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This is alist of fermented foods, which are foods produced or preserved by the action ofmicroorganisms. In this context,fermentation typically refers to the fermentation ofsugar toalcohol usingyeast, but other fermentation processes involve the use of bacteria such aslactobacillus, including the making of foods such asyogurt andsauerkraut. Many fermented foods aremass-produced usingindustrial fermentation processes. The science of fermentation is known aszymology.
Manypickled orsoured 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.
| Name | Image | Regional or Ethnic Origin | Description | |
|---|---|---|---|---|
| Continent (or comparable) | Country or Ethnicity | |||
| Cocoa |  | North America | Mesoamerica | Cocoa bean fermentation forchocolate, and other cocoa products. |
| Cheonggukjang |  | Asia | Korea | A fermentedsoybean paste used inKorean cuisine that contains both whole and ground soybeans. |
| Doenjang |  | Asia | Korea | A thick bean paste that includes fermentation in its preparation. |
| Doubanjiang |  | Asia | China | A spicy, salty paste made from fermentedbroad beans,soybeans, salt, rice, and various spices. |
| Douchi |  | Asia | China | A type of fermented and salted black soybean. |
| Douzhi |  | Asia | Beijing | 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 cellophane noodle production. It is generally slightly sour, with an egg-like smell. (Pictured in bowl at bottom left.) |
| Fermented bean curd |  | Asia | China | Fermentedtofu. |
| Fermented bean paste | | Asia | East andSoutheast Asia | A category of fermented foods typically made from groundsoybeans, which are indigenous to the cuisines ofEast andSoutheast Asia. In some cases, such as in the production ofmiso, other varieties of beans such asbroad beans may also be used.[1] |
| lulu jardin | Asia | China | A type offermented bean curd. | |
| Miso |  | Asia | Japan | A bean paste that includes fermentation in its preparation. |
| Nattō |  | Asia | Japan | 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 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. |
| Felij | Africa | West Africa | A flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. The process and product are similar toiru ordouchi. Its smell is like cheese, miso, or stinky tofu. | |
| Oncom |  | Asia | West Java,Indonesia | A traditional staple food closely related totempeh, usually made from various byproducts of other foods such as tofu. Red and black oncom are made using different varieties of mold. |
| Pon ye gyi |  | Asia | Myanmar (Burma) | A fermented bean paste commonly used as a condiment or marinade, traditionally made fromhorse gram beans, alongside other beans. |
| Ssamjang |  | Asia | Korea | A thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar. |
| Stinky tofu (chòu dòufu) |  | Asia | China, Hong Kong, Taiwan | A variety offermented tofu. |
| Tempeh |  | Asia | 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. |
| Tianmianjiang |  | Asia | China | 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 paste.Peking duck andjajangmyeon (black bean noodles) are two popular dishes that feature the sauce. |
| Tương | Asia | Vietnam | Originally, the termtương referred to a salty paste made from fermented soybeans. The wordtương can also be used to refer to other condiments, such astương cà (tomato sauce),tương xí muội (plum sauce) ortương ớt (chilli sauce). In southern Vietnam,nước tương refers to soy sauce while Northern Vietnam calls itxì dầu. | |
| Tungrymbai | Asia | Meghalaya,India | A fermented soybean food. Tungrymbai is usually prepared by crushing the fermented beans until it almost becomes a paste, and frying in mustard oil with onion-ginger-garlic paste, black sesame seed paste, aromatics and pork. | |
| Yellow soybean paste (huáng jiàng) | Asia | Northern China | A fermented paste made from yellow soybeans, salt, and water. | |
Mostcheeses are fermented as part of their production.
