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List of fermented foods

Updated: Wikipedia source

List of fermented foods

This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass-produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice.

Tables

· Fermented foods › Fermented beans and seeds
Continent (or comparable)
Continent (or comparable)
Name
Continent (or comparable)
Cocoa
Cocoa
Name
Cocoa
Regional or Ethnic Origin
North America
Regional or Ethnic Origin
Mesoamerica
Description
Cocoa bean fermentation for chocolate, and other cocoa products.
Cheonggukjang
Cheonggukjang
Name
Cheonggukjang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A fermented soybean paste used in Korean cuisine that contains both whole and ground soybeans.
Doenjang
Doenjang
Name
Doenjang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A thick bean paste that includes fermentation in its preparation.
Doubanjiang
Doubanjiang
Name
Doubanjiang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.
Douchi
Douchi
Name
Douchi
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
A type of fermented and salted black soybean.
Douzhi
Douzhi
Name
Douzhi
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Beijing
Description
This is a fermented dish from Beijing cuisine. It is similar to soy milk, but made from mung beans. It is a by-product of cellophane noodle production. It is generally slightly sour, with an egg-like smell. (Pictured in bowl at bottom left.)
Fermented bean curd
Fermented bean curd
Name
Fermented bean curd
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
Fermented tofu.
Fermented bean paste
Fermented bean paste
Name
Fermented bean paste
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
East and Southeast Asia
Description
A category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of miso, other varieties of beans such as broad beans may also be used.
lulu jardin
lulu jardin
Name
lulu jardin
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
A type of fermented bean curd.
Miso
Miso
Name
Miso
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Japan
Description
A bean paste that includes fermentation in its preparation.
Nattō
Nattō
Name
Nattō
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Japan
Description
Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Felij
Felij
Name
Felij
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
West Africa
Description
A flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. The process and product are similar to iru or douchi. Its smell is like cheese, miso, or stinky tofu.
Oncom
Oncom
Name
Oncom
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
West Java, Indonesia
Description
A traditional staple food closely related to tempeh, usually made from various byproducts of other foods such as tofu. Red and black oncom are made using different varieties of mold.
Pon ye gyi
Pon ye gyi
Name
Pon ye gyi
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Myanmar (Burma)
Description
A fermented bean paste commonly used as a condiment or marinade, traditionally made from horse gram beans, alongside other beans.
Ssamjang
Ssamjang
Name
Ssamjang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.
Stinky tofu (chòu dòufu)
Stinky tofu (chòu dòufu)
Name
Stinky tofu (chòu dòufu)
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China, Hong Kong, Taiwan
Description
A variety of fermented tofu.
Tempeh
Tempeh
Name
Tempeh
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Indonesia
Description
A traditional soy product originally from Indonesia that is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
Tianmianjiang
Tianmianjiang
Name
Tianmianjiang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
A thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor, also known as sweet bean sauce, sweet flour sauce or sweet wheat paste. Peking duck and jajangmyeon (black bean noodles) are two popular dishes that feature the sauce.
Tương
Tương
Name
Tương
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Vietnam
Description
Originally, the term tương referred to a salty paste made from fermented soybeans. The word tương can also be used to refer to other condiments, such as tương cà (tomato sauce), tương xí muội (plum sauce) or tương ớt (chilli sauce). In southern Vietnam, nước tương refers to soy sauce while Northern Vietnam calls it xì dầu.
Tungrymbai
Tungrymbai
Name
Tungrymbai
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Meghalaya, India
Description
A fermented soybean food. Tungrymbai is usually prepared by crushing the fermented beans until it almost becomes a paste, and frying in mustard oil with onion-ginger-garlic paste, black sesame seed paste, aromatics and pork.
Yellow soybean paste (huáng jiàng)
Yellow soybean paste (huáng jiàng)
Name
Yellow soybean paste (huáng jiàng)
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Northern China
Description
A fermented paste made from yellow soybeans, salt, and water.
Name
Image
Regional or Ethnic Origin
Description
Continent (or comparable)
Country or Ethnicity
Cocoa
North America
Mesoamerica
Cocoa bean fermentation for chocolate, and other cocoa products.
Cheonggukjang
Asia
Korea
A fermented soybean paste used in Korean cuisine that contains both whole and ground soybeans.
Doenjang
Asia
Korea
A thick bean paste that includes fermentation in its preparation.
Doubanjiang
Asia
China
A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices.
Douchi
Asia
China
A type of fermented and salted black soybean.
Douzhi
Asia
Beijing
This is a fermented dish from Beijing cuisine. It is similar to soy milk, but made from mung beans. It is a by-product of cellophane noodle production. It is generally slightly sour, with an egg-like smell. (Pictured in bowl at bottom left.)
Fermented bean curd
Asia
China
Fermented tofu.
Fermented bean paste
Asia
East and Southeast Asia
A category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of miso, other varieties of beans such as broad beans may also be used.
lulu jardin
Asia
China
A type of fermented bean curd.
Miso
Asia
Japan
A bean paste that includes fermentation in its preparation.
Nattō
Asia
Japan
Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.
Felij
Africa
West Africa
A flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. The process and product are similar to iru or douchi. Its smell is like cheese, miso, or stinky tofu.
Oncom
Asia
West Java, Indonesia
A traditional staple food closely related to tempeh, usually made from various byproducts of other foods such as tofu. Red and black oncom are made using different varieties of mold.
Pon ye gyi
Asia
Myanmar (Burma)
A fermented bean paste commonly used as a condiment or marinade, traditionally made from horse gram beans, alongside other beans.
Ssamjang
Asia
Korea
A thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.
Stinky tofu (chòu dòufu)
Asia
China, Hong Kong, Taiwan
A variety of fermented tofu.
Tempeh
Asia
Indonesia
A traditional soy product originally from Indonesia that is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
Tianmianjiang
Asia
China
A thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor, also known as sweet bean sauce, sweet flour sauce or sweet wheat paste. Peking duck and jajangmyeon (black bean noodles) are two popular dishes that feature the sauce.
Tương
Asia
Vietnam
Originally, the term tương referred to a salty paste made from fermented soybeans. The word tương can also be used to refer to other condiments, such as tương cà (tomato sauce), tương xí muội (plum sauce) or tương ớt (chilli sauce). In southern Vietnam, nước tương refers to soy sauce while Northern Vietnam calls it xì dầu.
Tungrymbai
Asia
Meghalaya, India
A fermented soybean food. Tungrymbai is usually prepared by crushing the fermented beans until it almost becomes a paste, and frying in mustard oil with onion-ginger-garlic paste, black sesame seed paste, aromatics and pork.
Yellow soybean paste (huáng jiàng)
Asia
Northern China
A fermented paste made from yellow soybeans, salt, and water.
