Fermented Foods List
For thousands of years, cultures from all around the world have included small amounts of fermented foods with every meal as a way to enhance flavors, preserve harvests and soar with health!
Here are some of those fermented foods:
- tempeh (Indonesia)
- poi (Hawaii)
- kimchi (Korea)
- injera (Ethiopia)
- doogh (Iran/Syria/Lebanon)
- chutney (India)
- sauerkraut (Europe)
- cucumber relish (United States)
- miso (Japan)
- kombucha (Russia/Ukraine)
- sourdough bread (Europe/United States)
- crème fraiche (France)
- salami (Europe)
- lutefisk (Norway)
- kiviak (Greenland)
- worcestershire sauce (England)
- cod liver oil (Scandinavia)
- yogurt (worldwide)
Even more foods that have been fermented:
- eggs
- fish
- garlic
- mustard
- ketchup
- salsa
- vinegar
- seaweed
- acorn
- nuts & seeds
- rhubarb (must be cooked first)
- potatoes (must be cooked first)
- shrimp
- cauliflower
- radish
- squash
- chorizo
- mushrooms
- celery
- corn
- blackberries
- hibiscus
- beans
- peanuts
- peas
- lardo
- passion fruit
- grains
- tofu
- carrots
- ramps
- walnuts
- lettuce
- peppers
- herbs
- figs
- quince
- persimmon
- lemons
- beets
- asparagus
- onions
- tea leaves
- wild rose
- chiles
- lemongrass
- shallot
- honey
- salmon
- carrots
- fennel
- milkweed buds
- seagulls
- shark
- tuna
- scallops
- squid
- ginger
- grape leaves
- taro root
- orange marmalade
- apricot butter
- cocoa
- coffee
- soy sauce
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