Fermented Foods Codexery

A source-cited reference to fermented foods

Fermented Foods (33)

• Kimchi — Traditional Korean fermented side dish
• Sauerkraut — Fermented cabbage with a long history and a sour bite.
• Miso — A traditional Japanese seasoning made from fermented soybeans, salt, and kōji, used in soups, sauces, and pickling.
• Tempeh — Traditional Indonesian fermented soybean cake
• Natto — A traditional Japanese fermented soybean food with a sticky texture and strong flavor, often eaten with rice.
• Kombucha — A fermented, effervescent sweetened black tea drink with a SCOBY culture.
• Kefir — Fermented milk drink made from symbiotic kefir grains.
• Sourdough — Ancient leavening agent using wild yeast and lactobacilli.
• Soy sauce — A fermented Chinese condiment with saltiness and umami.
• Fish sauce — A savory umami-rich condiment from fermented fish or krill, essential in Southeast Asian cuisines.
• Vinegar — Sour liquid used in cooking, cleaning, and medicine for millennia.
• Pickling — Preserving food through brine or vinegar, pickling extends shelf life and creates distinctive flavors.
• Doubanjiang — A fermented chili bean paste central to Sichuan cuisine.
• Gochujang — A fermented Korean chili paste used in stews, marinades, and condiments.
• Fermentation in food processing — The science of turning carbs into alcohol or acids using microbes.
• Lacto-fermentation — Anaerobic process converting sugars to lactic acid for energy and food.
• Miti hue — A fermented coconut sauce preserved in a calabash vessel.
• Murri (condiment) — A fermented barley-based condiment from medieval Arab cuisine.
• Nem chua Lai Vung — A naturally fermented pork roll from Đồng Tháp Province.
• Ogiri — West African umami seasoning from fermented oil seeds.
• Pesaha appam — Unleavened rice cake served ceremonially on Maundy Thursday in Kerala.
• Pickled fruit — Fruit preserved by fermentation in brine or vinegar.
• Pla ra — A traditional Thai fermented fish seasoning with strong smell.
• Poi (Hawaiian food) — Fermented taro paste, a sacred Hawaiian staple with sour yogurt-like notes.
• Puto (food) — Filipino steamed rice cake from fermented galapong.
• Puto Calasiao — A Filipino soft steamed rice cake from Calasiao.
• Red yeast rice — Fermented rice with culinary and medicinal uses, source of natural statin.
• Rượu nếp — A mildly alcoholic glutinous rice pudding or wine from northern Vietnam.
• Saeu-jeot — Salted fermented shrimp, key ingredient in kimchi and dipping pastes.
• Sanna (dish) — A steamed, spongy dumpling from the Konkan region, fermented with coconut.
• Carlsberg Laboratory — Private lab that isolated lager yeast and introduced pH.
• National Collection of Yeast Cultures — British yeast collection with over 4400 strains under the Budapest Treaty.
• Novozymes — Global biotech firm merged with Chr. Hansen to form Novonesis.

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