| Name | Image | Regional or Ethnic Origin | Description | ||
|---|---|---|---|---|---|
| Continent (or comparable) | Country or Ethnicity | ||||
| Ambra di Talamello | Europe | Italy | |||
| Blue cheese |  | ||||
| Limburger cheese |  | Europe | Belgium | ||
| Shanklish |  | Asia | Levant | ||
| Tvorog |  | Europe | WesternRussia | A white cheese originating in Russia | |
| Name | Image | Regional or Ethnic Origin | Description | |
|---|---|---|---|---|
| Continent (or comparable) | Country or Ethnicity | |||
| Bagoong |  | Asia | Philippines | APhilippine condiment made of partially or completely fermented fish or shrimp andsalt.[2] The fermentation process also results infish sauce (known aspatis).[3] |
| Dayok | Asia | Philippines | A type of fish sauce originating from theVisayas andMindanao islands of thePhilippines made from fermentedyellowfin tuna entrails. | |
| Fish sauce |  | Asia | East and Southeast Asia | A liquid condiment made from fish orkrill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning inEast Asian cuisine andSoutheast Asian cuisine. Somegarum-related fish sauces have been used in the West since the Roman times. |
| Ganjang |  | Asia | Korea | A kind of Koreansoy sauce made from fermentedsoybeans. Ganjang is a uniquely Koreancondiment. |
| Garum | Europe | Ancient Rome | 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 saucecolatura di alici still produced today in Campania, Italy. | |
| Gochujang |  | Asia | Korea | A savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made fromgochu-garu (chili powder), glutinous rice,meju (fermented soybean) powder,yeotgireum (barley malt powder), and salt. |
| Iru |  | Africa | Nigeria | A type of fermented and processed locust beans (Parkia biglobosa) used as a condiment in cooking, very popular among the Yoruba people and Edo people of Nigeria. |
| Murri (condiment) | Afro-Eurasia | Middle East | A type of fermented condiment made with barley flour, comparable tosoy sauce. | |
| Soy sauce |  | Asia | Korea,Japan,China,Taiwan,Philippines,Indonesia | Pictured is traditionalKorean soy sauce. |
| Sumbala | %2c_Burkina_Faso%2c_June_2014).jpg) | Africa | West Africa | A fermented seed condiment, traditionally prepared fromnéré (Parkia biglobosa) seeds, but also from other kinds of seeds, such as those ofProsopis africana, and, nowadays,soybeans. It is comparable tomiso paste. |
| Vinegar |  | Asia | Babylonia,Mesopotamia | 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, 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. |
| Worcestershire sauce |  | Europe | Worcestershire, England | A fermented liquid condiment named after the city of Worcester in Worcestershire, England. It is frequently used to augment food and drink recipes, and used directly as a condiment on steaks, hamburgers, and other finished dishes. |
| Yongfeng chili sauce |  | Asia | Yongfeng, Shuangfeng County, Loudi city, Hunan province, China | Fermented hot sauce from Hunan. |
| Name | Image | Regional or Ethnic Origin | Description | |
|---|---|---|---|---|
| Continent (or comparable) | Country or Ethnicity | |||
| Amasi | .jpg) | Africa | South Africa | A type offermented milk that tastes like cottage cheese or plain yogurt. |
| Crème fraîche |  | Europe | France | A soured cream containing 30–45%butterfat and having apH of around 4.5.[4] It issoured withbacterial culture, but is less sour than U.S.-style sour cream, and has a lowerviscosity and a higher fat content. |
| Fermented milk products | Worldwide | Worldwide | Also known as cultured dairy foods, cultured dairy products, or cultured milk products, fermented milk products are dairy foods that have been fermented withlactic acid bacteria such asLactobacillus,Lactococcus, andLeuconostoc. | |
| Filmjölk |  | Europe | Nordic countries | Amesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the speciesLactococcus lactis andLeuconostoc mesenteroides.[5][6] |
| Kaymak |  | Asia | Central Asia | A fermented, creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats. |
| Matzoon | Asia | Armenia | A fermented milk product of Armenian origin. | |
| Mursik | Africa | Kenya | 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 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. | |
| Skyr |  | Europe | Iceland | A cultured dairy product, with the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese (similar tocurd cheese eaten in Estonia, Germany and Russia), but is consumed like a yogurt. |
| Smetana,Smântână |  | Europe | Central andEastern Europe | A type ofsour cream, produced by souringheavy cream. It is similar tocrème fraîche. |
