Fermentation, Part 2
17 entries in the Fermentation, Part 2 compendium.
Miti hueA fermented coconut sauce preserved in a calabash vessel.Murri (condiment)A fermented barley-based condiment from medieval Arab cuisine.Nem chua Lai VungA naturally fermented pork roll from Đồng Tháp Province.OgiriWest African umami seasoning from fermented oil seeds.Pesaha appamUnleavened rice cake served ceremonially on Maundy Thursday in Kerala.Pickled fruitFruit preserved by fermentation in brine or vinegar.Pla raA traditional Thai fermented fish seasoning with strong smell.Poi (Hawaiian food)Fermented taro paste, a sacred Hawaiian staple with sour yogurt-like notes.Puto (food)Filipino steamed rice cake from fermented galapong.Puto CalasiaoA Filipino soft steamed rice cake from Calasiao.Red yeast riceFermented rice with culinary and medicinal uses, source of natural statin.Rượu nếpA mildly alcoholic glutinous rice pudding or wine from northern Vietnam.Saeu-jeotSalted fermented shrimp, key ingredient in kimchi and dipping pastes.Sanna (dish)A steamed, spongy dumpling from the Konkan region, fermented with coconut.Carlsberg LaboratoryPrivate lab that isolated lager yeast and introduced pH.National Collection of Yeast CulturesBritish yeast collection with over 4400 strains under the Budapest Treaty.NovozymesGlobal biotech firm merged with Chr. Hansen to form Novonesis.
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