Fermented foods

Sourdough bread is made by the fermentation of dough using naturally-occurring lactobacilli and yeast.

Dosa is a kind of pancake made from a fermented batter.

Igunaq (Inuktitut: ᐃᒍᓇᖅ) [iɣuˈnaq], part of the Inuit diet, is a method of preparing meat, particularly walrus and other marine mammals.

Lahoh (Arabic: لحوح‎‎, Hebrew: לחוח‎‎, Somali: Laxoox), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen.

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.

Tsukemono (漬物, literally "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran).

Pepsin is an enzyme that breaks down proteins into smaller peptides (that is, a protease).

Borș is a liquid ingredient used in Romanian and Moldovan cuisine to make traditional sour soup called also borș or ciorbă.

Rassolnik (Russian: рассольник) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.

Kimchi (Hangul: 김치, Korean: [kimtɕʰi]; English /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.

Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may include flavorings.

Doenjang ([twendʑaŋ]), or bean paste (HS code: 2103.90.1010), literally means "thick sauce" in Korean.

Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]) is a traditional soy product originating from Indonesia.

A pickled cucumber (commonly known as a pickle in the United States and Canada or generically as gherkins in the United Kingdom and Ireland) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

Sauerkraut (/ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] ) is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.

Injera (Amharic: ənǧära እንጀራ [ɨndʒəra]; sometimes transliterated as enjera; or "taita"Tigrinya: ጣይታ) is an East African sourdough-risen flatbread with a unique, slightly spongy texture.

Idli /ɪdliː/) is a traditional breakfast in South Indian households.

Gochujang (Korean: 고추장, IPA: [kotɕʰudʑaŋ] Koryo-mar:кочхицай/кочхидян (regional)) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.

Stinky tofu (Chinese: 臭豆腐; pinyin: chòudòufu), is a form of fermented tofu that has a strong odor.

Worcestershire sauce (/ˈwʊstərʃər/), (Merriam-Webster: \ˈwu̇s-tə(r)-ˌshir-, -shər- also -ˌshī(-ə)r-\ ) sometimes shortened to Worcester sauce (/ˈwʊstər/), is a fermented liquid condiment of complex mixture, first created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who later went on to form the company Lea & Perrins.

Katsuobushi (Japanese: 鰹節) or okaka (おかか) is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).

Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.

Salting is the preservation of food with dry edible salt.

Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var.

Pulque is an alcoholic beverage made from the fermented sap of the maguey (agave) plant.

Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, some Balkan countries, Turkic regions, Iran and Iraq.

Appam is a type of pancake made with fermented rice batter and coconut milk.

This is a list of fermented soy products.

Tauco or Tauchu (Chinese: 豆醬; pinyin: dòujiàng; Pe̍h-ōe-jī: tāu-chiùⁿ) is a paste made from preserved fermented yellow soybeans in Chinese Indonesian cuisine.

Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine.

Som moo (Lao: ສົ້ມໝູ; literally "sour pork"), Naem (Thai: แหนม), Mu som (Thai: หมูส้ม), or Chinsom (Lanna: จิ๊นส้ม), is a type of preserved pork sausage that is a traditional celebratory food from Vietnam.

Tempoyak (Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian.

Pesaha Appam is the unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.

Sweet bean sauce (Chinese: tianmianjiang; also known as sweet bean paste, sweet soybean paste, sweet flour sauce, or sweet noodle sauce) is a thick, dark brown- or black-colored Chinese sauce made from wheat flour, sugar, salt, mantou flour, and fermented yellow soybeans (the lees left over from the fermentation of soybeans to make soy sauce).

Lifeway Foods is an American health food company selling kefir founded in 1986.

Ogi is a fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet.

Khanom chin (Thai: ขนมจีน, pronounced [kʰà.nǒm t͡ɕīːn]; also spelled khanohm jeen) are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water.

Migan (Chinese: 米干; pinyin: mǐgàn) is a type of rice noodle from the Dai people, a Tai cultural group from Yunnan Province, China.

