Fermented foods
Practical Action
Cheonggukjang
Dajiang, black bean
sauce, Douchi, Sufu,
Miso, Nattō, Tamari,
Tauchu, Tempeh, Tofu,
lufu
Dhokla (or dhokra or
khummun)
Dosa
Douban-jiang
Gari (or Garri)
Gochujang
Hákarl
Hongeohoe
Idli
Injera
Irú
Kefir
Kim chi
Kombucha
Koumiss
Lassi
Mageu
Miso
Nata de coco
Nattō
Ogi
Ogiri
Oncom
Tapai (or tapé)
Sauerkraut
Different types of fermented soybeans and pastes in East and Southeast
Asia used as condiments. Colours from light tan to dark brown due to
different fermentation conditions, addition of wheat flour, rice, or sugar
and different bacteria or moulds used in their production. Fermented
bean pastes are starting materials for soy sauces, such as tamari.
An Indian snack made from fermented chickpea batter and baking soda,
spiced with chilli and ginger.
A fermented crêpe or pancake made from rice and black lentils
A spicy, salty paste made from fermented broad beans, soybeans, salt,
rice and various spices
West African dough made from peeled, grated cassava tubers, fermented
for 1-2 days, sieved and roasted, and pounded to a fine flour.
A reddish paste with a rich flavour, made from fermented red chillies with
glutinous rice powder, powdered fermented soybeans and salt.
Basking shark cured by fermentation and hung to dry for 4-5 months in
Iceland and Greenland.
Fermented skate fish from Korea with a strong ammonia-like odour, used
uncooked as a side dish.
A South Indian savoury cake made by steaming a batter of fermented
black gram (lentils) and rice, eaten for breakfast or as a snack food.
A flatbread with a unique, spongy texture made from fermented tef flour
in Ethiopia, Eritrea, Somalia and Yemen
Fermented locust beans used in Nigeria as a condiment and in soups.
A fermented milk drink of the Caucasus region prepared by inoculating
milk with kefir grains produced by lactic acid bacteria.
Fermented cabbage, radish, green onion or cucumber made in hundreds
of varieties.
Fermented drink for medicinal purposes made using a kombucha culture
‘mushroom’ - a solid mass of yeast and bacteria (similar to tibicos).
A fermented dairy product made from mare’s milk in Central Asia, similar
to kefir but produced from liquid starter culture instead of kefir grains
and having a higher alcohol content.
A yoghurt drink in India and Pakistan, made by mixing yoghurt with water
or milk, spices or sugar, fruits or honey.
A South African non-alcoholic drink made from fermented maize paste
with an acidic taste.
A thick paste used for seasoning and sauces in Japan, produced by
fermenting soybeans, rice, and/or barley with salt.
A chewy, translucent, jelly-like product produced by fermentation of
coconut water and used as a dessert.
Fermented soybeans with a powerful smell, strong flavour and a slippery
texture, popular in Japan as a breakfast food.
A fermented porridge from West Africa made by fermenting maize,
sorghum or millet with lactic acid bacteria and yeasts until sour. Then
boiled to make a stiff porridge.
A West African flavouring made from fermented sesame seeds or egusi
seeds, smelling of cheese or miso.
West Javan black or red fermented cake, similar to tempeh, made from
by-products (e.g. soybean residue from tofu production, peanut or
coconut presscake, cassava residue after starch extraction).
A sweet or sour alcoholic paste made from cassava, white rice, or
glutinous rice fermented by a variety of moulds, bacteria and yeasts
Finely shredded fermented cabbage with a distinctive sour flavour,
fermented by Lactobacilli, then Leuconostoc sp., followed by various
Lactobacillus sp. and Pediococcus sp. that further increase its acidity.
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