Fermented Foods

Fermentation was the first biotechnology, and every food culture found it because the alternative was losing the harvest. Lactic bacteria acidify vegetables, molds break down soybeans, bacteria sour milk — each rendering food safe, digestible and strongly flavored without fuel. It was practiced for thousands of years before anyone knew a microbe was doing the work.

Explore Fermented Foods

Airag / koumissAppam / hopperArtisanal Minas cheeseBurong isdaCabralesCamembertCheddar cheeseChikwangueCurtidoDosaFermented acharFermented breadfruit / maFermented breadfruit pasteFilmjolkGariGochujangGorgonzolaGouda cheeseGundrukHákarlIdliIru / dawadawaItalian fermented salamiKaanga pirau / kaanga waiKenkeyKhanom chinKimchiKinemaKishkKochoLaban / fermented milkLahpetMahewuMam tomMishti doiNam plaNata de cocoNgapiNukazukeNước mắmObusheraOgi / akamuPadaekPozolPrahokQurt / kurtRakfiskRye sourdough breadSauerkrautShidalShoyu / Japanese soy sauceSinkiSkyrSmenSoumbalaSour cassava starchSourdough breadSri Lankan buffalo curdStiltonSuero costeno