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Fermented foods are made by adding microorganisms, like bacteria or yeast, to a food source. For
example, when you add yeast to sweetened tea, it ferments and becomes kombucha. Similarly, bacteria
react with milk to create yogurt

Fermented beans and seeds

[edit]

See also: List of fermented soy products

Name Image Origin Description

Cocoa bean fermentation for chocolate,

Cocoa Mesoamerica
and other cocoa products.

A fermented soybean paste used

Cheonggukjang Korea in Korean cuisine that contains both
whole and ground soybeans.

A thick bean paste that includes

Doenjang Korea
fermentation in its preparation.

A spicy, salty paste made from

Doubanjiang China fermented broad beans, soybeans, salt,
rice, and various spices.

A type of fermented and salted black

Douchi China
soybean.

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
Douzhi Beijing
cellophane noodle production. It is
generally slightly sour, with an egg-like
smell. (Pictured in bowl at bottom left.)
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Name Image Origin Description

Fermented
China Fermented tofu.
bean curd

A category of fermented foods typically

made from ground soybeans, which are
indigenous to the cuisines
Fermented
East Asia of East and Southeast Asia. In some
bean paste
cases, such as in the production of miso,
other varieties of beans such as broad
beans may also be used.[1]

Lufu China A type of fermented bean curd.

A bean paste that includes fermentation

Miso Japan
in its preparation.

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
Nattō Japan 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.

A flavoring made of fermented oil seeds,

such as sesame seeds or egusi seeds. The
Ogiri West Africa process and product are similar
to iru or douchi. Its smell is like cheese,
miso, or stinky tofu.
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Name Image Origin Description

A traditional staple food closely related

to tempeh, usually made from various
West
Oncom byproducts of other foods such as tofu.
Java, Indonesia
Red and black oncom are made using
different varieties of mold.

A fermented bean paste commonly used

as a condiment or marinade,
Pon ye gyi Myanmar (Burma)
traditionally made from horse
gram beans, alongside other beans.

A thick, spicy paste used with food

wrapped in a leaf in Korean cuisine. The
sauce is made of fermented soy beans
Ssamjang Korea
(doenjang), red chili paste (gochujang),
sesame oil, onion, garlic, green onions,
and optionally brown sugar.

Stinky
China, Hong Kong,
tofu (chòu A variety of fermented tofu.
Taiwan
dòufu)

A traditional soy product originally from

Indonesia that is made by a natural
Tempeh Indonesia culturing and controlled fermentation
process that binds soybeans into a cake
form.
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Name Image Origin 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
Tianmianjiang China
paste. Peking
duck and jajangmyeon (black bean
noodles) are two popular dishes that
feature the sauce.

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
Tương Vietnam 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.

A fermented soybean food. Tungrymbai

is usually prepared by crushing the
fermented beans until it almost becomes
Tungrymbai Meghalaya, India
a paste, and frying in mustard oil with
onion-ginger-garlic paste, black sesame
seed paste, aromatics and pork.

Yellow soybean
A fermented paste made from yellow
paste (huáng Northern China
soybeans, salt, and water.
jiàng)

Fermented cheeses

[edit]

See also: List of cheeses and Types of cheese

Most cheeses are fermented as part of their production.

Name Image Origin Description

Ambra di Talamello
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Name Image Origin Description

Limburger

Tvorog Russia A white cheese originating in Russia

Shanklish

Fermented condiments

[edit]

Name Image Origin Description

A Philippine
condiment made of
partially or completely
fermented fish or shrimp
Bagoong Philippines
and salt.[2] The
fermentation process also
results in fish
sauce (known as patis).[3]

A type of fish sauce

originating from
the Visayas and Mindanao
Dayok Philippines islands of
the Philippines made from
fermented yellowfin
tuna entrails.
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Name Image Origin 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
Fish sauce East and Southeast Asia
cuisine and Southeast
Asian cuisine.
Some garum-related fish
sauces have been used in
the West since the Roman
times.

A kind of Korean soy

sauce made from
Ganjang Korea fermented soybeans.
Ganjang is a uniquely
Korean condiment.

