Fruit

Also called आम का अचार, aam ka achar, keri ka achar, mango pickle, mango pickle in oil.

Aam ka achar is raw green mango cut into pieces, salted, mixed with spices and packed under oil. Salt, acid and to a small extent the spices preserve it, and yeasts such as Pichia kudriavzevii have been isolated from a home-made pickle. How much true fermentation happens has not been measured.

1. Cut the firm raw mango in single strokes
2. Salt the pieces20 % salt
3. Mix with spices and pack under oil

Safety: FAO notes that the high acid level of finished mango pickle keeps the risk of food poisoning low, that it keeps well in a cool place, and that if processed well it can be kept for several months. FAO is describing its own method, which first soaks the slices in 20 % salt solution. No source we read measures the salt or pH of household pickles, so its note does not clear a lightly salted home batch.

• Battcock M., Azam-Ali S. 1998, Fermented fruits and vegetables, a global perspective, FAO Agricultural Services Bulletin 134, chapter 6, 6.2.1 Green mango pickle
• Lata P., Kumari R., Sharma K.B., Rangra S., Savitri 2022, In vitro evaluation of probiotic potential and enzymatic profiling of Pichia kudriavzevii Y33 isolated from traditional home-made mango pickle, J. Genet. Eng. Biotechnol. 20:132 (abstract)
• Ragul K., Syiem I., Sundar K., Shetty P.H. 2017, Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle, J. Food Sci. Technol. 54(13):4473–4483 (abstract)
• English Wikipedia, South Asian pickle (history: Nalachampu 915 CE, citing Kamat 1980; Manasollasa 1130 CE) and Mango pickle (kadumanga)

Also called ఆవకాయ, ఊరగాయ, avakai.

Avakaya is a Telugu pickle of sour raw mango, cut into pieces and dried, then coated thickly in mustard powder, red chilli powder and salt. It is packed tight in a jar, sealed under heated and cooled sesame oil and left in direct sun for several days, then matures over several weeks.

1. Cut firm mangoes in swift strokes and dry the pieces
2. Coat with mustard powder, chilli powder, salt and fenugreek
3. Pack tight in a jar and seal under sesame oil
4. Cure in direct sun, then matureSeveral days in direct sun; matures over several weeks

Safety: No safety study of avakaya was found. FAO notes that the high acidity of finished green mango pickles keeps the risk of food poisoning low, but that is for brined mango pickle in general.

• English Wikipedia, Avakaya (ingredients and preparation, citing The Hindu 2020 and 2023 and Pant, India, The Cookbook, 2010), read 2026-10-23
• Battcock M., Azam-Ali S. 1998, Fermented fruits and vegetables, a global perspective, FAO Agricultural Services Bulletin 134, chapter 6, 6.2.1 Green mango pickle

Also called chanh muối, salted lime.

Chanh muối is whole thin-skinned limes rubbed with salt, blanched, soaked in alum water and kept in a jar under a brine strong enough to float a grain of cooked rice. The salted limes are mixed with sugar and water to make a salty lemonade, served over ice or hot.

1. Rub limes with salt to score the skin and release the oils; rinse
2. Blanch, then soak in alum water2 h
3. Pack in a jar under strong brine

• Vietnamese Wikipedia, Chanh muối (recipe and uses), read 2026-10-23
• Battcock M., Azam-Ali S. 1998, Fermented fruits and vegetables, a global perspective, FAO Agricultural Services Bulletin 134, chapter 6, 6.1.1 Dry salted lime pickle

Also called jeruk.

Jeruk is the Malay name for pickled vegetables and fruit, including ginger and papaya, from Malaysia. The one source we read names it in a single line and gives no method.

1. Pickle the fruit or vegetable

• Battcock M., Azam-Ali S. 1998, Fermented fruits and vegetables. A global perspective, FAO Agricultural Services Bulletin 134, 6.2.10 Other pickled vegetables and fruits

Also called kiamoy, ciamoy, 鹹梅 kiâm-muî, champóy, kiam muy, kiamuy.

Kiamoy are dried sour plums, prunes or apricots preserved in brine and vinegar and sold coated in a powder of anise or liquorice, li hing (red plum-seed powder), salt and sugar. Champóy is the Bicol version made from Myrica rubra berries.