· Fermented foods › Fermented cheeses
Continent (or comparable)
Continent (or comparable)
Name
Continent (or comparable)
Ambra di Talamello
Ambra di Talamello
Name
Ambra di Talamello
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Italy
Blue cheese
Blue cheese
Name
Blue cheese
Limburger cheese
Limburger cheese
Name
Limburger cheese
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Belgium
Shanklish
Shanklish
Name
Shanklish
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Levant
Tvorog
Tvorog
Name
Tvorog
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Western Russia
Description
A white cheese originating in Russia
Name
Image
Regional or Ethnic Origin
Description
Continent (or comparable)
Country or Ethnicity
Ambra di Talamello
Europe
Italy
Blue cheese
Limburger cheese
Europe
Belgium
Shanklish
Asia
Levant
Tvorog
Europe
Western Russia
A white cheese originating in Russia
· Fermented foods › Fermented condiments
Continent (or comparable)
Continent (or comparable)
Name
Continent (or comparable)
Bagoong
Bagoong
Name
Bagoong
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
A Philippine condiment made of partially or completely fermented fish or shrimp and salt. The fermentation process also results in fish sauce (known as patis).
Dayok
Dayok
Name
Dayok
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
A type of fish sauce originating from the Visayas and Mindanao islands of the Philippines made from fermented yellowfin tuna entrails.
Fish sauce
Fish sauce
Name
Fish sauce
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
East and Southeast Asia
Description
A liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine. Some garum-related fish sauces have been used in the West since the Roman times.
Ganjang
Ganjang
Name
Ganjang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A kind of Korean soy sauce made from fermented soybeans. Ganjang is a uniquely Korean condiment.
Garum
Garum
Name
Garum
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Ancient Rome
Description
Garum was a fish sauce made from the fermentation of fish entrails, used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium. It is believed to have resembled the fermented anchovy sauce colatura di alici still produced today in Campania, Italy.
Gochujang
Gochujang
Name
Gochujang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
Iru
Iru
Name
Iru
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
Nigeria
Description
A type of fermented and processed locust beans (Parkia biglobosa) used as a condiment in cooking, very popular among the Yoruba people and Edo people of Nigeria.
Murri (condiment)
Murri (condiment)
Name
Murri (condiment)
Regional or Ethnic Origin
Afro-Eurasia
Regional or Ethnic Origin
Middle East
Description
A type of fermented condiment made with barley flour, comparable to soy sauce.
Soy sauce
Soy sauce
Name
Soy sauce
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea, Japan, China, Taiwan, Philippines, Indonesia
Description
Pictured is traditional Korean soy sauce.
Sumbala
Sumbala
Name
Sumbala
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
West Africa
Description
A fermented seed condiment, traditionally prepared from néré (Parkia biglobosa) seeds, but also from other kinds of seeds, such as those of Prosopis africana, and, nowadays, soybeans. It is comparable to miso paste.
Vinegar
Vinegar
Name
Vinegar
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Babylonia, Mesopotamia
Description
An aqueous solution of acetic acid and trace compounds that may include flavorings. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types of vinegar are also used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner.
Worcestershire sauce
Worcestershire sauce
Name
Worcestershire sauce
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Worcestershire, England
Description
A fermented liquid condiment named after the city of Worcester in Worcestershire, England. It is frequently used to augment food and drink recipes, and used directly as a condiment on steaks, hamburgers, and other finished dishes.
Yongfeng chili sauce
Yongfeng chili sauce
Name
Yongfeng chili sauce
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Yongfeng, Shuangfeng County, Loudi city, Hunan province, China
Description
Fermented hot sauce from Hunan.
Name
Image
Regional or Ethnic Origin
Description
Continent (or comparable)
Country or Ethnicity
Bagoong
Asia
Philippines
A Philippine condiment made of partially or completely fermented fish or shrimp and salt. The fermentation process also results in fish sauce (known as patis).
Dayok
Asia
Philippines
A type of fish sauce originating from the Visayas and Mindanao islands of the Philippines made from fermented yellowfin tuna entrails.
Fish sauce
Asia
East and Southeast Asia
A liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine. Some garum-related fish sauces have been used in the West since the Roman times.
Ganjang
Asia
Korea
A kind of Korean soy sauce made from fermented soybeans. Ganjang is a uniquely Korean condiment.
Garum
Europe
Ancient Rome
Garum was a fish sauce made from the fermentation of fish entrails, used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium. It is believed to have resembled the fermented anchovy sauce colatura di alici still produced today in Campania, Italy.
Gochujang
Asia
Korea
A savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
Iru
Africa
Nigeria
A type of fermented and processed locust beans (Parkia biglobosa) used as a condiment in cooking, very popular among the Yoruba people and Edo people of Nigeria.
Murri (condiment)
Afro-Eurasia
Middle East
A type of fermented condiment made with barley flour, comparable to soy sauce.
Soy sauce
Asia
Korea, Japan, China, Taiwan, Philippines, Indonesia
Pictured is traditional Korean soy sauce.
Sumbala
Africa
West Africa
A fermented seed condiment, traditionally prepared from néré (Parkia biglobosa) seeds, but also from other kinds of seeds, such as those of Prosopis africana, and, nowadays, soybeans. It is comparable to miso paste.
Vinegar
Asia
Babylonia, Mesopotamia
An aqueous solution of acetic acid and trace compounds that may include flavorings. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types of vinegar are also used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner.
Worcestershire sauce
Europe
Worcestershire, England
A fermented liquid condiment named after the city of Worcester in Worcestershire, England. It is frequently used to augment food and drink recipes, and used directly as a condiment on steaks, hamburgers, and other finished dishes.
Yongfeng chili sauce
Asia
Yongfeng, Shuangfeng County, Loudi city, Hunan province, China
Fermented hot sauce from Hunan.
· Fermented foods › Fermented creams and yogurts
Continent (or comparable)
Continent (or comparable)
Name
Continent (or comparable)
Amasi
Amasi
Name
Amasi
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
South Africa
Description
A type of fermented milk that tastes like cottage cheese or plain yogurt.
Crème fraîche
Crème fraîche
Name
Crème fraîche
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
France
Description
A soured cream containing 30–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.
Fermented milk products
Fermented milk products
Name
Fermented milk products
Regional or Ethnic Origin
Worldwide
Regional or Ethnic Origin
Worldwide
Description
Also known as cultured dairy foods, cultured dairy products, or cultured milk products, fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
Filmjölk
Filmjölk
Name
Filmjölk
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Nordic countries
Description
A mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides.
Kaymak
Kaymak
Name
Kaymak
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Central Asia
Description
A fermented, creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats.
Matzoon
Matzoon
Name
Matzoon
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Armenia
Description
A fermented milk product of Armenian origin.
Mursik
Mursik
Name
Mursik
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
Kenya
Description
A traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a sotet. The gourd is lined with soot from specific trees which add flavor to the fermented milk.
Skyr
Skyr
Name
Skyr
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Iceland
Description
A cultured dairy product, with the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese (similar to curd cheese eaten in Estonia, Germany and Russia), but is consumed like a yogurt.
Smetana, Smântână
Smetana, Smântână
Name
Smetana, Smântână
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Central and Eastern Europe
Description
A type of sour cream, produced by souring heavy cream. It is similar to crème fraîche.