Garum was a fish sauce

made from the
fermentation of fish
entrails, used as a
condiment in the cuisines
of ancient Greece, Rome,
Garum Ancient Rome
and Byzantium. It is
believed to have
resembled the fermented
anchovy sauce colatura di
alici still produced today in
Campania, Italy.
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Name Image Origin Description

A savory, sweet, and spicy

fermented condiment
popular in Korean cooking.
It is made from gochu-
garu (chili powder),
Gochujang Korea
glutinous
rice, meju (fermented
soybean)
powder, yeotgireum (barle
y malt powder), and salt.

A type of fermented and

processed locust beans
(Parkia biglobosa) used as
Iru Nigeria a condiment in cooking,
very popular among the
Yoruba people and Edo
people of Nigeria.

A type of fermented
Murri condiment made with
Middle East
(condiment) barley flour, comparable
to soy sauce.

Pictured is
Korea, Japan, China, Taiwan, Philippines,
Soy sauce traditional Korean soy
Indonesia
sauce.

A fermented seed
condiment, traditionally
prepared
from néré (Parkia
biglobosa) seeds, but also
Sumbala West Africa
from other kinds of seeds,
such as those of Prosopis
africana, and,
nowadays, soybeans. It is
comparable to miso paste.
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Name Image Origin 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,
Vinegar
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.

A fermented liquid
condiment named after
the city of Worcester in
Worcestershire, England. It
Worcesters is frequently used to
Worcestershire, England
hire sauce augment food and drink
recipes, and used directly
as a condiment on steaks,
hamburgers, and other
finished dishes.
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Name Image Origin Description

Yongfeng Yongfeng, Shuangfeng County, Loudi Fermented hot sauce from

chili sauce city, Hunan province, China Hunan.

Fermented creams and yogurts

[edit]

Name Image Origin Description

A type of fermented milk that

Amasi South Africa tastes like cottage cheese or plain
yogurt.

A soured cream containing 30–

45% butterfat and having a pH of
around 4.5.[4] It
is soured with bacterial culture, but
Crème fraîche France
is less sour than U.S.-style sour
cream, and has a
lower viscosity and a higher fat
content.

Also known as cultured dairy foods,

cultured dairy products, or cultured
milk products, fermented milk
Fermented milk products are dairy foods that have
Worldwide
products been fermented with lactic acid
bacteria such
as Lactobacillus, Lactococcus,
and Leuconostoc.

A mesophilic fermented milk

product that is made by fermenting
cow's milk with a variety of
Filmjölk Nordic countries bacteria from the
species Lactococcus
lactis and Leuconostoc
mesenteroides.[5][6]
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Name Image Origin Description

A fermented, creamy dairy food

similar to clotted cream, made
Kaymak Central Asia
from the milk of water buffalo,
cows, sheep, or goats.

A fermented milk product of

Matzoon Armenia
Armenian origin.

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
Mursik Kenya 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.

A cultured dairy product, with the

consistency of strained yogurt, but
a milder flavor. Skyr can be
classified as a fresh sour milk
Skyr Iceland
cheese (similar to curd
cheese eaten in Estonia, Germany
and Russia), but is consumed like a
yogurt.

A type of sour cream, produced by

Central and Eastern
Smetana, Smântână souring heavy cream. It is similar
Europe
to crème fraîche.

Obtained by fermenting a
regular cream with certain kinds of
lactic acid bacteria.[7] The bacterial
Sour cream culture, which is introduced either
deliberately or naturally, sours and
thickens the cream. Pictured
is Smetana.
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Name Image Origin 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
Soured milk 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, Greek

yogurt, yogurt cheese, sack yogurt,
or kerned yogurt is yogurt that has
been strained to remove most of its
Strained yogurt whey, resulting in a thicker
consistency than normal
unstrained yogurt, while still
preserving the distinctive sour taste
of yogurt.

A dried food ingredient, based on a

fermented mixture of grain
Middle
and yogurt or fermented milk. It is
Tarhana East, Southeast
usually made into a thick soup with
Europe
water, stock, or milk. Tarhana is
very similar to some kinds of kashk.

A fermented milk product. Viili is

similar to yoghurt or kefir, but
Viili Nordic countries
when left unmixed, its texture is
malleable, or "long".

