Explore Fermentation

Yogurt

Sourdough Bread

Beer

Wine

Vinegar

Fish Sauce

Cheese

Cheese — soft, surface-ripened, bloomy-rind style

Tarhana

Şalgam

Boza

Dawadawa / Iru

Dawadawa/Iru

Kefir

Doenjang

Gari/Garri

Gari (Garri)

Idli/Dosa Batter

Idli/Dosa fermented batter

Pulque

Chicha de Jora

Sauerkraut

Kimchi

Miso

Tempeh

Natto

Soy Sauce

Kombucha

Turşu (Turkish brined pickles)

Turşu (Turkish brined mixed-vegetable pickle)

Greek naturally fermented table olives

Greek naturally fermented table olives (Greek-style black/Kalamata natural process)

Kiselo zele (Bulgarian whole-head sour cabbage)

Kiselo zele (Bulgarian whole-head fermented cabbage)

Ogórki kiszone (Polish fermented cucumbers)

Ogórki kiszone (Polish brine-fermented cucumbers)

Giardiniera (Italian brine-fermented mixed vegetables)

Buraki kiszone (Polish fermented beetroot)

Buraki kiszone (Polish brine-fermented beetroot)

Kvashenye pomidory (Russian/Ukrainian fermented tomatoes)

Kvashenye pomidory (Russian/Ukrainian brine-fermented tomatoes)

Mochyonye yabloki (Russian/Slavic brine-fermented apples)

Mochyonye yabloki (Russian/East Slavic brine-fermented whole apples)

Solyonye arbuzy (Russian/Ukrainian brine-fermented watermelon)

Solyonye arbuzy (Russian/Ukrainian salt-brine-fermented watermelon)

Kabees el-lift (Levantine pink turnip pickle)

Kabees el-lift (Levantine salt-brine fermented turnips)

Shoor (Iranian salt-brine fermented vegetables)

Shoor (Iranian salt-brine fermented mixed vegetables)

Jonjoli (Georgian pickled bladdernut buds)

Jonjoli (Georgian pickled bladdernut flower buds)

Gundruk (Nepali sun-dried fermented greens)

Gundruk (Nepali sun-dried fermented leafy greens)

Sinki (Nepali fermented radish taproot)

Dưa chua / dưa cải (Vietnamese brine-fermented mustard greens)

Suan cai (Northeast Chinese fermented cabbage)

Zha cai (Sichuan fermented mustard-stem pickle)

Zha cai (Sichuan fermented and pressed mustard-stem pickle)

Pao cai (Sichuan water-sealed jar pickle)

Pao cai (Sichuan water-sealed jar brine pickle)

Dongchimi (Korean watery radish water-kimchi)

Kkakdugi (Korean cubed radish kimchi)

Oi-sobagi (Korean stuffed cucumber kimchi)

Nukazuke (rice-bran-bed fermented pickles)

Nukazuke (Japanese rice-bran-bed lactic-fermented vegetable pickle)

Shibazuke (Kyoto eggplant & shiso pickle)

Shibazuke (Kyoto eggplant and shiso lactic-fermented pickle)

Takuan (fermented dried-daikon pickle)

Takuan (Japanese fermented dried-daikon pickle)

L'hamd markad (Moroccan preserved lemon)

L'hamd markad (Moroccan/North African salt-fermented preserved lemon)

Pondu / Saka-saka (Central African cassava-leaf preparation)

Pondu / Saka-saka (Central African pounded and fermented cassava-leaf preparation)

Curtido (Salvadoran fermented cabbage-carrot-onion slaw)

Curtido (El Salvador / Central American lacto-fermented cabbage-carrot-onion slaw)

Nopalitos fermentados (Mexican fermented cactus-paddle pickle)

Nopalitos fermentados (Mexican lacto-fermented cactus paddles)

Tocosh (Andean pit-fermented potato)

Tocosh (Peruvian/Andean pit-fermented potato)

Poi (lacto-fermented taro paste)

Poi (Hawaiian/Polynesian lacto-fermented taro paste)

Ma (pit-fermented breadfruit)

Ma (Micronesian/Polynesian pit-fermented breadfruit paste)

Matsoni (Georgian set soured milk)

Dahi (Indian set curd)

Amasi (Southern African spontaneously soured milk)

Labneh (Levantine strained yogurt cheese)

Suzma / Qurut (Central Asian strained-then-dried yogurt balls)

Shrikhand (Indian strained yogurt dessert)

Shrikhand (Indian strained yogurt sweetened dessert)

