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foods
Fermented foods
Name Image Origin Description
Bagoong
Philippines Prepared by fermenting salted anchovies
monamon
Bagoong
Philippines Made by salting and fermenting the bonnet mouth fish
terong
Buttermilk
Cincalok
Cod liver oil Cod liver oil was traditionally manufactured by filling a
(Traditional wooden barrel with fresh cod livers and seawater and
preparation allowing the mixture to ferment for up to a year before
method) removing the oil.
Ancient
Doogh A savory yogurt-based beverage
Persia
Fish sauce
Gejang Korea
Gochujang Korea
Hongeohoe Korea
Idli India
Igunaq
Iru (food)
Jeotgal Korea
Kapusta
kiszona Poland
duszona
Katsuobushi Japan
Kaymak
Kenkey
Khanom chin
Kimchi Korea
Kumis
Kuzhi
paniyaram
Kvass
Leben (milk
product)
Lufu (food)
Mageu
Meigan cai
Miso East Asia, Fermented soya bean
Southeast
Asia
Mixian (noodle)
Mohnyin tjin
Murri
(condiment)
Mursik
Myeolchijeot Korea
Ngapi
Ogi (cereal
ferment)
Ogiri
Oncom
Palappam
Pesaha Appam
Peuyeum
Pickles[15] Russia
Poland, Soft drink usually made from grain coffee, hops, yeast,
Podpiwek
Lithuania water and sugar, which undergo fermentation.
Poi (food)
Myanmar
Pon ye gyi
(Burma)
Portuguese
ground red
pepper
Shepherd peppers or Fresno or red Banana pepper or
(Pimenta
Portugal. Salt Cubanelle Chile Pepper or even Red bell peppers and
Moida) (Pee-
substitute salt. The addition of olive oil, paprika, wine vinegar and
men-tah Mo-ee-
staple in the garlic varies. Wash peppers and de-stem and cut in 1/2
dah)
Azores. Base allowing peppers to air dry. Grind peppers with or 1/3
a.k.a. Massa de for many seeds are ground, salt and allow to ferment for 24-
pimentão Portuguese 72hrs until boiling subsides. Jar adding salt olive oil to
(pronounced “ dishes top for enhance preservation and taste.
mah-ssah de Pepper heat range typically from 0-1000 Scoville.
pea-meant-
ow”)
Rakfisk
Rượu nếp
Ryazhenka
Saeujeot Korea
Salami Italy
Shiokara
Shrimp Paste
Malaysia Fermented Shrimp paste
(Belacan)
Sinki (food)
Skyr
Smântână
Smetana (dairy
product)
Som moo
Soured milk
Sowans
Korea, Japan,
China,
Soy sauce Taiwan, Pictured is traditional Korean soy sauce
Philippines,
Indonesia
Ssamjang Korea
China, Hong
Stinky tofu Fermented Tofu
Kong, Taiwan
Strained yogurt
Suan cai
Sumbala
Surströmming
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
Tesgüino
Tianjin
preserved
vegetable
Tianmianjiang
Tibicos
Tsukemono
Tương
Meghalaya,
Tungrymbai
India
Viili Scandinavia
Vinegar
Wine
White sugar
sponge cake
Worcestershire
sauce
Yakult
Yellow soybean
paste
Yongfeng,
Shuangfeng
Yongfeng chili County, Loudi
Fermented hot sauce from Hunan
sauce city, Hunan
province,
China
Zha cai
Žinčica (in
Slovakia),
Žinčice (in
A drink made of sheep milk whey as a by-product in the
Žinčica the Czech
process of making bryndza cheese.
Republic),
Żentyca (in
Poland)
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.
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.
For Lebanon, see A. Y. Tamime
(ed.) (2008). Fermented Milks.
John Wiley & Sons. p. 96.
ISBN 9781405172387.
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. [1] 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.
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
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