Unknown; thought
A fermented milk product
to be ancient
Yogurt produced by
Mesopotamia[citation
needed] the bacterial fermentation of milk

Fermented grains and grain-based foods

[edit]
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Name Image Origin Description

A type of South Indian pancake made

with fermented rice batter and coconut
milk. It is a popular food in South Indian
Appam India 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.

A Filipino dish consisting of cooked rice

Balao-balao Philippines and whole raw shrimp fermented with
salt and angkak (red yeast rice).

Made from a thin, wide sheet of

steamed fermented[9] rice batter filled
Northern
Bánh cuốn with seasoned ground pork,
Vietnam[8]
minced wood ear mushroom, and
minced shallots.

A traditional fermented food

Brem Indonesia
of Indonesia that uses rice.

A rice-based fried pancake traditionally

made in the Indian state of Odisha. It is
Chakuli pitha India
made from fermented rice and black
gram.

A vegetarian food item made with a

Dhokla Gujarat, India fermented batter derived from rice
and chickpea splits.[10]

A fermented crepe or pancake made

from rice batter and black lentils. It is
Dosa India
a staple food in many parts of India.
Pictured is rava dosa, a type of dosa.
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Name Image Origin Description

A traditional pitha made in the northern

and central region Indian state of
Odisha. A fermented batter made of rice
Enduri Pitha India
and black gram is steamed with/without
stuffing made of coconut, jaggery and
black pepper.

A type of savoury rice cake, popular as

breakfast foods in Southern India and in
Indian Sri Lanka. The cakes are made by
Idli
subcontinent steaming a batter consisting of
fermented black lentils (de-husked) and
rice.

A sourdough-risen flatbread with a

unique, slightly spongy texture.
Injera Ethiopia
Traditionally made out of teff flour,[11] it
is a national dish in Ethiopia and Eritrea.

Kenkey Ghana A fermented maize dumpling.

Khanom chin Thailand Fermented rice noodles.

Kuzhi
India Steamed rice and black lentils batter.
paniyaram

A type of fermented rice noodle, made

Yunnan Province,
Mixian (noodle) from ordinary non-glutinous rice,
China
generally sold fresh rather than dried.
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Name Image Origin Description

A fermented cereal pudding, typically

Ogi Nigeria
made from maize, sorghum, or millet.

A type of pancake made with fermented

Palappam South India
rice batter and coconut milk.

A firm rice cake made by the Christians

of Kerala, India, to be served on the
night of Maundy Thursday (Pesaha). It is
Pesaha Appam Kerala, India
made from rice batter like palappam,
but is not fermented with yeast in its
preparation.

Southeast A traditional fermented preparation of

Peuyeum, Tapai
Asia, East Asia rice or other starchy foods.

Philippine rice cakes. Some varieties are

Puto Philippines
fermented.

A fermented, sour porridge made using

Sowans Scotland the starch remaining on the inner husks
of oats after milling.
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Name Image Origin Description

Sourdough bread is made by

the fermentation of dough using
Sourdough Africa, Europe, Asia wild lactobacillaceae and yeast. Lactic
Bread Minor acid from fermentation imparts a sour
taste and improves keeping qualities.[12]
[13]

Southeast A traditional fermented preparation of

Tapai
Asia, East Asia rice or other starchy foods.

A type of Chinese pastry, made from rice

White sugar
China flour, white sugar, water, and a leavening
sponge cake
agent.

Fermented fruits and vegetables

[edit]

Name Image Origin Description

A pickle made from grated

unripe papaya that is popular in
Atchara Philippines the Philippines. It is often served as
a side dish for fried or grilled foods
such as pork barbecue.

Made by mixing sugar, salt, and

Burong
Philippines water to mangoes that have
mangga
previously been salted.

Various vegetables or fruits which

have been fermented
Chinese pickles China by pickling with salt and brine or
marinated in mixtures based on soy
sauce or savory bean pastes.
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Name Image Origin Description

A type of lightly fermented cabbage

relish. It is typical in Salvadoran
cuisine and that of other Central
Curtido Central America
American countries, and is usually
made with cabbage, onions, carrots,
and sometimes lime juice.

A Polish dish of braised or stewed

sauerkraut or cabbage, with bacon,
Kapusta
mushroom and onion or garlic. It is
kiszona Poland
seasoned with salt, pepper and
duszona
sometimes bay leaf, caraway seeds,
sugar, paprika and apples.

