Fermented Foods List A-Z: Complete Guide to Every Type

The world of fermented foods is remarkably diverse, spanning every continent and virtually every culinary tradition. From ancient preservation techniques developed out of necessity to modern artisanal creations, fermented foods represent humanity's ingenious relationship with microorganisms. This comprehensive A-Z guide introduces you to fermented foods from around the world—some familiar, others wonderfully obscure.

Whether you're building your knowledge of what fermented foods are, learning about the fermentation process, or looking for new additions to your culinary repertoire, this alphabetical reference will serve as your guide.

A

Amazake

A traditional Japanese sweet beverage made from fermented rice. Amazake is produced by combining cooked rice with koji (Aspergillus oryzae mold), which breaks down the starches into sugars. The result is a naturally sweet, creamy drink often served warm during winter festivals. It can be consumed as a beverage or used as a natural sweetener in desserts.

Appam

A fermented rice pancake popular in South India and Sri Lanka. Made from a batter of rice and coconut milk that's fermented overnight, appam has a soft, spongy center with crispy, lacy edges. It's typically served with coconut milk, vegetable stew, or egg curry.

B

Beet Kvass

A traditional Eastern European fermented beverage made from beets, salt, and water. The natural sugars in beets feed lactobacillus bacteria, creating a tangy, earthy drink with a deep ruby color. It's consumed as a digestive tonic and used as a base for borscht.

Blue Cheese

Cheese that has been inoculated with Penicillium mold cultures, creating distinctive blue-green veins throughout. Varieties include Roquefort (France), Gorgonzola (Italy), and Stilton (England). The mold contributes sharp, pungent flavors that intensify with age.

C

Cheddar

One of the world's most popular cheeses, originating from the English village of Cheddar. The cheddaring process—stacking and turning curds—combined with aging creates a firm texture and flavor ranging from mild to sharp. Aged cheddar develops complex, crystalline textures.

Cider (Hard)

Fermented apple juice, traditional throughout apple-growing regions of Europe and North America. Wild or cultivated yeasts convert apple sugars into alcohol, creating beverages ranging from dry to sweet. Traditional ciders from Normandy, Brittany, and England offer distinct regional character.

Crème Fraîche

A cultured cream product originating in France. Heavy cream is fermented with bacterial cultures, creating a thick, tangy cream with about 30% fat content. Less sour than sour cream, crème fraîche is prized for cooking because it doesn't curdle when heated.

D

Dosa

A thin, crispy fermented crepe from South India made from a batter of rice and black lentils (urad dal). The batter ferments for 8-24 hours, developing a slightly sour flavor. Dosas are served with coconut chutney and sambar (lentil soup).

Doenjang

Korean fermented soybean paste, similar to miso but with a stronger, more pungent flavor. Made by fermenting soybeans with salt for months or years, doenjang is essential to Korean cooking and forms the base for doenjang-jjigae (soybean paste stew).

E

Escarole Kimchi

A variation of kimchi made with escarole or other bitter greens, popular among home fermenters experimenting with non-traditional vegetables. The fermentation process mellows the bitterness while developing tangy, spicy complexity. Part of the broader kimchi tradition of fermenting whatever vegetables are available seasonally.

F

Fish Sauce

A liquid condiment made from fermented fish, fundamental to Southeast Asian cuisines. Small fish (often anchovies) are layered with salt and fermented for months to years. The resulting amber liquid provides umami depth to countless dishes. Vietnamese nuoc mam and Thai nam pla are notable examples.

G

Gochujang

A Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. The mixture ferments in earthenware pots, developing a complex flavor that's simultaneously sweet, spicy, and savory. It's essential for bibimbap, tteokbokki, and Korean fried chicken.

H

Harissa (Fermented)

A North African chili paste that in its traditional form undergoes a brief fermentation with salt. Originating in Tunisia, fermented harissa develops deeper, more complex heat than fresh versions. Used throughout North Africa and the Middle East as a condiment, marinade, and cooking ingredient.

I

Idli

Steamed, fermented rice cakes from South India. Made from a batter similar to dosa, idlis are soft, fluffy, and slightly sour. They're a common breakfast food served with sambar and chutney, and are considered one of the most digestible ways to consume rice and lentils.

J

Jeotgal

A category of Korean salted and fermented seafood used primarily as a seasoning and kimchi ingredient. Varieties include saeujeot (salted shrimp) and myeolchijeot (fermented anchovies). Jeotgal adds deep umami and saltiness to kimchi and is eaten as a banchan (side dish) alongside rice.

K

Kefir

A fermented milk drink originating from the Caucasus mountains. Kefir is made using kefir grains—a symbiotic culture of bacteria and yeast. The result is a tangy, slightly effervescent beverage with a thinner consistency than yogurt. Water kefir uses sugar water instead of milk.

Kimchi

Korea's national dish—a fermented vegetable preparation most commonly made with napa cabbage. The vegetables are salted, then seasoned with gochugaru (chili flakes), garlic, ginger, and often fish sauce or shrimp paste before fermenting. Hundreds of kimchi varieties exist, varying by region, season, and ingredients.

Kombucha

A fermented tea beverage made using a SCOBY (symbiotic culture of bacteria and yeast). Sweetened tea ferments for 1-3 weeks, developing natural carbonation and a tangy, slightly sweet flavor. Commercial kombuchas are available in countless flavor variations.