Ayran (Turkish diluted salted yogurt drink)

Kumis (Central Asian fermented mare's milk)

Shubat (Kazakh fermented camel's milk)

Skyr (Icelandic cultured-and-rennet-set skim-milk fresh cheese)

Filmjölk (Swedish mesophilic ropy soured milk)

Bryndza (Slovak/Carpathian soft sheep's-milk cheese)

Shanklish (Levantine surface-mold-ripened labneh balls)

Shanklish (Lebanese/Syrian surface-mold-ripened labneh balls)

Kashk (Persian/Iraqi/Levantine fermented dried whey or buttermilk)

Kishk (Levantine bulgur wheat and fermented yogurt, dried)

Ergo (Ethiopian traditional soured milk)

Mursik (Kalenjin smoked-gourd fermented milk)

Nunu (Fulani fermented cow's milk)

Tepache (Mexican fermented pineapple-peel beverage)

Tejuino (Mexican/Jalisco fermented maize-masa beverage)

Pozol (Mexican/Chiapas-Tabasco fermented nixtamalized-maize-dough beverage)

Mahewu (Southern African fermented maize-meal beverage)

Kvass (East European fermented rye-bread beverage)

Borde (Ethiopian fermented maize/sorghum/finger-millet beverage)

Water kefir (Tibicos)

Water kefir (sugar-water fermented beverage, "tibicos")

Jun (green-tea-and-honey SCOBY beverage)

Jun (green-tea-and-honey SCOBY-fermented beverage)

Traditional (wild-fermented) ginger beer

Ginger beer (traditional wild-fermented ginger-and-sugar-water beverage)

Ogi/Akamu/Pap (Nigerian fermented cereal porridge)

Ogi/Akamu/Pap (Nigerian fermented maize/sorghum/millet porridge)

Kenkey (Ghanaian/Ivorian fermented maize dough, steamed or boiled in leaves)

Banku (Ghanaian fermented maize + cassava dough, cooked to a smooth paste)

Dabo (Ethiopian fermented wheat bread)

Uji (Kenyan/Tanzanian lactic-fermented cereal porridge)

Kisra (Sudanese thin fermented sorghum flatbread)

Dhokla (Indian/Gujarati steamed fermented rice-and-chickpea batter cake)

Appam (South Indian/Sri Lankan fermented rice-and-coconut batter bowl-shaped pancake)

Puto (Filipino steamed fermented rice-flour cake)

Sufu (Chinese mold-fermented tofu)

Sufu (Chinese fermented/mold-ripened tofu)

Douchi (Chinese fermented black soybean condiment)

Doubanjiang (Sichuan fermented broad bean and chili paste)

Doubanjiang (Sichuan fermented broad/fava bean and chili paste)

Kinema (Himalayan fermented sticky soybean)

Cheonggukjang (Korean fast-fermented soybean paste)

Hawaijar (Manipuri fermented sticky soybean)

Thua nao (Northern Thai Bacillus-fermented soybean)

Thua nao (Northern Thai Bacillus-fermented soybean paste/disc)

Oncom (Indonesian/West Javanese mold-fermented peanut press-cake or okara)

Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India)

Sucuk (Turkish dry fermented sausage)

Lukanka (Bulgarian flattened dry fermented sausage)

Kulen (Slavonian/Srem paprika dry fermented sausage)

Kulen (Slavonian/Srem paprika dry fermented pork sausage)

Salame (Italian dry fermented sausage)

Chorizo (Spanish dry-cured fermented sausage)

Saucisson sec (French dry fermented sausage)

Nem chua (Vietnamese fermented pork parcel)

Naem (Thai fermented pork, som moo)

Naem (Thai fermented pork)

Urutan (Balinese spiced fermented-dried pork sausage)

Nước mắm (Vietnamese fish sauce)

Nước mắm (Vietnamese anchovy fish sauce)

Nam pla (Thai fish sauce)

Nam pla (Thai anchovy fish sauce)

Patis (Philippine fish sauce)

Prahok

Prahok (Cambodian fermented freshwater fish paste)

Bagoong

Bagoong (Philippine fermented fish or krill/shrimp paste)

Belacan / Terasi

Belacan / Terasi (Malaysian–Indonesian fermented shrimp paste)

Jeotgal (Korean salted-fermented seafood)

Katsuobushi (smoked, dried and mould-ripened skipjack)

Katsuobushi (Japanese smoked, dried and mould-ripened skipjack)

Surströmming (Swedish brine-fermented Baltic herring)