A popular West African food made

Garri West Africa
from cassava tubers.

Gundruk is made by fermenting

Gundruk Nepal leaves of vegetables of Brassica
family.

Fermented leaves of Cassia

obtusifolia. Fermentation removes
the toxicity of the raw plant and
Kawal Sudan
allows it to be used as a protein
source. It is also used as a
condiment in its powdered form.

Fermented cabbage or radish

Kimchi Korea
product.

Baked meal of knead

Masi, mahi Polynesia
fermented breadfruit.[14][15]
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Name Image Origin Description

Meigan cai China A fermented brassica product.

A popular Burmese cuisine

fermented food dish of vegetables
Mohnyin tjin Myanmar
preserved in rice wine and various
seasonings, similar to Korean kimchi.

A jelly-like dessert made from

Nata de coco Philippines
fermented coconut water.

A jelly-like dessert made from

Nata de piña Philippines
fermented pineapple juice.

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
Pickles[16] ancient Mesopotamia 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.

A traditional staple food paste, with

consistency ranging from highly
Poi Polynesia viscous to liquid, made from starchy
vegetables, usually breadfruit, taro
or plantain.

Portuguese Portugal. Salt Shepherd peppers or Fresno or red

ground red substitute staple in the Banana pepper or Cubanelle Chile
pepper Azores. Base for many Pepper or even Red bell peppers and
(Pimenta Portuguese dishes. salt. The addition of olive oil,
Moida) paprika, wine vinegar and garlic
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Name Image Origin Description

varies. Wash peppers and de-stem

and cut in 1/2 allowing peppers to
air dry. Grind peppers with or 1/3
seeds are ground, salt and allow to
a.k.a. Massa de ferment for 24-72hrs until boiling
pimentão subsides. Jar adding salt olive oil to
top for enhance preservation and
taste.

 Pepper heat range typically

from 0-1000 Scoville.

Finely cut cabbage that has been

fermented by various lactic acid
bacteria,
including Leuconostoc, Lactobacillus,
and Pediococcus.[17][18] It has a
Sauerkraut Germany
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.

A preserved fermented vegetable,

Sinki Nepal
prepared from radish tap roots.

Vegetable preserve similar

to sauerkraut, with the difference
that it is prepared through the lacto-
Sour cabbage fermentation of whole heads
of cabbage (Brassica Oleracea
var.capitata), not separate leaves or
grated mass.

Pickled Chinese cabbage (napa

Suan cai China cabbage) or Chinese mustard, used
for a variety of purposes.
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Name Image Origin Description

Tempoyak Malaysia and Indonesia Fermented durian.

A preserved vegetable consisting of

finely chopped Tianjin cabbage (箭杆
Tianjin
菜; a variety of Chinese cabbage with
preserved
China an elongated shape) and salt. Garlic
vegetable (tung
is added during preservation, if the
tsai)
cabbage is not to be consumed by
certain Chinese Buddhist sects.

Japanese preserved vegetables

(usually pickled in salt, brine, or a
bed of rice bran). They are served
with rice as an okazu (side dish),
Tsukemono Japan 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.

A type of pickled mustard plant

stem, made from the knobby, fist-
sized, swollen green stem of Brassica
juncea, subspecies tsatsai. The stem
Zha cai Chongqing, China
is first salted, pressed, and dried
before being rubbed with hot red
chili paste and allowed to ferment in
an earthenware jar.

Fermented meat and seafood

[edit]
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Name Image Origin Description

Bagoong Prepared by fermenting

Philippines
monamon salted anchovies.

Made by salting and fermenting

Bagoong terong Philippines
the bonnetmouth fish.

Raw fish, fermented in red rice and salt

Burong isda Philippines for up to one week. Similar to
Japanese narezushi.

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
Burong talangka Philippines communities, calamansi, chili, dayap,
and/or soy sauce is/are added to
enhance the flavor while fermentation is
occurring.

Cincalok Malaysia Fermented shrimp dish.