Sour cream
Sour cream
Name
Sour cream
Description
Obtained by fermenting a regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Pictured is Smetana.
Soured milk
Soured milk
Name
Soured milk
Description
Soured milk denotes a range of food products produced by the acidification of milk. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk.
Strained yogurt
Strained yogurt
Name
Strained yogurt
Description
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt.
Tarhana
Tarhana
Name
Tarhana
Regional or Ethnic Origin
Afro-Eurasia
Regional or Ethnic Origin
Middle East, Southeast Europe
Description
A dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk. It is usually made into a thick soup with water, stock, or milk. Tarhana is very similar to some kinds of kashk.
Viili
Viili
Name
Viili
Regional or Ethnic Origin
Nordic countries
Regional or Ethnic Origin
Nordic countries
Description
A fermented milk product. Viili is similar to yoghurt or kefir, but when left unmixed, its texture is malleable, or "long".
Yogurt
Yogurt
Name
Yogurt
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Unknown; thought to be ancient Mesopotamia[citation needed]
Description
A fermented milk product produced by the bacterial fermentation of milk
Name
Image
Regional or Ethnic Origin
Description
Continent (or comparable)
Country or Ethnicity
Amasi
Africa
South Africa
A type of fermented milk that tastes like cottage cheese or plain yogurt.
Crème fraîche
Europe
France
A soured cream containing 30–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.
Fermented milk products
Worldwide
Worldwide
Also known as cultured dairy foods, cultured dairy products, or cultured milk products, fermented milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
Filmjölk
Europe
Nordic countries
A mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides.
Kaymak
Asia
Central Asia
A fermented, creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats.
Matzoon
Asia
Armenia
A fermented milk product of Armenian origin.
Mursik
Africa
Kenya
A traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a sotet. The gourd is lined with soot from specific trees which add flavor to the fermented milk.
Skyr
Europe
Iceland
A cultured dairy product, with the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese (similar to curd cheese eaten in Estonia, Germany and Russia), but is consumed like a yogurt.
Smetana, Smântână
Europe
Central and Eastern Europe
A type of sour cream, produced by souring heavy cream. It is similar to crème fraîche.
Sour cream
Obtained by fermenting a regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Pictured is Smetana.
Soured milk
Soured milk denotes a range of food products produced by the acidification of milk. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk.
Strained yogurt
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt.
Tarhana
Afro-Eurasia
Middle East, Southeast Europe
A dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk. It is usually made into a thick soup with water, stock, or milk. Tarhana is very similar to some kinds of kashk.
Viili
Nordic countries
Nordic countries
A fermented milk product. Viili is similar to yoghurt or kefir, but when left unmixed, its texture is malleable, or "long".
Yogurt
Asia
Unknown; thought to be ancient Mesopotamia[citation needed]
A fermented milk product produced by the bacterial fermentation of milk
· Fermented foods › Fermented grains and grain-based foods
Continent (or comparable)
Continent (or comparable)
Name
Continent (or comparable)
Appam
Appam
Name
Appam
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
A type of South Indian pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu. It is also very popular in Sri Lanka where it is commonly referred to by its anglicized name, Hoppers.
Balao-balao
Balao-balao
Name
Balao-balao
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
A Filipino dish consisting of cooked rice and whole raw shrimp fermented with salt and angkak (red yeast rice).
Bánh cuốn
Bánh cuốn
Name
Bánh cuốn
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Northern Vietnam
Description
Made from a thin, wide sheet of steamed fermented rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots.
Brem
Brem
Name
Brem
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Indonesia
Description
A traditional fermented food of Indonesia that uses rice.
Chakuli pitha
Chakuli pitha
Name
Chakuli pitha
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
A rice-based fried pancake traditionally made in the Indian state of Odisha. It is made from fermented rice and black gram.
Dhokla
Dhokla
Name
Dhokla
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Gujarat, India
Description
A vegetarian food item made with a fermented batter derived from rice and chickpea splits.
Dosa
Dosa
Name
Dosa
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
A fermented crepe or pancake made from rice batter and black lentils. It is a staple food in many parts of India. Pictured is rava dosa, a type of dosa.
Enduri Pitha
Enduri Pitha
Name
Enduri Pitha
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
A traditional pitha made in the northern and central region Indian state of Odisha. A fermented batter made of rice and black gram is steamed with/without stuffing made of coconut, jaggery and black pepper.
Handvo
Handvo
Name
Handvo
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
A vegetarian, savoury cake made from a fermented batter.
Idli
Idli
Name
Idli
Regional or Ethnic Origin
Asia (Indian subcontinent)
Regional or Ethnic Origin
India; Sri Lanka
Description
A type of savoury rice cake, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
Injera
Injera
Name
Injera
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
Eritrea
Description
A sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Eritrea.
Jiuniang
Jiuniang
Name
Jiuniang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol and lactic acid.
Kenkey
Kenkey
Name
Kenkey
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
Ghana
Description
A fermented maize dumpling.
Khanom chin
Khanom chin
Name
Khanom chin
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Thailand
Description
Fermented rice noodles.
Kuzhi paniyaram
Kuzhi paniyaram
Name
Kuzhi paniyaram
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
Steamed rice and black lentils batter.
Mixian (noodle)
Mixian (noodle)
Name
Mixian (noodle)
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Yunnan Province, China
Description
A type of fermented rice noodle, made from ordinary non-glutinous rice, generally sold fresh rather than dried.
Ogi
Ogi
Name
Ogi
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
Nigeria
Description
A fermented cereal pudding, typically made from maize, sorghum, or millet.
Palappam
Palappam
Name
Palappam
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
South India
Description
A type of pancake made with fermented rice batter and coconut milk.
Pesaha Appam
Pesaha Appam
Name
Pesaha Appam
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Kerala, India
Description
A firm rice cake made by the Christians of Kerala, India, to be served on the night of Maundy Thursday (Pesaha). It is made from rice batter like palappam, but is not fermented with yeast in its preparation.
Peuyeum, Tapai
Peuyeum, Tapai
Name
Peuyeum, Tapai
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Southeast Asia; East Asia
Description
A traditional fermented preparation of rice or other starchy foods.
Puto
Puto
Name
Puto
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
Philippine rice cakes. Some varieties are fermented.
Sowans
Sowans
Name
Sowans
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Scotland
Description
A fermented, sour porridge made using the starch remaining on the inner husks of oats after milling.
Sourdough Bread
Sourdough Bread
Name
Sourdough Bread
Regional or Ethnic Origin
Afro-Eurasia
Regional or Ethnic Origin
Switzerland; Middle East; Asia Minor
Description
Sourdough bread is made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
Tapai
Tapai
Name
Tapai
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Southeast Asia; East Asia
Description
A traditional fermented preparation of rice or other starchy foods.
Uji
Uji
Name
Uji
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
Kenya
Description
A fermented sour, porridge typically made from maize, millet or sorghum.
