List of fermented

foods

Tibicos water crystals made with Muscovado

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. 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.

Fermented foods
 Name Image Origin Description

Fermented milk product with Lactobacillus acidophilus

Acidophiline Russia
bacteria.

A word for fermented milk that tastes like cottage

Amasi cheese or plain yogurt. It is very popular in South
Africa.

A traditional sweet, low- or non-alcohol (depending on

Amazake Japan
recipes) Japanese drink made from fermented rice.

A type of South Indian pancake made with fermented

rice batter and coconut milk. It is a popular food in
Appam India 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 as Hoppers.

A pickle made from grated unripe papaya that is

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

A cold yogurt beverage mixed with salt.[1] In addition to

Turkey, where it is considered a national drink, ayran is
found in Iran (there called doogh), Afghanistan,
Ayran Armenia (here called tan), Azerbaijan, the Balkans,
Kazakhstan, Kyrgyzstan, Lebanon, Syria and across the
Caucasus.[2] Its primary ingredients are water and
yogurt.

A Philippine condiment made of partially or completely

Bagoong Philippines fermented fish or shrimp and salt.[3] The fermentation
process also results in fish sauce (known as patis).[4]

Bagoong
Philippines Prepared by fermenting salted anchovies
monamon

Bagoong
Philippines Made by salting and fermenting the bonnet mouth fish
terong

Made from a thin, wide sheet of steamed fermented[6]

Northern
Bánh cuốn rice batter filled with seasoned ground pork, minced
Vietnam.[5]
wood ear mushroom, and minced shallots.
Beer A traditional alcoholic (depending on recipes) beverage
made from grains and hops

A fermented milk product made from whey. It is similar

Blaand
in alcohol content to wine.

A traditional fermented drink with alcohol found in

Boza
many countries

Any biologically (yeast(s) as opposed to baking

Bread
powder) leavened bread.

A traditional fermented food of Indonesia that uses

Brem Indonesia
rice.

Raw fish, fermented in red rice and salt for up to one

Burong isda Philippines
week. Similar to Japanese Narezushi.

Burong Made by mixing sugar, salt, and water to mangoes that

Philippines
mangga have previously been salted

Made by mixing crablets, and salt and left in a jar to

ferment thoroughly. It can be eaten after 2-5 days. In
Burong
Philippines the some communities, calamansi, chili, dayap, and/or
talangka
soy sause is/are added to enhance the flavor while
fermentation is occurring.

Buttermilk

An uncarbonated soft drink, manufactured by Calpis

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

The word used for buttermilk in Rajasthani and

Chass Gujarat, India Gujarati.[7] Chass is the traditional Gujarati beverage
from Gujarat, India.

Some cheeses, such as Shanklish (pictured), are

Cheese
fermented as part of their production

A fermented soybean paste used in Korean cuisine

Cheonggukjang Korea
that contains both whole and ground soybeans
Chicha In South America and Central America, chicha is a
fermented or non-fermented beverage usually derived
from maize.[8] Chicha includes corn beer known as
chicha de jora and non-alcoholic beverages such as
chicha morada.

Various vegetables or fruits, which have been

Chinese pickles fermented by pickling with salt and brine or marinated
in mixtures based on soy sauce or savory bean pastes

Cincalok

Cocoa bean fermentation for chocolate, and other

Cocoa
cocoa products

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

A soured cream containing 30–45% butterfat and

having a pH of around 4.5.[9] It is soured with bacterial
Crème fraîche
culture, but is less sour than U.S.-style sour cream, and
has a lower viscosity and a higher fat content.

A type of lightly fermented cabbage relish. It is typical

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

A vegetarian food item made with a fermented batter

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

A thick bean paste that includes fermentation in its

Doenjang Korea
preparation

Ancient
Doogh A savory yogurt-based beverage
Persia

Dosa 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 dish.Plain
 dosa and Masala dosa are better fermented
dishes.The batter is fermented for 8 to 10 hrs.

A spicy, salty paste made from fermented broad beans,

Doubanjiang
soybeans, salt, rice, and various spices

Douchi A type of fermented and salted black soybean

This is a fermented dish from Beijing cuisine. It is

similar to soy milk, but made from mung beans. It is a
Douzhi Beijing by-product of cellophane noodle production. It is
generally slightly sour, with an egg-like, or old socks
like smell.