Cod liver oil was traditionally

Cod liver
manufactured by filling a wooden barrel
oil (Traditional
with fresh cod livers and seawater and
preparation
allowing the mixture to ferment for up
method)
to a year before removing the oil.
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Name Image Origin Description

A traditional preparation of fish. Before

refrigeration, canning, and other
Fermented fish modern preservation techniques
became available, fermenting was an
important preservation method.

Gejang (게장) or gejeot (게젓) is made by

marinating fresh raw crabs either
Gejang Korea
in ganjang (soy sauce) or in a sauce
based on chili pepper powder.

Made by fermenting shark meat, then

Hákarl Iceland hanging it to dry. Pictured is hákarl
hanging to dry in Iceland.

A type of fermented fish dish from

Korea's Jeolla province. Hongeo-hoe is
Hongeohoe Korea
made from skate and emits a very
strong, characteristic ammonia-like odor.

A method of preparing meat,

particularly walrus and other marine
North American mammals. Meat and fat caught in the
Igunaq Arctic, Northeast summer is buried in the ground as
Asia steaks, which then ferment over autumn
and freeze over winter, ready for
consumption the next year.

A category of salted preserved dishes

made with seafood such as shrimps,
oysters, clams, fish, and roe. Depending
Jeotgal Korea
on the ingredients, jeotgal can range
from flabby, solid pieces to clear, broth-
like liquid.
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Name Image Origin Description

A variety of jeotgal (salted seafood),

Jogijeot Korea
made with yellow croakers.

Simmered, smoked and

fermented skipjack tuna (Katsuwonus
Katsuobushi Japan pelamis, sometimes referred to as
bonito). It is also known as bonito
flakes.

Kiviak or kiviaq is a traditional

Kiviak Greenland wintertime Inuit food made of auks, a
type of seabird, preserved in a seal skin.

A traditional salted and fermented fish

dish originating in the Izu Islands, and
Kusaya Japan
often eaten with sake, shōchū, or a local
drink called Shima Jiman.

A variety of jeotgal (salted seafood),

Myeolchijeot Korea made by salting and
fermenting anchovies.

Nem chua is a Vietnamese fermented

pork dish, usually rolled or cut in bite
Nem chua Vietnam sizes. The meat is sweet, sour, salty and
spicy. It is often served with bird's eye
chili, garlic and Vietnamese coriander.

A pungent paste made of either fish or

shrimp, usually made by fermenting fish
Ngapi Myanmar
or shrimp that is salted and ground then
sundried.
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Name Image Origin Description

A fish dish made from trout or char,

salted and autolyzed for two to three
Rakfisk Norway
months (or even up to a year), then
eaten without cooking.

A salted and fermented food made with

Saeujeot Korea small shrimp. Saeujeot is a variety
of jeotgal.

A cured sausage consisting of fermented

and air-dried meat, typically pork,
Salami Europe
popular under various names across
Europe.

Shark meat Shark meat is sometimes fermented.

A food made from various marine

animals that consists of small pieces of
Shiokara Japan meat in a brown viscous paste of the
animal's heavily salted, fermented
viscera.

Shrimp Southeast
Fermented shrimp paste.
paste (Belacan) Asia, China

A fermented pork sausage with a sour

Som moo Thailand flavor, often eaten in raw form after the
fermentation process has occurred.
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Name Image Origin Description

A lightly-salted fermented Baltic Sea

Surströmming Sweden
herring.

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-
Taba ng lined underbelly) and 'gay' crabs (D-lined
Philippines
Talangka, aligi 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

[edit]

Further information: List of alcoholic drinks § Fermented drinks

See also: Fermented tea

This is a list of fermented drinks. Although many fermented drinks are alcoholic beverages, not all
fermented drinks are alcoholic.

Name Image Origin Description

Acidophili Fermented milk product

Russia, Ukraine
ne with Lactobacillus acidophilus bacteria.

A traditional sweet, low- or non-alcohol

Amazake Japan (depending on recipes) Japanese drink
made from fermented rice.
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Name Image Origin Description

A cold yogurt beverage mixed with salt.

[19]
In addition to Turkey, where it is
considered a national drink, ayran is
found in Iran (there
Ayran Middle East called doogh), Afghanistan, Armenia (here
called tan), Azerbaijan,
the Balkans, Kazakhstan, Kyrgyzstan, Leba
non, Syria and across the Caucasus.[20] Its
primary ingredients are water and yogurt.