1. Hold the fruit in brine and vinegar
2. Dry the fruit
3. Coat with kiamoy powder

• English Wikipedia, Kiamoy, read 2026-10-23

Also called กระท้อนดอง, Sa-thorn-dorng.

Mature santol is peeled and its flesh is cut from the seeds into a jar pasteurised by boiling, then covered with a strong brine of 2 parts salt to 5 parts water. The flesh is ready overnight; whole fruit is left for 3–5 days and keeps longer. It is eaten as a side dish or candied with palm sugar and chilli.

1. Peel and cut the flesh from the seeds
2. Cover with brine and close3–5 days
3. Store

• JIRCAS, Database of Fermented Foods of Thailand, Kra-thorn-dorng card, read 2026-10-23. Microbe lists mostly cite The traditional fermented foods of Thailand (ASEAN, 1995).

Also called ลูกจันทน์เทศดอง, look-jan-dorng-waan.

The flesh of nutmeg fruit is cut into pieces, sliced almost through, and fermented under a 10 % salt solution in the shade for 10 days. It is then soaked overnight in heavy syrup, which makes it sweet and salty; the syrup stage is a sugar cure, not a ferment.

1. Seed and cut the fruit, slicing almost through
2. Ferment under 10 % brine in the shade10 days · 10 % salt
3. Soak in heavy syrup overnight
4. Store

• JIRCAS, Database of Fermented Foods of Thailand, Look-jan-teyt-dorng card, read 2026-10-23. Microbe lists mostly cite The traditional fermented foods of Thailand (ASEAN, 1995).

Also called мочёные яблоки, Йӳҫӗтнӗ панулми (Chuvash).

Whole autumn or winter apples with firm flesh, such as Antonovka, are layered with scalded straw in an oak barrel and covered with a specially prepared wort. They ferment for about two weeks at 15–18 °C, then slowly in a cellar at 4–6 °C, and are ready after about 30–40 days. Both lactic and alcoholic fermentation take part.

1. Layer apples and scalded straw in a barrel
2. Pour in the wort
3. Ferment warm, topping up the liquid12–14 days · 15–18 °C
4. Ferment slowly in the cellar4–6 °C
5. Store cold

• Russian Wikipedia, Мочёные яблоки (stage temperatures and times, varieties, straw), read 2026-10-23
• Chuvash Wikipedia, Йӳҫӗтнӗ панулми (article title)

Also called nhút mít, nhút Thanh Chương, nhút, fermented young jackfruit.

Young jackfruit is shredded, half-dried in the sun, pounded with salt and mixed with roasted glutinous maize flour and dried herbs. It is packed into a stoneware jar, just covered with cooled boiled water and pressed under a bamboo mat and a river stone, and can be eaten after about five days.

1. Peel and shred the young jackfruit
2. Sun-dry the strands until firm
3. Pound roughly with salt
4. Pack under water, a bamboo mat and a stone5 days

• Vietnamese Wikipedia, Nhút mít (công thức, cách làm), read 2026-10-23

Also called солёные арбузы, квашеные арбузы, мочёные арбузы, Russian pickled watermelon, barrel watermelon.

Small whole watermelons, pricked, or wedges of larger ones are packed into barrels or jars and covered with salt brine, sometimes with apples, dill, garlic or horseradish. They start fermenting at room temperature and then mature in the cold through the winter, turning fizzy, salty and sour.

1. Pack the melons and cover with brine
2. Start at room temperature2–4 days until bubbles and light sourness
3. Mature in the coldwinter barrels taste ready after 3–4 weeks; kept through winter

• Darra Goldstein, Brined watermelon
• vikna.tv, Kvashenye arbuzy na zimu (Russian recipe article)

The hard rind of Capparis flavicans fruit is removed, and the inside is fermented with rice water, sometimes with cooked rice, for about a week. Market samples measured pH 4.23 with 7.43 log CFU/g of lactobacilli. It is seasonal and only available in the hot season.

1. Remove the hard rind
2. Ferment with rice water7 days

• Bo Bo, Aye Aye Win 2022, Myanmar popular plant-based fermented foods, their processing, and their microorganisms potential for probiotics, Bacterial Empire 5(3):e430, doi:10.36547/be.430