**Fermented Beans, Seeds, and Soy Products:**
– Cheonggukjang, Doenjang, Doubanjiang, Douchi, Douzhi from Korea and China
– Fermented bean curd, fermented bean paste, Lufu, Miso, Nattō from China, Japan
– Fermented Dairy Products:
– Smântână, Smetana, Sour cream, Soured milk, Strained yogurt
– Fermented Grains and Grain-Based Foods:
– Appam, Balao-balao, Bánh cuốn, Brem, Chakuli pitha
– Fermented Fruits, Vegetables, and Vegetables:
– Atchara, Burong mangga, Chinese pickles, Curtido, Kapusta kiszona duszona
**Fermented Dairy and Milk Products:**
– Amasi, Crème fraîche, Matzoon, Mursik, Skyr from various regions
– Viili, Yogurt, Tarhana, Khanom chin, Ogi from Nordic to Asian regions
– Fermented Bread, Cakes, and Grains:
– Sourdough bread, Puto, Mixian, White sugar sponge cake, Enduri Pitha
– Fermented Vegetables:
– Sauerkraut, Sinki, Sour cabbage, Suan cai, Tianjin preserved vegetable
– Fermented Meat and Seafood:
– Bagoong monamon, Cod liver oil, Gejang, Hákarl, Jeotgal
**Fermented Condiments and Sauces:**
– Iru from Nigeria, Murri from Middle East, Soy sauce from various Asian countries
– Sumbala from West Africa, Various types of vinegar
– Fermented Drinks and Beverages:
– Acidophiline, Amazake, Ayran, Beer, Blaand
– Fermented Foods Specialty:
– Katsuobushi, Kiviak, Nem chua, Rakfisk, Surströmming
– Traditional Fermentation Methods:
– Fermenting vegetables, Pepper heat range, Tsukemono, Zha cai, Shiokara
**Global Fermented Beverages:**
– Chass, Chicha, Doogh, Kefir, Kombucha from various regions
– Kumis, Kvass, Lassi, Leben, Mageu from Central Asia to Southern Africa
– Traditional Fermented Drinks:
– Nai lao, Podpiwek, Pulque, Rượu nếp, Ryazhenka
– Cultural Fermented Beverages:
– Şalgam, Tejuino, Tepache, Tesgüino, Tibicos (water kefir)
– Historical Fermented Drinks:
– Wine, Žinčica, Pulque, Tequila and Mezcal, Iztāc Octli
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. Many fermented foods are mass-produced using industrial fermentation processes. 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.