A traditional alcoholic (depending on

Beer Middle East recipes) beverage made from grains and
hops.

A fermented milk product made

Northwestern Scandinavia,
Blaand from whey with a very low alcohol
Scotland
content.

Water in which wheat or barley bran,

Borș (bran) Romania sometimes sugar beet, or a slice of bread
have fermented.

A traditional fermented grain drink with

Boza Middle East
alcohol found in many countries.

Buttermilk A fermented dairy drink.

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Name Image Origin Description

An uncarbonated soft drink manufactured

Calpis Japan by Calpis Co., Ltd. that is produced
using lactic acid fermentation.

The word used for buttermilk in

Rajasthani and Gujarati.[21] Chass is the
Chass India
traditional Gujarati beverage from
Gujarat, India.

In South America and Central America,

chicha is a fermented or non-fermented
beverage usually derived from maize.
Chicha Latin America [22]
Chicha includes corn beer known
as chicha de jora and non-alcoholic
beverages such as chicha morada.

A savory yogurt-based beverage similar to

Doogh Iran
Turkish ayran.
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Name Image Origin Description

A fermented milk drink, similar to a

thin yogurt or ayran, that is made from
Kefir North Caucasus
kefir grains, a specific type of mesophilic
symbiotic culture.

A fermented, lightly effervescent,

sweetened black or green tea drink
Kombucha China
commonly consumed for its purported
health benefits.

Kumis Central Asia Fermented mare's milk product.

Fermented low-alcohol beverage based

Kvass Eastern Europe
on rye bread.

Lassi India Yogurt drink.

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Name Image Origin Description

Leben Levant A buttermilk-type drink.

Mageu Southern Africa A fermented maize-based drink.

Nailao, also known as Beijing yogurt (北京酸

奶; Běijīng suānnǎi), is a traditional
Nai lao China fermented milk drink that is popularly
consumed throughout China. The
word suānnǎi means "acid milk".

Soft drink usually made from grain

Podpiwek Poland, Lithuania coffee, hops, yeast, water and sugar,
which undergo fermentation.

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. During the
epoch of Mesoamerican history, it was
Pulque Mexico believed by the Indigenous Peoples to be
a sacred beverage and contain godly
powers when drunk. Pulque is very much
like its sister drinks, (however, the more
clearer) Tequila and Mezcal. The
original Classical Nahuatl name for the
drink is Iztāc Octli.

A rice wine made from glutinous rice that

Rượu nếp Northern Vietnam has been fermented with the aid of yeast
and steamed in a banana leaf.
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Name Image Origin Description

A traditional fermented milk product in

Ryazhenka Ukraine Ukraine and Russia, made from baked
milk by lactic acid fermentation.

Şalgam is a popular beverage from

southern Turkey's cities of Adana and
Mersin. It is made with the juice of red
Şalgam Turkey carrot pickles, salted, spiced, and
flavoured with aromatic turnip (çelem)
fermented in barrels with the addition of
ground bulgur.

A cold beverage made from fermented

corn. It usually made from corn dough,
the same kind used for tortillas and
tamales. The dough is mixed with water
and piloncillo (cone-shaped unrefined
Tejuino Nayarit, Mexico cane sugar) and boiled until the liquid is
very thick. The liquid is then allowed to
ferment very slightly. The resulting drink is
generally served cold, with lime juice, a
pinch of salt and a scoop of shaved ice or
lime sorbet.

A 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. Though
Tepache Central Mexico
tepache is fermented for several days, the
resulting drink does not contain much
alcohol. In Mexican culinary practice, the
alcoholic content of tepache may be
increased with a small amount of beer.

Tesgüino Central Mexico An artisanal corn beer produced by

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Name Image Origin Description

several Uto-Aztec people, from maize.

A traditional fermented drink made with

Tibicos (wa
Unknown (worldwide) water and a symbiotic culture of bacteria
ter kefir)
and yeasts (SCOBY).

A alcoholic drink typically made from

fermented grapes. Wines not made from
grapes involve fermentation of other
Wine Caucasus
crops including rice wine and other fruit
wines such as plum, cherry, pomegranate,
currant and elderberry.