White sugar sponge cake
White sugar sponge cake
Name
White sugar sponge cake
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
A type of Chinese pastry, made from rice flour, white sugar, water, and a leavening agent.
Name
Image
Regional or Ethnic Origin
Description
Continent (or comparable)
Country or Ethnicity
Appam
Asia
India
A type of South Indian pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu. It is also very popular in Sri Lanka where it is commonly referred to by its anglicized name, Hoppers.
Balao-balao
Asia
Philippines
A Filipino dish consisting of cooked rice and whole raw shrimp fermented with salt and angkak (red yeast rice).
Bánh cuốn
Asia
Northern Vietnam
Made from a thin, wide sheet of steamed fermented rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots.
Brem
Asia
Indonesia
A traditional fermented food of Indonesia that uses rice.
Chakuli pitha
Asia
India
A rice-based fried pancake traditionally made in the Indian state of Odisha. It is made from fermented rice and black gram.
Dhokla
Asia
Gujarat, India
A vegetarian food item made with a fermented batter derived from rice and chickpea splits.
Dosa
Asia
India
A fermented crepe or pancake made from rice batter and black lentils. It is a staple food in many parts of India. Pictured is rava dosa, a type of dosa.
Enduri Pitha
Asia
India
A traditional pitha made in the northern and central region Indian state of Odisha. A fermented batter made of rice and black gram is steamed with/without stuffing made of coconut, jaggery and black pepper.
Handvo
Asia
India
A vegetarian, savoury cake made from a fermented batter.
Idli
Asia (Indian subcontinent)
India; Sri Lanka
A type of savoury rice cake, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.
Injera
Africa
Eritrea
A sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Eritrea.
Jiuniang
Asia
China
a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol and lactic acid.
Kenkey
Africa
Ghana
A fermented maize dumpling.
Khanom chin
Asia
Thailand
Fermented rice noodles.
Kuzhi paniyaram
Asia
India
Steamed rice and black lentils batter.
Mixian (noodle)
Asia
Yunnan Province, China
A type of fermented rice noodle, made from ordinary non-glutinous rice, generally sold fresh rather than dried.
Ogi
Africa
Nigeria
A fermented cereal pudding, typically made from maize, sorghum, or millet.
Palappam
Asia
South India
A type of pancake made with fermented rice batter and coconut milk.
Pesaha Appam
Asia
Kerala, India
A firm rice cake made by the Christians of Kerala, India, to be served on the night of Maundy Thursday (Pesaha). It is made from rice batter like palappam, but is not fermented with yeast in its preparation.
Peuyeum, Tapai
Asia
Southeast Asia; East Asia
A traditional fermented preparation of rice or other starchy foods.
Puto
Asia
Philippines
Philippine rice cakes. Some varieties are fermented.
Sowans
Europe
Scotland
A fermented, sour porridge made using the starch remaining on the inner husks of oats after milling.
Sourdough Bread
Afro-Eurasia
Switzerland; Middle East; Asia Minor
Sourdough bread is made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
Tapai
Asia
Southeast Asia; East Asia
A traditional fermented preparation of rice or other starchy foods.
Uji
[[File:]]
Africa
Kenya
A fermented sour, porridge typically made from maize, millet or sorghum.
White sugar sponge cake
Asia
China
A type of Chinese pastry, made from rice flour, white sugar, water, and a leavening agent.
· Fermented foods › Fermented fruits and vegetables
Continent (or comparable)
Continent (or comparable)
Name
Continent (or comparable)
Atchara
Atchara
Name
Atchara
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
A pickle made from grated unripe papaya that is popular in the Philippines. It is often served as a side dish for fried or grilled foods such as pork barbecue.
Burong mangga
Burong mangga
Name
Burong mangga
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
Made by mixing sugar, salt, and water to mangoes that have previously been salted.
Chinese pickles
Chinese pickles
Name
Chinese pickles
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
Various vegetables or fruits that have been fermented by pickling with salt and brine or marinated in mixtures based on soy sauce or savory bean pastes.
Curtido
Curtido
Name
Curtido
Regional or Ethnic Origin
North America (Central America)
Regional or Ethnic Origin
El Salvador
Description
A type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, and sometimes lime juice.
Kapusta kiszona duszona
Kapusta kiszona duszona
Name
Kapusta kiszona duszona
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Poland
Description
A Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples.
Garri
Garri
Name
Garri
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
West Africa
Description
A popular West African food made from cassava tubers.
Gundruk
Gundruk
Name
Gundruk
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Nepal
Description
Gundruk is made by fermenting leaves of vegetables of Brassica family.
Kawal
Kawal
Name
Kawal
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
Sudan
Description
Fermented leaves of Cassia obtusifolia. Fermentation removes the toxicity of the raw plant and allows it to be used as a protein source. It is also used as a condiment in its powdered form.
Kimchi
Kimchi
Name
Kimchi
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
Fermented cabbage or radish product.
Masi, mahi
Masi, mahi
Name
Masi, mahi
Regional or Ethnic Origin
Oceania
Regional or Ethnic Origin
Polynesia
Description
Baked meal of knead fermented breadfruit.
Meigan cai
Meigan cai
Name
Meigan cai
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
A fermented brassica product.
Mohnyin tjin
Mohnyin tjin
Name
Mohnyin tjin
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Myanmar
Description
A popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings, similar to Korean kimchi.
Nata de coco
Nata de coco
Name
Nata de coco
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
A jelly-like dessert made from fermented coconut water.
Nata de piña
Nata de piña
Name
Nata de piña
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
A jelly-like dessert made from fermented pineapple juice.
Pickles
Pickles
Name
Pickles
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Ancient Mesopotamia
Description
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.
Poi
Poi
Name
Poi
Regional or Ethnic Origin
Oceania
Regional or Ethnic Origin
Polynesia
Description
A traditional staple food paste, with consistency ranging from highly viscous to liquid, made from starchy vegetables, usually breadfruit, taro or plantain.
Portuguese ground red pepper (Pimenta Moida) a.k.a. Massa de pimentão
Portuguese ground red pepper (Pimenta Moida) a.k.a. Massa de pimentão
Name
Portuguese ground red pepper (Pimenta Moida) a.k.a. Massa de pimentão
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Portugal. Salt substitute staple in the Azores. Base for many Portuguese dishes.
Description
Fermented ground peppers with olive oil and seasonings Pepper heat range typically from 0-1000 Scoville.
Sauerkraut
Sauerkraut
Name
Sauerkraut
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Germany
Description
Finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
Sinki
Sinki
Name
Sinki
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Nepal
Description
A preserved fermented vegetable, prepared from radish tap roots.
Sour cabbage
Sour cabbage
Name
Sour cabbage
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Eastern Europe; Balkans
Description
Vegetable preserve similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage (Brassica Oleracea var.capitata), not separate leaves or grated mass.
Suan cai
Suan cai
Name
Suan cai
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
Pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes.
Tempoyak
Tempoyak
Name
Tempoyak
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Malaysia and Indonesia
Description
Fermented durian.
