List of fermented foods

See also: List of fermented soy products

A woman preparing kenkey

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
Amasi			A word for fermented milk that tastes like cottage cheese or plain yogurt. It is very popular in South Africa.
Amazake		Japan	A traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice.
Appam		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 as Hoppers.
Atchara			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. The name may come from several names for South Asian pickle and is related to acar from neighbouring Indonesia and Malaysia.
Ayran			A cold yogurt beverage mixed with salt. In addition to Turkey, where it is considered a national drink, ayran is found in Iran (here 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.
Bagoong		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).
Bagoong monamon			Prepared by fermenting salted anchovies
Bagoong terong			Made by salting and fermenting the bonnet mouth fish
Bánh cuốn		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.
Blaand			A fermented milk product made from whey. It is similar in alcohol content to wine.
Bread			Some breads, such as sourdough, use dough that is fermented
Brem			A traditional fermented food of Indonesia that uses rice.
Burong mangga		Philippines	Made by mixing sugar, salt, and water to mangoes that have previously been salted
Calpis		Japan	An uncarbonated soft drink, manufactured by Calpis Co., Ltd. that is produced using lactic acid fermentation
Chass		Gujarat, India	The word used for buttermilk in Rajasthani and Gujarati. Chass is the traditional Gujarati beverage from Gujarat, India.
Cheese			Some cheeses, such as Shanklish (pictured), are fermented as part of their production
Cheonggukjang		Korea	A fermented soybean paste used in Korean cuisine 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. Chicha includes corn beer known as chicha de jora and non-alcoholic beverages such as chicha morada.
Chinese pickles			Various vegetables or fruits, which have been fermented by pickling with salt and brine or marinated in mixtures based on soy sauce or savory bean pastes
Cocoa			Cocoa bean fermentation for chocolate, xocolātl, and other cocoa products
Cod liver oil (Traditional preparation method)			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.
Crème fraîche			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.
Curtido			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
Dhokla		Gujarat, India	A vegetarian food item made with a fermented batter derived from rice and chickpea splits.
Doenjang		Korea	A thick bean paste that includes fermentation in its preparation
Doogh		Ancient Persia	A savory yogurt-based beverage
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.
Doubanjiang			A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices
Douchi			A type of fermented and salted black soybean
Fermented bean curd			Fermented tofu (pictured) is a type of Fermented bean curd
Fermented bean paste			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.
Fermented fish			A traditional preparation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method.
Fermented milk products			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. Pictured is matzoon, a fermented milk product of Armenian origin.
Filmjölk		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.
Fish sauce
Ganjang		Korea	a kind of Korean soy sauce made from fermented soybeans Ganjang is a uniquely Korean condiment
Garri
Garum			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.
Gejang		Korea
Gochujang		Korea
Gundruk		- Nepal	Gundruk is made by fermenting leaves of vegetables of Brassica family.
Hákarl		Made from fermenting shark meat then hanging to dry. Pictured is Hákarl hanging to dry in Iceland
Hongeohoe		Korea
Idli	120px	India
Igunaq
Injera			A sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea.
Iru (food)
Jeotgal		Korea
Jogijeot	Made with fish in Korea.	Korea
Kapusta kiszona duszona
Katsuobushi		Japan
Kaymak
Kefir			A fermented milk product
Kenkey
Ketchup			In Indonesian cuisine, which is similar to Malay, the term kecap refers to fermented savory sauces.
Khanom chin
Kimchi		Korea
Kisela repa			Fermented shreds of turnip, used in bean soup or as a side usually in winter meals in continental Croatian cuisine.
Kiviak			Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of auks preserved in the hollowed-out body of a seal.
Kombucha
Kumis
Kuzhi paniyaram
Kvass
Lassi
Leben (milk product)
Lufu (food)
Mageu
Meigan cai
Miso
Mixian (noodle)
Mohnyin tjin
Murri (condiment)
Mursik
Myeolchijeot		Korea
Myeongran		Korea
Nata de coco
Nattō		Japan
Nem chua		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
Ogi (cereal ferment)
Ogiri
Oncom
Palappam
Pesaha Appam
Peuyeum
Pickles
Poi (food)
Pulque
Puto	120px		Pictured is puto in banana leaf
Rakfisk
Rượu nếp
Ryazhenka
Saeujeot		Korea
Sauerkraut			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.
SCOBY
Şalgam		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.
Shark meat			Shark meat is sometimes fermented.
Shiokara
Shrimp paste
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.
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
Sowans
Soy sauce		Korea,Japan,China	Pictured is traditional Korean soy sauce
Ssamjang		Korea
Stinky tofu
Strained yogurt
Suan cai
Sumbala
Súrmjólk
Surströmming
Tabasco sauce
Tapai
Tarhana
Tempeh		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
Tesgüino
Tianjin preserved vegetable
Tianmianjiang
Tibicos
Tsukemono
Tương
Viili
White sugar sponge cake
Worcestershire sauce
Yakult
Yellow soybean paste
Yogurt			A fermented milk product produced by the bacterial fermentation of milk
Zha cai

See also

• Fermentation (wine)
• Food microbiology
• List of fermented soy products
• List of fish sauces
• List of pickled foods

External links

• Media related to at Wikimedia Commons