| Sour cream |  | Obtained byfermenting a regularcream with certain kinds of lactic acid bacteria.[7] Thebacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Pictured isSmetana. | ||
| Soured milk |  | 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 calledfermented milk orcultured milk. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically calledacidified milk. | ||
| Strained yogurt |  | Strained yogurt,Greek yogurt,yogurt cheese,sack yogurt, orkerned yogurt isyogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. | ||
| Tarhana |  | Afro-Eurasia | Middle East,Southeast Europe | A dried food ingredient, based on a fermented mixture of grain andyogurt or fermented milk. It is usually made into a thick soup with water, stock, or milk. Tarhana is very similar to some kinds ofkashk. |
| Viili |  | Nordic countries | Nordic countries | A fermented milk product. Viili is similar to yoghurt or kefir, but when left unmixed, its texture is malleable, or "long". |
| Yogurt |  | Asia | Unknown; thought to beancient Mesopotamia[citation needed] | A fermented milk product produced by thebacterial fermentation of milk |
| Name | Image | Regional or Ethnic Origin | Description | |
|---|---|---|---|---|
| Continent (or comparable) | Country or Ethnicity | |||
| Appam |  | Asia | India | A type of South Indianpancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states ofKerala andTamil Nadu. It is also very popular inSri Lanka where it is commonly referred to by its anglicized name, Hoppers. |
| Balao-balao |  | Asia | Philippines | A Filipino dish consisting of cooked rice and whole raw shrimp fermented with salt andangkak (red yeast rice). |
| Bánh cuốn |  | Asia | Northern Vietnam[8] | Made from a thin, wide sheet of steamedfermented[9]ricebatter filled with seasoned ground pork, mincedwood ear mushroom, and minced shallots. |
| Brem |  | Asia | Indonesia | A traditional fermented food ofIndonesia that uses rice. |
| Chakuli pitha |  | Asia | India | A rice-based fried pancake traditionally made in the Indian state of Odisha. It is made from fermented rice andblack gram. |
| Dhokla |  | Asia | Gujarat,India | Avegetarian food item made with a fermented batter derived from rice andchickpea splits.[10] |
| Dosa |  | Asia | India | A fermentedcrepe or pancake made fromricebatter andblack lentils. It is astaple food in many parts of India. Pictured israva dosa, a type of dosa. |
| Enduri Pitha |  | Asia | India | A traditionalpitha made in the northern and central region Indian state of Odisha. A fermented batter made of rice andblack gram is steamed with/without stuffing made of coconut,jaggery and black pepper. |
| Handvo | Asia | India | A vegetarian, savoury cake made from a fermented batter. | |
| Idli |  | Asia (Indian subcontinent) | India;Sri Lanka | A type of savoury rice cake, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. |
| Injera |  | Africa | Eritrea | A sourdough-risenflatbread with a unique, slightly spongy texture. Traditionally made out ofteffflour,[11] it is a national dish inEritrea. |
| Jiuniang |  | Asia | China | a sweet, soup- orpudding-like dish inChinese cuisine. It is also known assweet wine orsweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol and lactic acid. |
| Kenkey |  | Africa | Ghana | A fermentedmaize dumpling. |
| Khanom chin |  | Asia | Thailand | Fermented rice noodles. |
| Kuzhi paniyaram |  | Asia | India | Steamed rice and black lentils batter. |
| Mixian (noodle) |  | Asia | Yunnan Province, China | A type of fermented rice noodle, made from ordinary non-glutinous rice, generally sold fresh rather than dried. |
| Ogi | _(Ogi)_(cropped).jpg) | Africa | Nigeria | A fermented cereal pudding, typically made from maize, sorghum, or millet. |
| Palappam | | Asia | South India | A type of pancake made with fermented rice batter and coconut milk. |
| Pesaha Appam |  | Asia | Kerala, India | A firm rice cake made by the Christians of Kerala, India, to be served on the night of Maundy Thursday (Pesaha). It is made from rice batter like palappam, but is not fermented with yeast in its preparation. |
| Peuyeum,Tapai |  | Asia | Southeast Asia;East Asia | A traditional fermented preparation of rice or other starchy foods. |
| Puto |  | Asia | Philippines | Philippine rice cakes. Some varieties are fermented. |
| Sowans | Europe | Scotland | A fermented, sourporridge made using the starch remaining on the inner husks of oats after milling. | |
