also called dikouanyouri.

sauce base

1. Cook and soak seeds (decortication fails)100 °C
2. First fermentation3 days
3. Grind, mix with potash in a pot, ferment again24 h
4. Dry

• Chadare FJ. Baobab (Adansonia digitata L.) foods from Benin: composition, processing and quality. PhD thesis, Wageningen Univ. 2010 (ch. 3 and ch. 5 = Chadare et al. 2010, Ecol Food Nutr doi:10.1080/03670244.2010.491051)

Also called 음식디미방, 규곤시의방, Eumsik jimibang.

first cookbook in Hangeul; 146 items, 51 of them alcohol. Liquors by brewing steps: single-stage (정감청주, 점감주, 하절 삼일주 ×2, 일일주, 하절주, 이화주 ×4, 사급주); two-stage (감향주, 하향주, 벽향주, 유화주, 향온주, 소곡주, 황금주, 하시주, 칠일주 ×2, 백화주, 동양주, 점주, 적주, 남성주, 녹화주, 죽엽주, 별주, 행화춘주); three-stage (삼해주 ×4, 삼오주, 순향주); four-stage (삼오주); medicinal (차주, 송화주, 오가피주); fortified (과하주); distilled (수주 ×2, 밀소주, 찹쌀소주); nuruk (주국방법, 이화주 누룩법). Also vinegars (2 methods, 매자초), kimchi-type (꿩침채, 산갓침채, 마늘 담는 법), jeot (게젓, 약게젓, 청어 염해법, 방어 염장법)

• Korean Wikipedia, 음식디미방 (read 2026-10-16)
• Lim & Cha 2010 (3 vinegar recipes)
• imaeil.com 2012 article (51 of 146 items are alcohol)

whole-food mycelium ingredient

1. Ferment and harvest whole mycelium

Safety: EU novel-food assessment: EFSA positive opinion Dec 2025.

• NutraIngredients 2026-06-23, EU greenlights The Protein Brewery's Fermotein
• vegconomist 2026, The Protein Brewery's Fermotein wins EU novel food authorisation

Also called 규합총서, Kyuhap ch'ongsŏ.

jang (incl. gochujang, jeupjang 즙장, jeupjihi 즙지히), liquors, vinegars ('original four-season vinegar', 'strange vinegar'), kimchi with salted fish (숙박이, 동아숙박이, 교침해)

• English Wikipedia, Kyuhap ch'ongsŏ
• Kim E.-S., Han M.-J., 규합총서에 수록된 부식류의 조리법에 관한 고찰, J. Korean Soc. Food Culture (abstract via koreascholar)
• Lim & Cha 2010

Also called 塗甕, fat-sealing of fermentation jars.

non-weeping (non-porous) fermentation jar

1. Heat the jar over a charcoal pituntil too hot to touch
2. Pour in hot fat and swirl until it no longer soaks in
3. Scour with hot water, then fill with cold water for several daysseveral days

Safety: The text says a weeping jar (甕津) spoils every ferment. Jars fired in the 7th month are best.

• QMYS ch. 63 塗甕

Also called kantong.

soup condiment; an ACID (not alkaline) seed ferment, unlike most West African seed condiments

1. Winnow, wash, sun-dry seedsweather-dependent
2. Pound to dehull, sift to flour, mix with cassava flour and waterhours
3. Ferment covered (0–24 h)24 h
4. Uncover, hand-mix, sun-expose, re-cover (24–48 h)~8 h sun, then covered to 48 h
5. Shape pellets, dry, knead in mortar, mould ballsdays

Safety: Enterobacteriaceae isolated (53 strains in the 2025 study)

• Molecular characterization of culturable yeasts and non-spore-forming bacteria associated with fermented kapok seeds (kantong), Ghana, 2025
• Kantong Bacillus studies (Univ. Ghana / Univ. Copenhagen records, abstracts)

Also called maari, Maari (fermented baobab seed).

condiment; oil 11.5–25.8 %, oleic acid main fatty acid

1. Cook seeds100 °C
2. Ferment2.5 days
3. Dry (and shape)

Safety: B. cereus occasionally; some maari B. subtilis strains make bacteriocins against it (2013 IJFM)

• Parkouda C et al. 2010 Int J Food Microbiol (maari microbiology), 2011 Afr J Biotechnol (volatiles), 2015 J Ethnic Foods doi:10.1016/j.jef.2015.04.002 (amino acids); records at and (abstracts only)

Also called mbuja.

condiment for sauces

1. Water-boil seeds100 °C
2. Phase 1 — closed earthenware pot7 days
3. Pound, return to potday 7
4. Phase 2 — closed pot3 days

Safety: B. cereus and Staphylococcus present

• Mohammadou BA et al. Polyphasic approach to monitor bacterial population dynamics in Mbuja fermentation. Int J Curr Microbiol App Sci 2014;3(6):333-346

fibrous, meat-like protein

1. Continuous aerobic fermentation28–30 °C
2. RNA reduction heat stepat least 64 °C
3. Dewater, bind, form

Safety: Rare hypersensitivity; 72.4% of reported reactions were on first consumption (Jacobson & DePorter 2018).