Žinčica (in Slovakia), Žinčice A drink made of sheep milk whey as a by-
Žinčica (in the Czech Republic), product in the process of
Żentyca (in Poland) making bryndza cheese.

See also

[edit]

 Food portal

 Drink portal

 Lists portal

 Fermentation (wine)

 Food microbiology

 List of fermented soy products

 List of fish sauces

 List of pickled foods

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 Fermented milk products

References

[edit]

1. ^ The Book of Miso, 2nd ed., by Shurtleff and Aoyagi. Berkeley, California: Ten Speed
Press (1985)

2. ^ J. Dagoon (2000). Agriculture & Fishery Technology III. Rex Bookstore, Inc. pp. 242–
243. ISBN 978-971-23-2822-0.

3. ^ National Research Council (U.S.). Panel on the Applications of Biotechnology to

Traditional Fermented Foods (1992). Applications of biotechnology to traditional
fermented foods: report of an ad hoc panel of the Board on Science and Technology for
International Development. National Academies. pp. 132–133. ISBN 9780309046855.

4. ^ Meunier-Goddik, L. (2004). "Sour Cream and Creme Fraiche". Handbook of Food and
Beverage Fermentation Technology. CRC
Press. doi:10.1201/9780203913550.ch8. ISBN 978-0-8247-4780-0., p. 181f

5. ^ "Filmjölk" (in Swedish). Arla Foods. Archived from the original on 2007-08-08.
Retrieved 2007-06-29.

6. ^ "Ekologisk filmjölk odd milk" (in Swedish). Arla Foods. Archived from the original on
2007-08-20. Retrieved 2007-06-30.

7. ^ "What is sour cream. Sour cream for cooking recipes". Homecooking.about.com. 2010-
06-14. Archived from the original on 2016-11-01. Retrieved 2011-09-14.

8. ^ Lonely Planet Vietnam (Italian) "bánh cuốn – involtini di carta di riso cotti a vapore,
ripieni di carne di maiale tritata e gamberi disidratati;"

9. ^ T.H. Yellowdawn: Fermented Foods (2008); p.302-p.304

10. ^ Redhead, J. F. (1989). Utilization of tropical foods. Food & Agriculture Org.
p. 26. ISBN 978-92-5-102774-5.

11. ^ Science of Bread: Ethiopian injera recipe

12. ^ Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough
fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal
Fermentation for Future Foods, Helsinki 10–12 October 2012. 37: 2–
10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020. PMID 24230468.

13. ^ Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover
Magazine. Retrieved June 13, 2019.

14. ^ Pollock, Nancy (1984). "Breadfruit Fermentation Practices in Oceania". Journal de la

Société des Océanistes. 40 (79): 151–64. doi:10.3406/jso.1984.2544.
https://thesynergycompany.com/blogs/news/fermented-vitamins-explained
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15. ^ Cox, Paul Alan (April 1980). "Two Samoan Technologies for Breadfruit and Banana
Preservation". Economic Botany. 34 (2): 181–5. doi:10.2307/4254164.

16. ^ "Science of Pickles: Fermentation and Food | Exploratorium". Exploratorium.edu.

Retrieved 2013-11-02.

17. ^ Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-
8493-1372-4.

18. ^ "Fermented Fruits and Vegetables - A Global SO Perspective". United Nations FAO.
1998. Retrieved 2007-06-10.

19. ^ A. Y. Tamime, ed. (2008). Fermented Milks. John Wiley & Sons.
p. 124. ISBN 9781405172387.

20. ^ For popularity in Armenia, Azerbaijan, Kazakhstan, and Kyrgyzstan see Yildiz Fatih
(2010). Development and Manufacture of Yogurt and Other Functional Dairy Products.
CRC Press. p. 10. ISBN 9781420082081. For the Balkans, see Leslie Strnadel, Patrick
Erdley (2012). Bulgaria (Other Places Travel Guide). Other Places Publishing.
p. 58. ISBN 9780982261996.

 For use in Afghanistan by Kirghiz, see Nazif Shahrani, M. (2013). The Kirghiz and
Wakhi of Afghanistan. University of Washington Press. pp. 92–
93. ISBN 9780295803784.

 For Lebanon, see A. Y. Tamime, ed. (2008). Fermented Milks. John Wiley & Sons.
p. 96. ISBN 9781405172387.

