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List of fermented foods

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List of fermented foods

A woman preparing kenkey

This is a list of fermented foods, which are foods produced or preserved by the action of 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.[1] 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.[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 Prepared by fermenting salted anchovies
Bagoong terong Made by salting and fermenting the bonnet mouth fish
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.
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.[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 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
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.
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.[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
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
Gochujang
Gundruk
Hákarl Made from fermenting shark meat then hanging to dry. Pictured is Hákarl hanging to dry in Iceland
Hongeohoe
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
Jogijeot Made with fish in Korea.
Kapusta kiszona duszona
Katsuobushi
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
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
Myeongran
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[15]
Poi (food)
Pulque
Puto Pictured is puto in banana leaf
Rakfisk
Rượu nếp
Ryazhenka
Saeujeot
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.
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.[18] The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Pictured is Smetana.
Soured milk
Sowans
Soy sauce Pictured is traditional Korean soy sauce
Ssamjang
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

References

  1. ^
  2. ^ For popularity in Armenia, Azerbaijan, Kazakhstan, and Kyrgyzstan see For the Balkans, see
    • For use in Afghanistan by Kirghiz, see
    • For Lebanon, see
    • For presence in the North Caucasus, see
  3. ^
  4. ^
  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. ^ (2008); p.302-p.304Fermented FoodsT.H. Yellowdawn:
  7. ^
  8. ^ [1] Michael Andrew Malpass, Daily Life in the Inca Empire. Retrieved 31 August 2008
  9. ^ , p. 181f
  10. ^
  11. ^ The Book of Miso, 2nd ed., by Shurtleff and Aoyagi. Berkeley, California: Ten Speed Press (1985)
  12. ^
  13. ^
  14. ^ Science of Bread: Ethiopian injera recipe
  15. ^
  16. ^
  17. ^
  18. ^

External links

  • Media related to Fermented food at Wikimedia Commons
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