List of fermented foods

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.

See also: List of fermented soy products

Tibicos water crystals made with Muscovado

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
Acidophiline		Ukraine	Fermented milk product with Lactobacillus acidophilus bacteria.
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		Philippines	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.
Ayran			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, Armenia (here called tan), Azerbaijan, the Balkans, Kazakhstan, Kyrgyzstan, Lebanon, Syria and across the Caucasus.[2] Its primary ingredients are water and yogurt.
Bagoong		Philippines	A Philippine condiment made of partially or completely fermented fish or shrimp and salt.[3] The fermentation process also results in fish sauce (known as patis).[4]
Bagoong monamon		Philippines	Prepared by fermenting salted anchovies
Bagoong terong		Philippines	Made by salting and fermenting the bonnet mouth fish
Balao-balao		Philippines	A Filipino dish consisting of cooked rice and whole raw shrimp fermented with salt and angkak (red yeast rice)
Bánh cuốn		Northern Vietnam.[5]	Made from a thin, wide sheet of steamed fermented[6] rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots.
Beer			A traditional alcoholic (depending on recipes) beverage made from grains and hops
Blaand			A fermented milk product made from whey. It is similar in alcohol content to wine.
Boza			A traditional fermented drink with alcohol found in many countries
Bread			Any biologically (yeast(s) as opposed to baking powder) leavened bread.
Brem		Indonesia	A traditional fermented food of Indonesia that uses rice.
Burong isda		Philippines	Raw fish, fermented in red rice and salt for up to one week. Similar to Japanese Narezushi.
Burong mangga		Philippines	Made by mixing sugar, salt, and water to mangoes that have previously been salted
Burong talangka		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.
Buttermilk
Calpis		Japan	An uncarbonated soft drink, manufactured by Calpis Co., Ltd. that is produced using lactic acid fermentation
Chass		India	The word used for buttermilk in Rajasthani and Gujarati.[7] 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.[8] 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
Cincalok
Cocoa			Cocoa bean fermentation for chocolate, 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.[9] 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.[10]
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			Chinese - A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices
Douchi			A type of fermented and salted black soybean
Douzhi		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, or old socks like smell.
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.[11]
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.[12][13]
Fish sauce
Ganjang		Korea	a kind of Korean soy sauce made from fermented soybeans Ganjang is a uniquely Korean condiment
Garri			a popular West African food made from cassava tubers
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		Iceland	Made by fermenting shark meat, then hanging it to dry. Pictured is Hákarl hanging to dry in Iceland
Hongeohoe		Korea
Idli		India
Igunaq
Injera			A sourdough-risen flatbread with a unique, slightly 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 duszona		Poland
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
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			Fermented tea
Kumis
Kusaya		Japan	A traditional salted and fermented fish dish originating 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		Japan	Fermented soya bean
Mixian (noodle)
Mohnyin tjin
Murri (condiment)
Mursik
Myeolchijeot		Korea
Nata de coco		Philippines	A jelly-like dessert made from fermented coconut water
Nata de piña		Philippines	A jelly-like dessert made from fermented pineapple juice
Nattō		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.
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[15]		Russia
Podpiwek		Poland, Lithuania	Soft drink usually made from grain coffee, hops, yeast, water and sugar, which undergo fermentation.
Poi (food)
Pon ye gyi		Myanmar (Burma)
Portuguese ground red pepper (Pimenta Moida) (Pee-men-tah Mo-ee-dah) a.k.a. Massa de pimentão (pronounced “ mah-ssah de pea-meant-ow”)		Portugal. Salt substitute staple in the Azores. Base for many Portuguese dishes	Shepherd peppers or Fresno or red Banana pepper or Cubanelle Chile Pepper or even Red bell peppers and salt. The addition of olive oil, paprika, wine vinegar and garlic varies. Wash peppers and de-stem and cut in 1/2 allowing peppers to air dry. Grind peppers with or 1/3 seeds are ground, salt and allow to ferment for 24-72hrs until boiling subsides. Jar adding salt olive oil to top for enhance preservation and taste. Pepper heat range typically from 0-1000 Scoville.
Pulque		Mesoamerica	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 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
Sauerkraut			Finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[16][17] 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.
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 (Belacan)		Malaysia	Fermented 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.[18] 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, Taiwan, Philippines, Indonesia	Pictured is traditional Korean soy sauce
Ssamjang		Korea
Stinky tofu		China, Hong Kong, Taiwan	Fermented Tofu
Strained yogurt
Suan cai
Sumbala
Surströmming
Taba ng Talangka		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.
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
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
Tungrymbai		Meghalaya, India
Viili		Scandinavia
Vinegar
Wine
White sugar sponge cake
Worcestershire sauce
Yakult
Yellow soybean paste
Yogurt			A fermented milk product produced by the bacterial fermentation of milk
Yongfeng chili sauce		Yongfeng, Shuangfeng County, Loudi city, Hunan province, China	Fermented hot sauce from Hunan
Zha cai
Chakuli pitha		India	A rice-based fried pancake traditionally made in the Indian state of Odisha. It is made from fermented rice and black gram
Enduri Pitha		India	A traditional pitha made in the northern and central region Indian state of Odisha. A fermented batter made of rice and black gram is steamed with/without stuffing made of coconut, jaggery and black pepper.
Žinčica		Žinčica (in Slovakia), Žinčice (in the Czech Republic), Żentyca (in Poland)	A drink made of sheep milk whey as a by-product in the process of making bryndza cheese.

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.CS1 maint: extra text: authors list (link)
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.CS1 maint: location (link)
   • For Lebanon, see A. Y. Tamime (ed.) (2008). Fermented Milks. John Wiley & Sons. p. 96. ISBN 9781405172387.CS1 maint: extra text: authors list (link)
   • 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. 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. Archived from the original on 2007-08-08. 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.

External links

• Media related to Fermented food at Wikimedia Commons