 For presence in the North Caucasus, see Smih, Sebastian (2006). Allah's
Mountains: The Battle for Chechnya. Tauris Parke Paperbacks.
p. 25. ISBN 9781850439790.

21. ^ Suresh Singh, Kumar; Rajendra Behari Lal (2003). Gujarat. Popular Prakashan.
p. 789. ISBN 81-7991-104-7.

22. ^ [1] Michael Andrew Malpass, Daily Life in the Inca Empire. Retrieved 31 August 2008

Top Fermented Supplements

Unlike fermenting foods at home, Ancient Nutrition's fermentation process for supplements is held to a
strict and high Quality Assurance standard per current Good Manufacturing Practices (or cGMP).

Why do we ferment so many ingredients in our products? In essence, it's to make these ingredients
more bioavailable — aka absorbable by the body.

Studies show that fermentation can improve digestibility by reducing the levels of non-nutritive
compounds that inhibit digestive enzymes. Studies on food products also demonstrate that fermentated
foods are characterized by less phytic acid and tannins, which also may improve the bioavailability. In
addition, eating fermented ingredients can boost the number of beneficial bacteria in your gut! Win,
win, win.
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Here are some Ancient Nutrition products that use fermented ingredients:

Multi Collagen Protein Powder

This most popular product provides support for your healthy hair, skin, nails, joints and gut. Ancient
Nutrition implemented a groundbreaking concept of using a unique pair of microorganisms (bacteria and
yeast) that results in easier-to-digest collagen peptides that aren’t altered by heat or chemical
processing.

Multi Collagen Advanced

Multi Collagen Advanced is a premium line that helps one lose weight and fat, gain muscle and strength,
and even rapidly hydrate and promote healthy detoxification — all from select clinically studied
ingredients and history’s most powerful superfoods.

Ingredients include organic fermented ginger root, organic fermented black pepper fruit, organic
fermented milk thistle seed, organic fermented burdock root, organic fermented dandelion root and the
proprietary fermented eggshell membrane collagen ingredient. The latter offers many benefits,
including reducing joint discomfort and improving skin elasticity.

Multi Collagen Capsules

This product can improve the appearance of crow's feet after 28 days and reduce knee stiffness in a
week. It's the rare collagen capsule supplement that use the powder of fermentation instead of heat,
acid, chemicals and industrial enzymes to create beneficial peptides. This allows for a greater impact,
even when taking smaller amounts.

SBO Probiotics Ultimate Capsules

Supporting healthy digestive and immune system function and reducing occasional constipation and
bloating, this soil-based probiotic supplement includes an organic fermented botanical blend. Full of
superfoods and fermented for overall absorption support, this blend acts as a prebiotic and a postbiotic.

Fermented Turmeric

Made with organic turmeric root extract and fermented turmeric root, these tablets help reduce joint
tenderness and improve joint mobility. They also support a healthy response to inflammation.

Organic Ashwagandha

Harnessing one of the most-researched adaptogenic herbs out there, our proprietary ashwagandha
supplement supports healthy energy and helps your body fight the effects of stress. It features
fermented ashwagandha root so it's easier for your body to absorb.

Ancient Herbals Elderberry

Elderberry is an immune system–supporting superstar. It’s packed with antioxidant-filled flavonoids,

anthocyanins and quercetin — all of which are traditionally used to support immune system health. This
supplement uses high-quality elderberry fruit and combines it with fermented elderberry fruit and apple
cider vinegar. Together, this is a powerful blend that’s easy for your body to absorb and use.
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Top Fermented Foods

You can ferment a number of vegetables at home, but if you are looking for the top fermented foods to
purchase at your local grocery store, try these:

 Kefir

 Kimchi

 Kombucha

 Miso

 Natto

 Sauerkraut

 Tempeh

 Yogurt

Final Thoughts

 Fermentation is the process of using microorganisms, such as bacteria or yeast, to convert

carbohydrates to alcohol or organic acids.

 Fermented foods, herbs and drinks help to support a healthy microbiome, promote regularity
and support nutrient absorption.

 Consuming fermented foods and supplements amplifies their effects, allowing you to reap the
benefits even when taking smaller amounts.