| Sourdough Bread |  | Afro-Eurasia | Switzerland;Middle East;Asia Minor | Sourdough bread is made by thefermentation ofdough using wildlactobacillaceae andyeast.Lactic acid from fermentation imparts a sour taste and improves keeping qualities.[12][13] |
| Tapai | | Asia | Southeast Asia;East Asia | A traditional fermented preparation of rice or other starchy foods. |
| Uji | [[File:]] | Africa | Kenya | A fermented sour,porridge typically made from maize, millet or sorghum. |
| White sugar sponge cake |  | Asia | China | A type of Chinese pastry, made from rice flour, white sugar, water, and a leavening agent. |
| Name | Image | Regional or Ethnic Origin | Description | |
|---|---|---|---|---|
| Continent (or comparable) | Country or Ethnicity | |||
| Atchara | _02.jpg) | Asia | Philippines | A pickle made from grated unripepapaya that is popular in thePhilippines. It is often served as aside dish for fried or grilled foods such as pork barbecue. |
| Burong mangga |  | Asia | Philippines | Made by mixing sugar, salt, and water tomangoes that have previously been salted. |
| Chinese pickles | Asia | China | Various vegetables or fruits that have been fermented bypickling with salt and brine or marinated in mixtures based onsoy sauce orsavory bean pastes. | |
| Curtido |  | North America (Central America) | El Salvador | A type of lightly fermented cabbage relish. It is typical inSalvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, and sometimes lime juice. |
| Kapusta kiszona duszona |  | Europe | Poland | A Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples. |
| Garri | .jpg) | Africa | West Africa | A popular West African food made fromcassava tubers. |
| Gundruk |  | Asia | Nepal | Gundruk is made by fermenting leaves of vegetables of Brassica family. |
| Kawal |  | Africa | Sudan | Fermented leaves ofCassia obtusifolia. Fermentation removes the toxicity of the raw plant and allows it to be used as a protein source. It is also used as a condiment in its powdered form. |
| Kimchi |  | Asia | Korea | Fermented cabbage or radish product. |
| Masi, mahi | Oceania | Polynesia | Baked meal of knead fermentedbreadfruit.[14][15] | |
| Meigan cai |  | Asia | China | A fermentedbrassica product. |
| Mohnyin tjin |  | Asia | Myanmar | A popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings, similar to Koreankimchi. |
| Nata de coco |  | Asia | Philippines | A jelly-like dessert made from fermentedcoconut water. |
| Nata de piña | Asia | Philippines | A jelly-like dessert made from fermentedpineapple juice. | |
| Pickles[16] |  | Asia | Ancient Mesopotamia | 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 the food's texture and flavor. The resulting food is called apickle, or, to prevent ambiguity, prefaced withpickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. |
| Poi |  | Oceania | Polynesia | A traditional staple food paste, with consistency ranging from highly viscous to liquid, made from starchy vegetables, usually breadfruit, taro or plantain. |
| Portuguese ground red pepper (Pimenta Moida) a.k.a.Massa de pimentão | Europe | Portugal. Salt substitute staple in theAzores. Base for many Portuguese dishes. | Fermented ground peppers with olive oil and seasonings
| |
| Sauerkraut |  | Europe | Germany | Finely cutcabbage that has been fermented by various lactic acid bacteria, includingLeuconostoc,Lactobacillus, andPediococcus.[17][18] It has a longshelf life and a distinctivesour flavor, both of which result from thelactic acid that forms when the bacteria ferment the sugars in the cabbage. |
| Sinki | Asia | Nepal | A preserved fermented vegetable, prepared from radish tap roots. | |
| Sour cabbage |  | Europe | Eastern Europe;Balkans | Vegetable preserve similar tosauerkraut, with the difference that it is prepared through the lacto-fermentation of whole heads ofcabbage (Brassica Oleracea var.capitata), not separate leaves or grated mass. |
| Suan cai |  | Asia | China | PickledChinese cabbage (napa cabbage) orChinese mustard, used for a variety of purposes. |
| Tempoyak |  | Asia | Malaysia andIndonesia | Fermenteddurian. |
| Tianjin preserved vegetable (tung tsai) |  | Asia | China | A preserved vegetable consisting of finely chopped Tianjin cabbage (箭杆菜; a variety of Chinese cabbage with an elongated shape) and salt. Garlic is added during preservation, if the cabbage is not to be consumed by certain Chinese Buddhist sects. |
| Tsukemono |  | Asia | Japan | Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as anokazu (side dish), with drinks as anotsumami (snack), as an accompaniment to or garnish for meals, and as a course in thekaiseki portion of aJapanese tea ceremony. |
