The ferment index
Nine families. One shared vocabulary.
Everything in the Atlas is filed under at least one of these. They are how the directory keeps one voice across a hundred different traditions.
- KojiAspergillus on grain, the base of miso, shio koji, amazake.7 7 entries
- Lacto-vegetableSalt-brined vegetables, from kimchi to turşu to kraut.19 19 entries
- Grain & sourdoughWild-yeast bread, batters and porridges.4 4 entries
- Bean pastes & misoAged legume pastes and the soy sauces beside them.7 7 entries
- Kombucha & kefirSweetened tea and milk ferments on symbiotic cultures.9 9 entries
- Alcoholic fermentsBeer, wine, cider, mead, sake, pulque, wherever yeast is left to finish.6 6 entries
- Dairy & cheeseCultured milk, rinds, and the people ageing them.2 2 entries
- VinegarAcetic ferments, mothers, and shrubs.2 2 entries
- Cured & charcuterieSalt, time and mould on meat and fish.2 2 entries