Tianjin preserved vegetable (tung tsai)
Tianjin preserved vegetable (tung tsai)
Name
Tianjin preserved vegetable (tung tsai)
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
A preserved vegetable consisting of finely chopped Tianjin cabbage (箭杆菜; a variety of Chinese cabbage with an elongated shape) and salt. Garlic is added during preservation, if the cabbage is not to be consumed by certain Chinese Buddhist sects.
Tsukemono
Tsukemono
Name
Tsukemono
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Japan
Description
Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
Zha cai
Zha cai
Name
Zha cai
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Chongqing, China
Description
A type of pickled mustard plant stem, made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tsatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar.
Name
Image
Regional or Ethnic Origin
Description
Continent (or comparable)
Country or Ethnicity
Atchara
Asia
Philippines
A pickle made from grated unripe papaya that is popular in the Philippines. It is often served as a side dish for fried or grilled foods such as pork barbecue.
Burong mangga
Asia
Philippines
Made by mixing sugar, salt, and water to mangoes that have previously been salted.
Chinese pickles
Asia
China
Various vegetables or fruits that have been fermented by pickling with salt and brine or marinated in mixtures based on soy sauce or savory bean pastes.
Curtido
North America (Central America)
El Salvador
A type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, and sometimes lime juice.
Kapusta kiszona duszona
Europe
Poland
A Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples.
Garri
Africa
West Africa
A popular West African food made from cassava tubers.
Gundruk
Asia
Nepal
Gundruk is made by fermenting leaves of vegetables of Brassica family.
Kawal
Africa
Sudan
Fermented leaves of Cassia obtusifolia. Fermentation removes the toxicity of the raw plant and allows it to be used as a protein source. It is also used as a condiment in its powdered form.
Kimchi
Asia
Korea
Fermented cabbage or radish product.
Masi, mahi
Oceania
Polynesia
Baked meal of knead fermented breadfruit.
Meigan cai
Asia
China
A fermented brassica product.
Mohnyin tjin
Asia
Myanmar
A popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings, similar to Korean kimchi.
Nata de coco
Asia
Philippines
A jelly-like dessert made from fermented coconut water.
Nata de piña
Asia
Philippines
A jelly-like dessert made from fermented pineapple juice.
Pickles
Asia
Ancient Mesopotamia
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.
Poi
Oceania
Polynesia
A traditional staple food paste, with consistency ranging from highly viscous to liquid, made from starchy vegetables, usually breadfruit, taro or plantain.
Portuguese ground red pepper (Pimenta Moida) a.k.a. Massa de pimentão
Europe
Portugal. Salt substitute staple in the Azores. Base for many Portuguese dishes.
Fermented ground peppers with olive oil and seasonings Pepper heat range typically from 0-1000 Scoville.
Sauerkraut
Europe
Germany
Finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
Sinki
Asia
Nepal
A preserved fermented vegetable, prepared from radish tap roots.
Sour cabbage
Europe
Eastern Europe; Balkans
Vegetable preserve similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage (Brassica Oleracea var.capitata), not separate leaves or grated mass.
Suan cai
Asia
China
Pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes.
Tempoyak
Asia
Malaysia and Indonesia
Fermented durian.
Tianjin preserved vegetable (tung tsai)
Asia
China
A preserved vegetable consisting of finely chopped Tianjin cabbage (箭杆菜; a variety of Chinese cabbage with an elongated shape) and salt. Garlic is added during preservation, if the cabbage is not to be consumed by certain Chinese Buddhist sects.
Tsukemono
Asia
Japan
Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
Zha cai
Asia
Chongqing, China
A type of pickled mustard plant stem, made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tsatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar.
· Fermented foods › Fermented meat and seafood
Continent (or comparable)
Continent (or comparable)
Name
Continent (or comparable)
Bagoong monamon
Bagoong monamon
Name
Bagoong monamon
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
Prepared by fermenting salted anchovies.
Bagoong terong
Bagoong terong
Name
Bagoong terong
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
Made by salting and fermenting the bonnetmouth fish.
Burong isda
Burong isda
Name
Burong isda
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
Raw fish, fermented in red rice and salt for up to one week. Similar to Japanese narezushi.
Burong talangka
Burong talangka
Name
Burong talangka
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
Made by mixing crablets, and salt and left in a jar to ferment thoroughly. It can be eaten after 2–5 days. In the some communities, calamansi, chili, dayap, and/or soy sauce is/are added to enhance the flavor while fermentation is occurring.
Cincalok
Cincalok
Name
Cincalok
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Malaysia
Description
Fermented shrimp dish.
Cod liver oil (Traditional preparation method)
Cod liver oil (Traditional preparation method)
Name
Cod liver oil (Traditional preparation method)
Regional or Ethnic Origin
Atlantic Ocean
Regional or Ethnic Origin
North Atlantic-adjacent nations
Description
Cod liver oil was traditionally manufactured by filling a wooden barrel with fresh cod livers and seawater and allowing the mixture to ferment for up to a year before removing the oil.
Fermented fish
Fermented fish
Name
Fermented fish
Regional or Ethnic Origin
Worldwide
Regional or Ethnic Origin
Worldwide
Description
A traditional preparation of fish. Before refrigeration, canning, and other modern preservation techniques became available, fermenting was an important preservation method.
Gejang
Gejang
Name
Gejang
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
Gejang (게장) or gejeot (게젓) is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder.
Hákarl
Hákarl
Name
Hákarl
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Iceland
Description
Made by fermenting shark meat, then hanging it to dry. Pictured is hákarl hanging to dry in Iceland.
Hongeohoe
Hongeohoe
Name
Hongeohoe
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A type of fermented fish dish from Korea's Jeolla province. Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor.
Igunaq
Igunaq
Name
Igunaq
Regional or Ethnic Origin
Arctic
Regional or Ethnic Origin
North American Arctic, Northeast Asia
Description
A method of preparing meat, particularly walrus and other marine mammals. Meat and fat caught in the summer is buried in the ground as steaks, which then ferment over autumn and freeze over winter, ready for consumption the next year.
Jeotgal
Jeotgal
Name
Jeotgal
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.
Jogijeot
Jogijeot
Name
Jogijeot
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A variety of jeotgal (salted seafood), made with yellow croakers.
Katsuobushi
Katsuobushi
Name
Katsuobushi
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Japan
Description
Simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes.
Kiviak
Kiviak
Name
Kiviak
Regional or Ethnic Origin
North America
Regional or Ethnic Origin
Greenland
Description
Kiviak or kiviaq is a traditional wintertime Inuit food made of auks, a type of seabird, preserved in a seal skin.
Kusaya
Kusaya
Name
Kusaya
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Japan
Description
A traditional salted and fermented fish dish originating in the Izu Islands, and often eaten with sake, shōchū, or a local drink called Shima Jiman.
Myeolchijeot
Myeolchijeot
Name
Myeolchijeot
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A variety of jeotgal (salted seafood), made by salting and fermenting anchovies.
Nem chua
Nem chua
Name
Nem chua
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Vietnam
Description
Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili, garlic and Vietnamese coriander.
