Knowledge graph
Ferments are not isolated recipes. Kimchi, sauerkraut and şalgam share organisms; miso, soy sauce and doubanjiang share a mould. Pick a dimension to see the clusters.
lactic-acid-bacteria32
- Yogurt
- Ayran (Turkish diluted salted yogurt drink)
- Kumis (Central Asian fermented mare's milk)
- Shubat (Kazakh fermented camel'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)
yeasts14
- Kumis (Central Asian fermented mare's milk)
- Shubat (Kazakh fermented camel's milk)
- Tepache (Mexican fermented pineapple-peel beverage)
- Tejuino (Mexican/Jalisco fermented maize-masa beverage)
- Kvass (East European fermented rye-bread beverage)
- Borde (Ethiopian fermented maize/sorghum/finger-millet beverage)
- Water kefir (Tibicos)
- Jun (green-tea-and-honey SCOBY beverage)
halophilic-other14
- Sucuk (Turkish dry fermented sausage)
- Lukanka (Bulgarian flattened dry fermented sausage)
- Kulen (Slavonian/Srem paprika dry fermented sausage)
- Salame (Italian dry fermented sausage)
- Chorizo (Spanish dry-cured fermented sausage)
- Saucisson sec (French dry fermented sausage)
- Nước mắm (Vietnamese fish sauce)
- Nam pla (Thai fish sauce)
filamentous-fungi-molds7
- Sufu (Chinese mold-fermented tofu)
- Douchi (Chinese fermented black soybean condiment)
- Doubanjiang (Sichuan fermented broad bean and chili paste)
- Oncom (Indonesian/West Javanese mold-fermented peanut press-cake or okara)
- Salame (Italian dry fermented sausage)
- Saucisson sec (French dry fermented sausage)
- Katsuobushi (smoked, dried and mould-ripened skipjack)
bacillus-spp6
- Douchi (Chinese fermented black soybean condiment)
- Kinema (Himalayan fermented sticky soybean)
- Cheonggukjang (Korean fast-fermented soybean paste)
- Hawaijar (Manipuri fermented sticky soybean)
- Thua nao (Northern Thai Bacillus-fermented soybean)
- Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India)