Fermented Fermented tofu (pictured) is a type of Fermented bean

bean curd curd

A category of fermented foods typically made from

ground soybeans, which are indigenous to the cuisines
Fermented
of East and Southeast Asia. In some cases, such as in
bean paste
the production of miso, other varieties of beans such
as broad beans, may also be used.[11]

A traditional preparation of fish. Before refrigeration,

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

Also known as cultured dairy foods, cultured dairy

products, or cultured milk products, fermented milk
Fermented milk products are dairy foods that have been fermented
products with lactic acid bacteria such as Lactobacillus,
Lactococcus, and Leuconostoc. Pictured is matzoon, a
fermented milk product of Armenian origin.

A mesophilic fermented milk product that is made by

Nordic fermenting cow's milk with a variety of bacteria from
Filmjölk
countries the species Lactococcus lactis and Leuconostoc
mesenteroides.[12][13]

Fish sauce

Ganjang Korea a kind of Korean soy sauce made from fermented

 soybeans Ganjang is a uniquely Korean condiment

a popular West African food made from cassava

Garri
tubers

Garum was a fish sauce made from the fermentation

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

Gejang Korea

Gochujang Korea

Gundruk is made by fermenting leaves of vegetables of

Gundruk - Nepal
Brassica family.

Made by fermenting shark meat, then hanging it to dry.

Hákarl Iceland
Pictured is Hákarl hanging to dry in Iceland

Hongeohoe Korea

Idli India

Igunaq

A sourdough-risen flatbread with a unique, slightly

Injera spongy texture. Traditionally made out of teff flour,[14]
it is a national dish in Ethiopia and Eritrea.

Iru (food)

Jeotgal Korea

Jogijeot Korea Made with fish in Korea.

Kapusta
kiszona Poland
duszona

Katsuobushi Japan
Kaymak

Kefir A fermented milk product

Kenkey

In Indonesian cuisine, which is similar to Malay, the

Ketchup
term kecap refers to fermented savory sauces.

Khanom chin

Kimchi Korea

Kiviak or kiviaq is a traditional wintertime Inuit food

Kiviak from Greenland that is made of auks preserved in the
hollowed-out body of a seal.

Kombucha Fermented tea

Kumis

A traditional salted and fermented fish dish originating

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

Kuzhi
paniyaram

Kvass

Lassi Indian Yogurt drink

Leben (milk
product)

Lufu (food)

Mageu

Meigan cai
Miso East Asia, Fermented soya bean
Southeast
Asia

Mixian (noodle)

Mohnyin tjin

Murri
(condiment)

Mursik

Myeolchijeot Korea

Nata de coco Philippines

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
Nattō Japan
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.

Nem chua is a Vietnamese fermented pork dish,

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

Ngapi

Ogi (cereal
ferment)

Ogiri

Oncom

Palappam

Pesaha Appam
Peuyeum

Pickles[15] Russia

Poland, Soft drink usually made from grain coffee, hops, yeast,
Podpiwek
Lithuania water and sugar, which undergo fermentation.

Poi (food)

Myanmar
Pon ye gyi
(Burma)

Portuguese
ground red
pepper
Shepherd peppers or Fresno or red Banana pepper or
(Pimenta
Portugal. Salt Cubanelle Chile Pepper or even Red bell peppers and
Moida) (Pee-
substitute salt. The addition of olive oil, paprika, wine vinegar and
men-tah Mo-ee-
staple in the garlic varies. Wash peppers and de-stem and cut in 1/2
dah)
Azores. Base allowing peppers to air dry. Grind peppers with or 1/3
a.k.a. Massa de for many seeds are ground, salt and allow to ferment for 24-
pimentão Portuguese 72hrs until boiling subsides. Jar adding salt olive oil to
(pronounced “ dishes top for enhance preservation and taste.
mah-ssah de Pepper heat range typically from 0-1000 Scoville.
pea-meant-
ow”)

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 believed by the
Pulque Mesoamerica
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.

Puto Philippines Philippine rice cakes. Some varieties are fermented.

Rakfisk
Rượu nếp

Ryazhenka

Saeujeot Korea

Salami Italy

Finely cut cabbage that has been fermented by various

lactic acid bacteria, including Leuconostoc,
Lactobacillus, and Pediococcus.[16][17] It has a long
Sauerkraut
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.