• Finnigan T.J.A. et al. 2019. Mycoprotein: the future of nutritious nonmeat protein. Curr. Dev. Nutr. 3(6):nzz021.
• Wiebe M.G. 2002. Myco-protein from Fusarium venenatum. Appl. Microbiol. Biotechnol. 58:421–427.
• Wikipedia, Mycoprotein. https://en.wikipedia.org/wiki/Mycoprotein

Also called ogiri igbo, ogiri isi, castor-oil-seed ogiri.

pungent soup condiment (14.5–18.6 % moisture, 21.8–32.1 % protein, 21.1–23.3 % fat in Orabuike's samples)

1. Shell seeds, boil cotyledons24 h – 2 days · 100 °C
2. Mill and ferment in an earthen pot covered with banana leaves2–4 days · 23–27 °C
3. Wrap in leaves, keep over the cooking fireplace, age2–4 days

Safety: Raw castor seed contains ricin; only long-boiled, fermented product is eaten (typical)

• citing [Achi2005]

Also called okpehe, okpeye, okpiye, Okpehe / okpei / okpiye / ogiri-okpei (Prosopis africana seed).

soup condiment

1. Sort and boil until soft540–720 min (Nsukka processors)
2. Dehull by fingertips, reheat or parboilparboil 10–20 min
3. Ferment in basket lined and covered with okpeye leaves, in the sun6–8 days
4. Pound, mould into balls, sun-drydays

Safety: High Staphylococcus counts and antibiotic-resistant isolates in retail samples [Agunwah2024]

• Agunwah IM, Ogueke CC, Nwosu JN, Anyogu A. Microbiological evaluation of the indigenous fermented condiment okpeye ... south-eastern Nigeria. Heliyon 2024;10(3):e25493
• Nsukka processor survey and fermentation-period study (search summaries; AJOL naj/227598, njns/236046)
• Oguntoyinbo FA et al. 2007 IJFM (abstract)
• Balogun et al. 2015 (ash vs potash softeners, abstract)

Also called oncom hideung, oncom hitam, black oncom.

grey-black mould cake, cooked like red oncom

1. Prepare and steam press cake as for red oncom100 °C
2. Inoculate with Rhizopus; incubate until grey-black sporulation24 h – 2 days · 30 °C

Safety: aflatoxin risk from press cake [WP-Oncom]

• English Wikipedia, Oncom

Also called oncom beureum, oncom merah, ontjom, onchom, red oncom.

orange mould cake; fried as gorengan, pepes oncom, nasi tutug oncom, comro (oncom di jero) filling

1. Soak/break press cake, mix with cassava residue, steam24 h
2. Inoculate with orange conidia, cover with banana leaves, incubate24 h – 2 days · 25–30 °C

Safety: Aflatoxin risk from peanut press cake; coconut press cake can carry B. gladioli (bongkrekic acid) [WP-Oncom].

• English Wikipedia, Oncom
• Shurtleff & Aoyagi. History of Specialty Fermented Soyfoods
• Ho CC. Identity and characteristics of Neurospora intermedia responsible for oncom fermentation in Indonesia. Food Microbiol 1986;3(2):115-132 (cited)
• Sastraatmadja DD et al. Production of high-quality oncom. J Grad Sch Agric Hokkaido Univ 2002;70:111-127 https://hdl.handle.net/2115/13163 (cited)

Also called oso.

local staple condiment

Safety: S. aureus among isolates

• Jolaoso, Popoola, Omemu. Single and mixed starter culture fermentation of oso (Cathormion altissimum). AJOL afsjg/article/view/193096 (abstract only)
• Popoola et al. 2006 (cited in [Popoola2007] as 'Oso in Nigeria')

lactoferrin isolate (a minor milk protein)

Safety: Milk-protein allergen labelling.

• FDA GRAS Notice Inventory (read 2026-10-16)

high-intensity sweet protein

1. Fed-batch fermentation and purification

• FDA GRAS Notice Inventory, search 'brazzein' (read 2026-10-16). https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=GRASNotices

functional food ingredient, the same molecule as the animal version

1. Fed-batch fermentationdays (typical)
2. Separate and purify

Safety: Allergen labelling (e.g., milk proteins without milk).