Ngapi
Ngapi
Name
Ngapi
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Myanmar
Description
A pungent paste made of either fish or shrimp, usually made by fermenting fish or shrimp that is salted and ground then sundried.
Ni'owuru
Ni'owuru
Name
Ni'owuru
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Indonesia
Description
Fermented pork dish from Nias Island of the coast of Sumatra
Rakfisk
Rakfisk
Name
Rakfisk
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Norway
Description
A fish dish made from trout or char, salted and autolyzed for two to three months (or even up to a year), then eaten without cooking.
Saeujeot
Saeujeot
Name
Saeujeot
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Korea
Description
A salted and fermented food made with small shrimp. Saeujeot is a variety of jeotgal.
Salami
Salami
Name
Salami
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Italy
Description
A cured sausage consisting of fermented and air-dried meat, typically pork, popular under various names across Europe.
Shark meat
Shark meat
Name
Shark meat
Regional or Ethnic Origin
Worldwide
Regional or Ethnic Origin
Eastern Africa; Iceland; Yemen; Japan; Sri Lanka; India; Australia; Canada; Mexico; Brazil
Description
Shark meat is sometimes fermented.
Shiokara
Shiokara
Name
Shiokara
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Japan
Description
A food made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera.
Shrimp paste (Belacan)
Shrimp paste (Belacan)
Name
Shrimp paste (Belacan)
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Southeast Asia, China
Description
Fermented shrimp paste.
Som moo
Som moo
Name
Som moo
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Thailand
Description
A fermented pork sausage with a sour flavor, often eaten in raw form after the fermentation process has occurred.
Surströmming
Surströmming
Name
Surströmming
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Sweden
Description
A lightly-salted fermented Baltic Sea herring.
Taba ng Talangka, aligi
Taba ng Talangka, aligi
Name
Taba ng Talangka, aligi
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Philippines
Description
The crab roe and meat of a sack of crablets are carefully taken out and preserved in a single jar using sea salt. Traditionally, the number of female (V-lined underbelly) and 'gay' crabs (D-lined underbelly) should always have more weight than the male crabs (T-lined underbelly). Taba ng talangaka is usually used as a condiment to enhance the flavor of rice and other seafood.
Name
Image
Regional or Ethnic Origin
Description
Continent (or comparable)
Country or Ethnicity
Bagoong monamon
Asia
Philippines
Prepared by fermenting salted anchovies.
Bagoong terong
Asia
Philippines
Made by salting and fermenting the bonnetmouth fish.
Burong isda
Asia
Philippines
Raw fish, fermented in red rice and salt for up to one week. Similar to Japanese narezushi.
Burong talangka
Asia
Philippines
Made by mixing crablets, and salt and left in a jar to ferment thoroughly. It can be eaten after 2–5 days. In the some communities, calamansi, chili, dayap, and/or soy sauce is/are added to enhance the flavor while fermentation is occurring.
Cincalok
Asia
Malaysia
Fermented shrimp dish.
Cod liver oil (Traditional preparation method)
Atlantic Ocean
North Atlantic-adjacent nations
Cod liver oil was traditionally manufactured by filling a wooden barrel with fresh cod livers and seawater and allowing the mixture to ferment for up to a year before removing the oil.
Fermented fish
Worldwide
Worldwide
A traditional preparation of fish. Before refrigeration, canning, and other modern preservation techniques became available, fermenting was an important preservation method.
Gejang
Asia
Korea
Gejang (게장) or gejeot (게젓) is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder.
Hákarl
Europe
Iceland
Made by fermenting shark meat, then hanging it to dry. Pictured is hákarl hanging to dry in Iceland.
Hongeohoe
Asia
Korea
A type of fermented fish dish from Korea's Jeolla province. Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor.
Igunaq
Arctic
North American Arctic, Northeast Asia
A method of preparing meat, particularly walrus and other marine mammals. Meat and fat caught in the summer is buried in the ground as steaks, which then ferment over autumn and freeze over winter, ready for consumption the next year.
Jeotgal
Asia
Korea
A category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.
Jogijeot
Asia
Korea
A variety of jeotgal (salted seafood), made with yellow croakers.
Katsuobushi
Asia
Japan
Simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes.
Kiviak
North America
Greenland
Kiviak or kiviaq is a traditional wintertime Inuit food made of auks, a type of seabird, preserved in a seal skin.
Kusaya
Asia
Japan
A traditional salted and fermented fish dish originating in the Izu Islands, and often eaten with sake, shōchū, or a local drink called Shima Jiman.
Myeolchijeot
Asia
Korea
A variety of jeotgal (salted seafood), made by salting and fermenting anchovies.
Nem chua
Asia
Vietnam
Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in bite sizes. The meat is sweet, sour, salty and spicy. It is often served with bird's eye chili, garlic and Vietnamese coriander.
Ngapi
Asia
Myanmar
A pungent paste made of either fish or shrimp, usually made by fermenting fish or shrimp that is salted and ground then sundried.
Ni'owuru
Asia
Indonesia
Fermented pork dish from Nias Island of the coast of Sumatra
Rakfisk
Europe
Norway
A fish dish made from trout or char, salted and autolyzed for two to three months (or even up to a year), then eaten without cooking.
Saeujeot
Asia
Korea
A salted and fermented food made with small shrimp. Saeujeot is a variety of jeotgal.
Salami
Europe
Italy
A cured sausage consisting of fermented and air-dried meat, typically pork, popular under various names across Europe.
Shark meat
Worldwide
Eastern Africa; Iceland; Yemen; Japan; Sri Lanka; India; Australia; Canada; Mexico; Brazil
Shark meat is sometimes fermented.
Shiokara
Asia
Japan
A food made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera.
Shrimp paste (Belacan)
Asia
Southeast Asia, China
Fermented shrimp paste.
Som moo
Asia
Thailand
A fermented pork sausage with a sour flavor, often eaten in raw form after the fermentation process has occurred.
Surströmming
Europe
Sweden
A lightly-salted fermented Baltic Sea herring.
Taba ng Talangka, aligi
Asia
Philippines
The crab roe and meat of a sack of crablets are carefully taken out and preserved in a single jar using sea salt. Traditionally, the number of female (V-lined underbelly) and 'gay' crabs (D-lined underbelly) should always have more weight than the male crabs (T-lined underbelly). Taba ng talangaka is usually used as a condiment to enhance the flavor of rice and other seafood.
· Fermented drinks and beverages
Continent (or comparable)
Continent (or comparable)
Name
Continent (or comparable)
Acidophiline
Acidophiline
Name
Acidophiline
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Russia; Ukraine
Description
Fermented milk product with Lactobacillus acidophilus bacteria.
Amazake
Amazake
Name
Amazake
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Japan
Description
A traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice.
Ayran
Ayran
Name
Ayran
Regional or Ethnic Origin
Eurasia
Regional or Ethnic Origin
Middle East
Description
A cold yogurt beverage mixed with salt. In addition to Turkey, where it is considered a national drink, ayran is found in Iran (there called doogh), Afghanistan, Armenia (here called tan), Azerbaijan, the Balkans, Kazakhstan, Kyrgyzstan, Lebanon, Syria and across the Caucasus. Its primary ingredients are water and yogurt.