Şalgam is a popular beverage from southern Turkey's

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

Shark meat Shark meat is sometimes fermented.

Shiokara

Shrimp Paste
Malaysia Fermented Shrimp paste
(Belacan)

Sinki (food)

Skyr

Smântână

Smetana (dairy
product)

Som moo

Sour cabbage 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.

Obtained by fermenting a regular cream with certain

kinds of lactic acid bacteria.[18] The bacterial culture,
Sour cream
which is introduced either deliberately or naturally,
sours and thickens the cream. Pictured is Smetana.

Soured milk

Sowans

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

Ssamjang Korea

China, Hong
Stinky tofu Fermented Tofu
Kong, Taiwan

Strained yogurt

Suan cai

Sumbala

Surströmming

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
Taba ng underbelly) and 'gay' crabs (D-lined underbelly) should
Philippines
Talangka 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.

Tabasco sauce United States Tabasco sauce is a brand of hot sauce made
exclusively from tabasco peppers (Capsicum
 frutescens var. tabasco), vinegar, and salt.

Tapai

Tarhana

A traditional soy product originally from Indonesia that

is made by a natural culturing and controlled
Tempeh Indonesia
fermentation process that binds soybeans into a cake
form

Tesgüino

Tianjin
preserved
vegetable

Tianmianjiang

Tibicos

Tsukemono

Tương

Meghalaya,
Tungrymbai
India

Viili Scandinavia

Vinegar

Wine

White sugar
sponge cake

Worcestershire
sauce
Yakult

Yellow soybean
paste

A fermented milk product produced by the bacterial

Yogurt
fermentation of milk

Yongfeng,
Shuangfeng
Yongfeng chili County, Loudi
Fermented hot sauce from Hunan
sauce city, Hunan
province,
China

Zha cai

A rice-based fried pancake traditionally made in the

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

A traditional pitha made in the northern and central

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

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

Fermented cheeses
Ambra di Talamello
 Limburger
Shanklish

See also
Fermentation (wine)
Food microbiology
List of fermented soy products
List of fish sauces
List of pickled foods
Fermented milk products

References
1. A. Y. Tamime (ed.) (2008). Fermented
Milks . John Wiley & Sons. p. 124.
ISBN 9781405172387.
2. 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 . 9780295803784:
 University of Washington Press.
pp. 92–93.
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.
3. J. Dagoon (2000). Agriculture &
Fishery Technology III . Rex
 Bookstore, Inc. pp. 242–243.
ISBN 978-971-23-2822-0.
4. 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.
5. Lonely Planet Vietnam (Italian) "bánh
cuốn – involtini di carta di riso cotti a
 vapore, ripieni di carne di maiale
tritata e gamberi disidratati;"
6. T.H. Yellowdawn: Fermented Foods
(2008); p.302-p.304
7. Suresh Singh, Kumar; Rajendra Behari
Lal (2003). Gujarat . Popular
Prakashan. p. 789. ISBN 81-7991-
104-7.
8. [1] Michael Andrew Malpass, Daily
Life in the Inca Empire. Retrieved 31
August 2008
9. 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
10. Redhead, J. F. (1989). Utilization of
tropical foods . Food & Agriculture
Org. p. 26. ISBN 978-92-5-102774-5.
11. The Book of Miso, 2nd ed., by
Shurtleff and Aoyagi. Berkeley,
California: Ten Speed Press (1985)
12. "Filmjölk" (in Swedish). Arla Foods.
Retrieved 2007-06-29.
13. "Ekologisk filmjölk odd milk" (in
Swedish). Arla Foods. Archived from
the original on 2007-08-20. Retrieved
2007-06-30.
14. Science of Bread: Ethiopian injera
recipe
15. "Science of Pickles: Fermentation
and Food | Exploratorium" .
Exploratorium.edu. Retrieved
2013-11-02.
16. Farnworth, Edward R. (2003).
Handbook of Fermented Functional
Foods . CRC. ISBN 0-8493-1372-4.
17. "Fermented Fruits and Vegetables - A
Global SO Perspective" . United
Nations FAO. 1998. Retrieved
2007-06-10.
18. "What is sour cream. Sour cream for
cooking recipes" .
 Homecooking.about.com. 2010-06-
14. Retrieved 2011-09-14.

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