| Zha cai |  | Asia | Chongqing, China | A type of pickled mustard plant stem, made from the knobby, fist-sized, swollen green stem ofBrassica juncea, subspecies tsatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. |
| Name | Image | Regional or Ethnic Origin | Description | |
|---|---|---|---|---|
| Continent (or comparable) | Country or Ethnicity | |||
| Bagoong monamon |  | Asia | Philippines | Prepared by fermenting saltedanchovies. |
| Bagoong terong |  | Asia | Philippines | Made by salting and fermenting thebonnetmouth fish. |
| Burong isda |  | Asia | Philippines | Raw fish, fermented in red rice and salt for up to one week. Similar to Japanesenarezushi. |
| Burong talangka | Asia | Philippines | 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 communities, calamansi, chili, dayap, and/or soy sauce is/are added to enhance the flavor while fermentation is occurring. | |
| Cincalok |  | Asia | Malaysia | Fermented shrimp dish. |
| Cod liver oil (Traditional preparation method) |  | Atlantic Ocean | North Atlantic-adjacent nations | 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. |
| Fermented fish |  | Worldwide | Worldwide | A traditional preparation of fish. Before refrigeration, canning, and other modern preservation techniques became available, fermenting was an important preservation method. |
| Gejang |  | Asia | Korea | Gejang (게장) orgejeot (게젓) is made by marinating fresh raw crabs either inganjang (soy sauce) or in a sauce based on chili pepper powder. |
| Hákarl |  | Europe | Iceland | Made by fermentingshark meat, then hanging it to dry. Pictured is hákarl hanging to dry inIceland. |
| Hongeohoe |  | Asia | Korea | A type of fermented fish dish from Korea's Jeolla province. Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor. |
| Igunaq |  | Arctic | North American Arctic,Northeast Asia | A method of preparing meat, particularly walrus and other marine mammals. Meat and fat caught in the summer is buried in the ground as steaks, which then ferment over autumn and freeze over winter, ready for consumption the next year. |
| Jeotgal |  | Asia | Korea | A category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. |
| Jogijeot |  | Asia | Korea | A variety ofjeotgal (salted seafood), made withyellow croakers. |
| Katsuobushi |  | Asia | Japan | Simmered, smoked and fermentedskipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known asbonito flakes. |
| Kiviak | North America | Greenland | Kiviak or kiviaq is a traditional wintertime Inuit food made ofauks, a type of seabird, preserved in a seal skin. | |
| Kusaya |  | Asia | Japan | A traditional salted and fermented fish dish originating in theIzu Islands, and often eaten withsake,shōchū, or a local drink called Shima Jiman. |
| Myeolchijeot |  | Asia | Korea | A variety ofjeotgal (salted seafood), made by salting and fermentinganchovies. |
| Nem chua |  | Asia | 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 withbird's eye chili, garlic andVietnamese coriander. |
| Ngapi |  | Asia | Myanmar | A pungent paste made of either fish or shrimp, usually made by fermenting fish or shrimp that is salted and ground then sundried. |
| Ni'owuru | Asia | Indonesia | Fermented pork dish from Nias Island of the coast of Sumatra | |
| Rakfisk | | Europe | Norway | A fish dish made from trout or char, salted and autolyzed for two to three months (or even up to a year), then eaten without cooking. |
| Saeujeot |  | Asia | Korea | A salted and fermented food made with small shrimp.Saeujeot is a variety ofjeotgal. |
| Salami |  | Europe | Italy | A cured sausage consisting of fermented and air-dried meat, typically pork, popular under various names across Europe. |
| Shark meat | .jpg) | Worldwide | Eastern Africa;Iceland;Yemen;Japan;Sri Lanka;India;Australia;Canada;Mexico;Brazil | Shark meat is sometimes fermented. |
| Shiokara |  | Asia | Japan | A food made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. |
| Shrimp paste (Belacan) |  | Asia | Southeast Asia,China | Fermented shrimp paste. |
| Som moo |  | Asia | Thailand | A fermented pork sausage with a sour flavor, often eaten in raw form after the fermentation process has occurred. |
| Surströmming |  | Europe | Sweden | A lightly-salted fermented Baltic Sea herring. |
| Taba ng Talangka, aligi |  | Asia | Philippines | 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 underbelly) and 'gay' crabs (D-lined 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. |
This is alist of fermented drinks. Although many fermented drinks arealcoholic beverages, not all fermented drinks are alcoholic.