Beer
Beer
Name
Beer
Regional or Ethnic Origin
Afro-Eurasia
Regional or Ethnic Origin
Iran, Middle East
Description
A traditional alcoholic (depending on recipes) beverage made from grains and hops.
Blaand
Blaand
Name
Blaand
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Northwestern Scandinavia; Scotland
Description
A fermented milk product made from whey with a very low alcohol content.
Borș (bran)
Borș (bran)
Name
Borș (bran)
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Romania
Description
Water in which wheat or barley bran, sometimes sugar beet, or a slice of bread have fermented.
Boza
Boza
Name
Boza
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Middle East; Balkans;Central Asia; Caucasus; North Africa; Asia Minor
Description
A traditional fermented grain drink with alcohol found in many countries.
Buttermilk
Buttermilk
Name
Buttermilk
Regional or Ethnic Origin
Eurasia
Description
A fermented dairy drink.
Calpis
Calpis
Name
Calpis
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Japan
Description
An uncarbonated soft drink manufactured by Calpis Co., Ltd. that is produced using lactic acid fermentation.
Chass
Chass
Name
Chass
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
The word used for buttermilk in Rajasthani and Gujarati. Chass is the traditional Gujarati beverage from Gujarat, India.
Chicha
Chicha
Name
Chicha
Regional or Ethnic Origin
Americas (Latin America)
Regional or Ethnic Origin
Andes, Amazonia
Description
In South America and Central America, chicha is a fermented or non-fermented beverage usually derived from maize. Chicha includes corn beer known as chicha de jora and non-alcoholic beverages such as chicha morada.
Doogh
Doogh
Name
Doogh
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Iran
Description
A savory yogurt-based beverage similar to Turkish ayran.
Kanji (drink)
Kanji (drink)
Name
Kanji (drink)
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
A fermented drink made with carrots and/or beetroots.
Kefir
Kefir
Name
Kefir
Regional or Ethnic Origin
Europe (Northern Europe)
Regional or Ethnic Origin
North Caucasus
Description
A fermented milk drink, similar to a thin yogurt or ayran, that is made from kefir grains, a specific type of mesophilic symbiotic culture.
Kombucha
Kombucha
Name
Kombucha
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
A fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its purported health benefits.
Kumis
Kumis
Name
Kumis
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Central Asia
Description
Fermented mare's milk product.
Kvass
Kvass
Name
Kvass
Regional or Ethnic Origin
Europe (Eastern Europe)
Regional or Ethnic Origin
Slavs
Description
Fermented low-alcohol beverage based on rye bread.
Lassi
Lassi
Name
Lassi
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
India
Description
Yogurt drink.
Leben
Leben
Name
Leben
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Levant
Description
A buttermilk-type drink.
Mageu
Mageu
Name
Mageu
Regional or Ethnic Origin
Africa
Regional or Ethnic Origin
Southern Africa
Description
A fermented maize-based drink.
Nai lao
Nai lao
Name
Nai lao
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
China
Description
Nailao, also known as Beijing yogurt (北京酸奶; Běijīng suānnǎi), is a traditional fermented milk drink that is popularly consumed throughout China. The word suānnǎi means "acid milk".
Podpiwek
Podpiwek
Name
Podpiwek
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Poland; Cropos, Lithuania
Description
Soft drink usually made from grain coffee, hops, yeast, water and sugar, which undergo fermentation.
Pulque
Pulque
Name
Pulque
Regional or Ethnic Origin
North America
Regional or Ethnic Origin
Mexico
Description
An ancient drink possibly created by the Olmecs or Toltecs of South-Central Mexico. It is made from the fermented sap of the Agave Americana plant and appears very similar to milk.
Rejuvelac
Rejuvelac
Name
Rejuvelac
Description
A fermented drink made from sprouted grains or pseudocereals. Similar to borș. Also used in making vegan cheeses and vegan yogurt.
Rượu nếp
Rượu nếp
Name
Rượu nếp
Regional or Ethnic Origin
Asia
Regional or Ethnic Origin
Northern Vietnam
Description
A rice wine made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf.
Ryazhenka
Ryazhenka
Name
Ryazhenka
Regional or Ethnic Origin
Europe (Eastern Europe)
Regional or Ethnic Origin
Ukraine
Description
A traditional fermented milk product in Ukraine and Russia, made from baked milk by lactic acid fermentation.
Şalgam
Şalgam
Name
Şalgam
Regional or Ethnic Origin
Eurasia
Regional or Ethnic Origin
Turkey
Description
Şalgam is a popular beverage from southern Turkey's cities of Adana and Mersin. It is made with the juice of red carrot pickles, salted, spiced, and flavoured with aromatic turnip (çelem) fermented in barrels with the addition of ground bulgur.
Tejuino
Tejuino
Name
Tejuino
Regional or Ethnic Origin
North America
Regional or Ethnic Origin
Nayarit, Mexico
Description
A cold beverage made from fermented corn, usually corn dough, the same kind used for tortillas and tamales.
Tepache
Tepache
Name
Tepache
Regional or Ethnic Origin
North America
Regional or Ethnic Origin
Central Mexico
Description
A nonalcoholic fermented beverage made from the peel and the rind of pineapples, and sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold.
Tesgüino
Tesgüino
Name
Tesgüino
Regional or Ethnic Origin
North America
Regional or Ethnic Origin
Central Mexico
Description
An artisanal corn beer produced by several Uto-Aztec people, from maize.
Tibicos (water kefir)
Tibicos (water kefir)
Name
Tibicos (water kefir)
Regional or Ethnic Origin
Worldwide
Regional or Ethnic Origin
Unknown
Description
A traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY).
Wine
Wine
Name
Wine
Regional or Ethnic Origin
Europe
Regional or Ethnic Origin
Caucasus
Description
An alcoholic drink typically made from fermented grapes. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry.
Žinčica
Žinčica
Name
Žinčica
Regional or Ethnic Origin
Europe (Eastern Europe)
Regional or Ethnic Origin
Žinčica (in Slovakia), Žinčice (in the Czech Republic), Żentyca (in Poland)
Description
A drink made of sheep milk whey as a by-product in the process of making bryndza cheese.
Name
Image
Regional or Ethnic Origin
Description
Continent (or comparable)
Country or Ethnicity
Acidophiline
Europe
Russia; Ukraine
Fermented milk product with Lactobacillus acidophilus bacteria.
Amazake
Asia
Japan
A traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice.
Ayran
Eurasia
Middle East
A cold yogurt beverage mixed with salt. In addition to Turkey, where it is considered a national drink, ayran is found in Iran (there called doogh), Afghanistan, Armenia (here called tan), Azerbaijan, the Balkans, Kazakhstan, Kyrgyzstan, Lebanon, Syria and across the Caucasus. Its primary ingredients are water and yogurt.