Kvass

A traditional Slavic fermented beverage made from rye bread. The bread is soaked, the liquid strained, and the mixture fermented briefly to produce a mildly alcoholic, tangy drink. Modern kvass is often made with added fruits or flavors.

L

Labneh

A strained yogurt common throughout the Middle East. Yogurt is strained through cloth until thick and creamy, then often seasoned with olive oil and herbs. Labneh is served as a dip, spread, or cheese-like accompaniment to bread.

M

Miso

A Japanese fermented paste made from soybeans, salt, and koji. Varieties range from white (shiro) miso, fermented briefly for a mild, sweet flavor, to red (aka) and dark (hatcho) misos fermented for years with intense, complex flavors. Miso is essential for soup, marinades, and dressings.

N

Natto

Japanese fermented soybeans with a distinctive stringy texture and strong aroma. Soybeans are fermented with Bacillus subtilis bacteria, creating a divisive food—beloved by some for its unique flavor, challenging for others due to its texture and smell. It's traditionally eaten over rice for breakfast.

O

Ogi

A West African fermented cereal porridge made from maize, sorghum, or millet. The grains are soaked and fermented for 2-3 days before being ground into a smooth porridge. Ogi is a staple weaning food for infants in Nigeria and Ghana and is eaten by adults as breakfast porridge.

P

Pickles (Fermented)

Cucumbers fermented in salt brine, distinct from vinegar-pickled cucumbers. The natural lactobacillus bacteria on cucumber skins ferment the vegetables, creating a tangy, probiotic-rich pickle. Traditional kosher dill pickles are made this way.

Q

Qymyz (Kumiss)

A Central Asian fermented mare's milk drink traditional among nomadic peoples of the Kazakh, Kyrgyz, and Mongolian steppes. Slightly alcoholic and naturally carbonated, qymyz has been consumed for thousands of years and holds cultural significance in celebrations and hospitality rituals.

R

Rakfisk

A Norwegian fermented fish dish made from trout or char, salted and fermented for months. Milder than Swedish surströmming but still intensely flavored, rakfisk is traditionally eaten during winter and served with flatbread, sour cream, and onions. It represents one of Scandinavia's oldest food preservation traditions.

S

Sauerkraut

German fermented cabbage made simply from shredded cabbage and salt. The salt draws out moisture and creates conditions for lactobacillus fermentation. The result is a tangy, crunchy condiment that's been a European staple for centuries. Learn more in our guide to the best fermented foods.

Sourdough

Bread leavened with a fermented starter culture rather than commercial yeast. The starter—a mixture of flour and water—captures wild yeast and lactobacillus bacteria, which create the bread's distinctive tangy flavor and chewy texture. San Francisco sourdough is particularly famous.

Soy Sauce

An East Asian condiment made from fermented soybeans, wheat, salt, and water. Traditional soy sauce ferments for months or years in wooden barrels. Japanese shoyu and Chinese chiang-yu are the most widely known varieties, though regional variations exist throughout Asia.

T

Tempeh

An Indonesian fermented soybean cake bound together by Rhizopus mold. Whole soybeans are fermented briefly, creating a firm, nutty product that slices and cooks beautifully. Tempeh is prized as a protein-rich meat alternative with a distinctive earthy flavor.

U

Ugba (Ukpaka)

A Nigerian fermented African oil bean seed used in traditional cuisine. The seeds are boiled, fermented for 3-4 days, then sliced and used in salads, soups, and as a condiment. Ugba has a distinctive pungent flavor and is rich in protein, making it an important food source in southeastern Nigeria.

V

Viili

A Finnish fermented milk product with a distinctive ropy, stretchy texture. The mesophilic culture creates a mild, slightly tart flavor and a consistency that can be stretched like string cheese. It's traditionally eaten for breakfast with sugar or fruit.

W

Worcestershire Sauce

A complex fermented condiment originating in England in the 1830s. Made from a base of fermented anchovies, tamarind, molasses, and spices, Worcestershire sauce ferments for up to 18 months. Despite its British origin, it draws heavily on Indian culinary influences and is now used worldwide.

X

Xiaolongbao Vinegar (Zhenjiang Vinegar)

A Chinese black vinegar from Zhenjiang, Jiangsu province, made from fermented glutinous rice. Aged for years in ceramic pots, Zhenjiang vinegar has a complex, mildly sweet flavor distinct from Western wine vinegars. It is the traditional dipping vinegar for xiaolongbao (soup dumplings) and other Shanghainese dishes.

Y

Yogurt

Milk fermented with specific bacterial cultures, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. The bacteria convert lactose into lactic acid, thickening the milk and creating yogurt's characteristic tangy flavor. Greek yogurt is strained for thickness; skyr is an Icelandic variant.

Z

Zha Cai

A type of Chinese pickled and fermented mustard stem from Sichuan province. The stem is salted, pressed, and fermented before being seasoned with chili and spices. Zha cai is eaten as a condiment alongside congee and noodle dishes and is one of China's most widely consumed fermented vegetables.

Exploring More Fermented Foods

This alphabetical guide represents just a fraction of the fermented foods found worldwide. Every culture has developed unique fermentation traditions based on local ingredients, climate, and culinary preferences. The commonality among all these foods is the transformative power of fermentation—taking basic ingredients and creating something entirely new.

For those interested in making fermented foods at home, our beginner's fermentation guide provides step-by-step instructions for your first projects.