| Name | Image | Regional or Ethnic Origin | Description | |
|---|---|---|---|---|
| Continent (or comparable) | Country or Ethnicity | |||
| Acidophiline |  | Europe | Russia; Ukraine | Fermented milk product withLactobacillus acidophilus bacteria. |
| Amazake |  | Asia | Japan | A traditional sweet, low- or non-alcohol (depending on recipes) Japanese drink made from fermented rice. |
| Ayran |  | Eurasia | Middle East | A cold yogurt beverage mixed with salt.[19] In addition toTurkey, where it is considered a national drink, ayran is found inIran (there calleddoogh),Afghanistan,Armenia (here calledtan),Azerbaijan, theBalkans,Kazakhstan,Kyrgyzstan,Lebanon,Syria and across theCaucasus.[20] Its primary ingredients are water and yogurt. |
| Beer |  | Afro-Eurasia | Iran,Middle East | A traditional alcoholic (depending on recipes) beverage made from grains and hops. |
| Blaand | Europe | NorthwesternScandinavia;Scotland | A fermented milk product made fromwhey with a very low alcohol content. | |
| Borș (bran) | Europe | Romania | Water in which wheat or barley bran, sometimes sugar beet, or a slice of bread have fermented. | |
| Boza |  | Europe | Middle East;Balkans;Central Asia;Caucasus;North Africa;Asia Minor | A traditional fermented grain drink with alcohol found in many countries. |
| Buttermilk |  | Eurasia | A fermented dairy drink. | |
| Calpis |  | Asia | Japan | An uncarbonated soft drink manufactured by Calpis Co., Ltd. that is produced usinglactic acid fermentation. |
| Chass |  | Asia | India | The word used forbuttermilk in Rajasthani andGujarati.[21] Chass is the traditionalGujarati beverage from Gujarat, India. |
| Chicha |  | Americas (Latin America) | Andes,Amazonia | InSouth America andCentral America, chicha is afermented or non-fermented beverage usually derived frommaize.[22] Chicha includescorn beer known aschicha de jora andnon-alcoholic beverages such aschicha morada. |
| Doogh |  | Asia | Iran | A savory yogurt-based beverage similar to Turkishayran. |
| Kanji (drink) | Asia | India | A fermented drink made with carrots and/or beetroots. | |
| Kefir |  | Europe (Northern Europe) | North Caucasus | Afermented milk drink, similar to a thinyogurt orayran, that is made from kefir grains, a specific type of mesophilic symbiotic culture. |
| Kombucha |  | Asia | China | A fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its purported health benefits. |
| Kumis |  | Asia | Central Asia | Fermented mare's milk product. |
| Kvass |  | Europe (Eastern Europe) | Slavs | Fermented low-alcohol beverage based onrye bread. |
| Lassi |  | Asia | India | Yogurt drink. |
| Leben | Asia | Levant | A buttermilk-type drink. | |
| Mageu | .JPG) | Africa | Southern Africa | A fermented maize-based drink. |
| Nai lao | .jpg) | Asia | China | Nailao, also known as Beijing yogurt (北京酸奶;Běijīng suānnǎi), is a traditional fermented milk drink that is popularly consumed throughout China. The wordsuānnǎi means "acid milk". |
| Podpiwek | Europe | Poland;Cropos, Lithuania | Soft drink usually made fromgrain coffee,hops,yeast, water and sugar, which undergo fermentation. | |
| Pulque |  | North America | Mexico | An ancient drink possibly created by the Olmecs or Toltecs of South-Central Mexico. It is made from the fermented sap of theAgave Americana plant and appears very similar tomilk. |
| Rejuvelac | A fermented drink made from sprouted grains or pseudocereals. Similar to borș. Also used in making vegan cheeses and vegan yogurt. | |||
| Rượu nếp | Asia | NorthernVietnam | Arice wine made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf. | |
| Ryazhenka |  | Europe (Eastern Europe) | Ukraine | A traditional fermented milk product in Ukraine and Russia, made from baked milk by lactic acid fermentation. |
| Şalgam |  | Eurasia | 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. |
| Tejuino |  | North America | Nayarit,Mexico | A cold beverage made from fermented corn, usually corn dough, the same kind used for tortillas and tamales. |
| Tepache |  | North America | CentralMexico | A nonalcoholic 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. |
| Tesgüino | North America | CentralMexico | An artisanalcorn beer produced by severalUto-Aztec people, frommaize. | |
| Tibicos (water kefir) | %2c_after_2_days.jpg) | Worldwide | Unknown | A traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY). |
| Wine |  | Europe | Caucasus | An alcoholic drink typically made from fermented grapes. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. |
| Žinčica | Europe (Eastern Europe) | Žinčica (inSlovakia), Žinčice (in theCzech Republic), Żentyca (inPoland) | A drink made ofsheep milkwhey as aby-product in the process of makingbryndza cheese. | |
{{cite book}}: CS1 maint: DOI inactive as of July 2025 (link), p. 181f| Dishes by origin |
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