Beer
Afro-Eurasia
Iran, Middle East
A traditional alcoholic (depending on recipes) beverage made from grains and hops.
Blaand
Europe
Northwestern Scandinavia; Scotland
A fermented milk product made from whey with a very low alcohol content.
Borș (bran)
Europe
Romania
Water in which wheat or barley bran, sometimes sugar beet, or a slice of bread have fermented.
Boza
Europe
Middle East; Balkans;Central Asia; Caucasus; North Africa; Asia Minor
A traditional fermented grain drink with alcohol found in many countries.
Buttermilk
Eurasia
A fermented dairy drink.
Calpis
Asia
Japan
An uncarbonated soft drink manufactured by Calpis Co., Ltd. that is produced using lactic acid fermentation.
Chass
Asia
India
The word used for buttermilk in Rajasthani and Gujarati. Chass is the traditional Gujarati beverage from Gujarat, India.
Chicha
Americas (Latin America)
Andes, Amazonia
In South America and Central America, chicha is a fermented or non-fermented beverage usually derived from maize. Chicha includes corn beer known as chicha de jora and non-alcoholic beverages such as chicha morada.
Doogh
Asia
Iran
A savory yogurt-based beverage similar to Turkish ayran.
Kanji (drink)
Asia
India
A fermented drink made with carrots and/or beetroots.
Kefir
Europe (Northern Europe)
North Caucasus
A fermented milk drink, similar to a thin yogurt or ayran, that is made from kefir grains, a specific type of mesophilic symbiotic culture.
Kombucha
Asia
China
A fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its purported health benefits.
Kumis
Asia
Central Asia
Fermented mare's milk product.
Kvass
Europe (Eastern Europe)
Slavs
Fermented low-alcohol beverage based on rye bread.
Lassi
Asia
India
Yogurt drink.
Leben
Asia
Levant
A buttermilk-type drink.
Mageu
Africa
Southern Africa
A fermented maize-based drink.
Nai lao
Asia
China
Nailao, also known as Beijing yogurt (北京酸奶; Běijīng suānnǎi), is a traditional fermented milk drink that is popularly consumed throughout China. The word suānnǎi means "acid milk".
Podpiwek
Europe
Poland; Cropos, Lithuania
Soft drink usually made from grain coffee, hops, yeast, water and sugar, which undergo fermentation.
Pulque
North America
Mexico
An ancient drink possibly created by the Olmecs or Toltecs of South-Central Mexico. It is made from the fermented sap of the Agave Americana plant and appears very similar to milk.
Rejuvelac
A fermented drink made from sprouted grains or pseudocereals. Similar to borș. Also used in making vegan cheeses and vegan yogurt.
Rượu nếp
Asia
Northern Vietnam
A rice wine made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf.
Ryazhenka
Europe (Eastern Europe)
Ukraine
A traditional fermented milk product in Ukraine and Russia, made from baked milk by lactic acid fermentation.
Şalgam
Eurasia
Turkey
Şalgam is a popular beverage from southern Turkey's cities of Adana and Mersin. It is made with the juice of red carrot pickles, salted, spiced, and flavoured with aromatic turnip (çelem) fermented in barrels with the addition of ground bulgur.
Tejuino
North America
Nayarit, Mexico
A cold beverage made from fermented corn, usually corn dough, the same kind used for tortillas and tamales.
Tepache
North America
Central Mexico
A nonalcoholic fermented beverage made from the peel and the rind of pineapples, and sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold.
Tesgüino
North America
Central Mexico
An artisanal corn beer produced by several Uto-Aztec people, from maize.
Tibicos (water kefir)
Worldwide
Unknown
A traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY).
Wine
Europe
Caucasus
An alcoholic drink typically made from fermented grapes. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry.
Žinčica
Europe (Eastern Europe)
Žinčica (in Slovakia), Žinčice (in the Czech Republic), Żentyca (in Poland)
A drink made of sheep milk whey as a by-product in the process of making bryndza cheese.

References

  1. The Book of Miso, 2nd ed., by Shurtleff and Aoyagi. Berkeley, California: Ten Speed Press (1985)
  2. Agriculture & Fishery Technology III
    https://books.google.com/books?id=7-JV7snXSzkC
  3. Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development
    https://archive.org/details/bub_gb_21IrAAAAYAAJ
  4. Handbook of Food and Beverage Fermentation Technology
    https://doi.org/10.1201%2F9780203913550.ch8
  5. "Filmjölk"
    https://web.archive.org/web/20070808011041/http://www.arla.se/Default____17791.aspx?SelectedMenuItem=17372
  6. "Ekologisk filmjölk odd milk"
    https://web.archive.org/web/20070820154056/http://storkok.arla.se/Sites/Storkok/Templates/Product____997.aspx
  7. "What is sour cream. Sour cream for cooking recipes"
    https://web.archive.org/web/20161101130058/http://homecooking.about.com/od/milkproducts/a/sourcreamwhatis.htm
  8. Lonely Planet Vietnam (Italian) "bánh cuốn – involtini di carta di riso cotti a vapore, ripieni di carne di maiale trita
  9. T.H. Yellowdawn: Fermented Foods (2008); p.302-p.304
    https://books.google.com/books?id=101_jqEgglwC&dq=%22B%C3%A1nh+cu%E1%BB%91n%22+fermented&pg=PR15
  10. Utilization of tropical foods
    https://books.google.com/books?id=xeGVaboCHnAC&pg=PA26
  11. Science of Bread: Eritrean injera recipe
    http://www.exploratorium.edu/cooking/bread/recipe-injera.html
  12. Food Microbiology
    http://www.sciencedirect.com/science/article/pii/S0740002013000762
  13. Discover
    http://discovermagazine.com/2003/sep/featscienceof
  14. Journal de la Société des Océanistes
    https://www.persee.fr/doc/jso_0300-953x_1984_num_40_79_2544
  15. Economic Botany
    https://www.jstor.org/stable/4254164
  16. "Science of Pickles: Fermentation and Food | Exploratorium"
    http://www.exploratorium.edu/cooking/pickles/fermentation.html
  17. Handbook of Fermented Functional Foods
    https://books.google.com/books?id=gpcXqE-j6gEC&pg=395
  18. "Fermented Fruits and Vegetables - A Global SO Perspective"
    http://www.fao.org/docrep/x0560e/x0560e10.htm
  19. Fermented Milks
    https://books.google.com/books?id=xKAu9IYnK2wC&q=ayran&pg=PA124
  20. Development and Manufacture of Yogurt and Other Functional Dairy Products
    https://books.google.com/books?id=zMCDLlcRaQkC&q=ayran%20iran&pg=PA10
  21. Gujarat
    https://books.google.com/books?id=d8yFaNRcYcsC&q=Chass+gujarat&pg=PA789
  22. [1] Michael Andrew Malpass, Daily Life in the Inca Empire. Retrieved 31 August 2008
    https://books.google.com/books?id=Fc7t0dfi0SwC&dq=Chicha+beer&pg=PA82
Image
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