• Wikipedia, Precision fermentation. https://en.wikipedia.org/wiki/Precision_fermentation
• US FDA GRAS Notice Inventory (read 2026-10-16)

Also called tran, lýsi, brown cod liver oil, fermented cod liver oil, oleum jecoris aselli.

pale to dark brown cod liver oil (medicine, lamp oil, tanning)

1. Collect livers into barrels or vats during the winter–spring fisheryfishing season
2. Let livers rot; skim the oil that rises through the seasonseason into summer
3. Boil residual livers in iron cauldrons (later practice)

Safety: Rancid brown oils caused intestinal upset (19th-century physicians). Modern "fermented cod liver oil" sold since the 2000s has been criticised for rancidity; claims of a true fermentation are disputed.

• en.wikipedia, Cod liver oil (history section), https://en.wikipedia.org/wiki/Cod_liver_oil
• Science History Institute, Distillations, 'The man with a fish on his back', https://www.sciencehistory.org/distillations/magazine/the-man-with-a-fish-on-his-back
• lokalhistoriewiki.no, Peter Møller (1793–1869), https://lokalhistoriewiki.no/wiki/Peter_Møller_(1793–1869)
• Visit Lofoten, Å cod liver oil factory, https://visitlofoten.com/en/?p=15623 (via search summary)

Also called 海蜇, クラゲ, 해파리, fermented jellyfish.

crunchy salted jellyfish for cold salads

1. Separate umbrella and oral arms; wash
2. Salt-alum treatment in rounds20–40 days
3. Pack in salt; soak and rinse before eating

Safety: aluminium residues are the main concern. Not a fermentation; include only as a boundary.

Also called 산가요록.

oldest surviving Korean cookbook: 229 recipes, including 63 alcohol recipes, 38 kimchi, 7 sikhae (fish, lamb, pork skin, bellflower root, bamboo shoot, pheasant, wonmi), 14 vinegars, goori starter, a vinegar-repair method (醫酢法), tofu

• Korean Wikipedia, 산가요록 (read 2026-10-16), citing 한복려 et al. 2016 음식고전
• Lim & Cha 2010

yellowish protein powder (about 65–70% protein, reported)

1. Continuous gas fermentation
2. Dry

• Wikipedia, Solar Foods. https://en.wikipedia.org/wiki/Solar_Foods
• Solar Foods press releases, 2 Sep 2024 and Sep 2025; investors.solarfoods.com

Also called 수운잡방.

121 recipes (86 in part 1, 35 in part 2). Ferments: about 40 liquors in part 1 and 18 in part 2; goori and goori vinegar, four-season, byeongjeong, sweet-flag and akebia vinegars; 즙저 (jeupjeo, 2 methods) and 즙장 (jeupjang); kimchi (청교침채법, 침백채, 고운대김치, 침동아구장법, 과저 ×2, 수과저, 노과저, 치저, 납조저, 무김치, 파김치, 동치미, 겨울나는 갓김치, 향과저); 어식해 (fish sikhae); jang (조장법 ×3, 청근장, 기화장, 전시 煎豉, 봉리군전시방); 타락 (tarak, milk)

• Korean Wikipedia, 수운잡방 (read 2026-10-16)
• Lim & Cha 2010

Also called tayohounta.

pungent condiment for sauces and stews

1. Roast kernels, then cook30 min – 1 h · 100 °C
2. Pack under plant leaves and ferment2 days
3. Sun-dry, (grind), shape, sun-dry againdays

• ch. 3 and ch. 5

Also called tempe bongkrèk, bongkrek.

coconut tempeh (now illegal)

1. Prepare coconut residue, steam
2. Inoculate, wrap, incubate 1–2 days24 h – 2 days

Safety: Bongkrekic acid blocks the mitochondrial adenine nucleotide translocator. Oral LD50 3.16 mg/kg; fatal doses reported at 1–1.5 mg. First outbreak recorded Java 1895. Production banned in Indonesia since 1988; clandestine making continues. >3,000 cases since 1975, ~60 % mortality reported; yellow bongkrek always highly toxic, normal-coloured can still be lethal. Bean and grain tempeh are not prone to this [WP-Bongkrek acid, WP-Tempeh]. Same toxin also from fermented maize/coconut (e.g. outbreaks in China and Africa).

• English Wikipedia, Bongkrek acid
• Anwar M et al. Bongkrekic acid—a review of a lesser-known mitochondrial toxin. J Med Toxicol 2017 doi:10.1007/s13181-016-0577-1 (cited)