This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.

Dhokla (Gujarati: ઢોકળા) is a vegetarian food item that originates from the Indian state of Gujarat.

Kenkey or kormi or Kokoe or Dorkunu is a staple dish similar to sourdough dumpling from the Ga, inhabited regions of West Africa, usually served with pepper sauce and fried fish or soup, stew.

Knieperkohl is a pickled cabbage dish similar to sauerkraut.

Tarkhana (Armenian թարխանա), trahanas (Greek τραχανάς) or (xyno)hondros ((ξυνό)χονδρος), tarkhineh, tarkhāneh, tarkhwāneh (Persian ترخینه، ترخانه، ترخوانه), tarxane (Kurdish), trahana (Albanian), трахана / тархана (Bulgarian), tarana / траxана, trahana (Bosnian, Serbian), kishk (Egypt), kushuk (Iraq), or tarhana (Turkish) are names for a dried food based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with water, stock, or milk (Persian ash-e tarkhineh dugh آش ترخینه دوغ).

Paddu (Kannada:ಪಡ್ಡು) or Gunta Ponganalu (Telugu:గుంట పొంగణాలు) or Kuzhi paniyaram (Tamil:குழி பணியாரம்) is an Indian dish made by steaming batter using a mould.

Masala dosa or Masale Dose is a variant of the popular South Indian food dosa and has its origins in Tuluva Mangalorean cuisine made popular by the Udupi hotels all over India.

Curtido (Spanish pronunciation: [kuɾˈtiðo]) is a type of lightly fermented cabbage relish.

Tupí, also known as formatge de tupí, is a fermented cheese of a certain area of the Pyrenees and Pre-Pyrenees made from cows' or sheep's milk.

Nata de coco is a chewy, translucent, jelly-like foodstuff produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Acetobacter xylinum.

Torshi (Egyptian Arabic: ترشى torshi, Persian: ترشى torshi; Kurdish: ترشى Tirşîn, tirşî; Turkish: turşu; Greek: τουρσί toursi; Bulgarian: туршия turshiya; Bosnian, Croatian, Serbian: turšija/туршија ; Albanian: turshi Hebrew: חמוצים, khamusim) are the pickled vegetables of the cuisines of many Balkan and Middle East countries.

Puto is a type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine and believed to be derived from Indian puttu of Kerala origin.

Gundruk (Nepali: गुन्द्रुक, (Pickled Leafy Vegetables) ) is fermented leafy green vegetable and is a popular food in Nepal and claimed to be one of the national dishes.

White sugar cake sponge (also called white sugar cake and white sugar pastry) is a type of Chinese pastry.

Yakult (ヤクルト Yakuruto) is a probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium Lactobacillus casei Shirota.

Mohnyin Tjin, (မုန်ညင်းချဉ် [mòʊɴɲɪ́ɴ dʑɪ̀ɴ]; also Mon Nyin Jin, Mohn-hnyin Gyin) is a popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings.

Sikhae is a salted fermented food in Korean cuisine prepared with fish and grains.

Kiviak or kiviaq is a traditional wintertime Inuit food from Greenland that is made of little auks preserved in the hollowed-out body of a seal.

Ganjang (Korean: 간장) is a kind of Korean soy sauce made from fermented soybeans.

Bánh cuốn (literally "Rolled cake") is a dish from Northern Vietnam.

Rượu nếp (sometimes also called rượu nếp bắc, literally "northern glutinous rice wine" or rượu nếp cẩm, "black glutinous rice wine") is a pudding or drink from northern Vietnam.

Tapai (ta-pie) or tape (ta-peh), sometimes referred to as peuyeum (from Sundanese language), is a traditional fermented food found throughout much of East- and Southeast Asia.

Hapanvelli (Finnish lit. “sour gruel”) is a traditional South-Eastern Finnish dish that resembles pea soup but has a more sour flavour.

Brem is the traditional fermented food or fermented beverage from Indonesia.