Fermented Foods List: 50+ Fermented Foods From Around the World

Colorful fermented vegetables in glass jars including carrots, red cabbage, cucumbers, and mixed vegetables

Fermentation is one of the oldest food preservation methods in human history — and it’s used on every continent, in every cuisine. From Korean kimchi to German sauerkraut, Ethiopian injera to Japanese miso, fermented foods are a global tradition with thousands of variations.

This list covers 50+ fermented foods organized by category. Whether you’re a fermented foods beginner looking for your next project or a seasoned fermenter exploring global traditions, there’s something here you haven’t tried yet.

Table of Contents

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Fermented Vegetables

Food	Origin	Made From	Description
Sauerkraut	Germany	Cabbage, salt	Finely shredded cabbage fermented by lactic acid bacteria. Tangy, crunchy, and one of the easiest home ferments.
Kimchi	Korea	Napa cabbage, radish, chili, garlic, ginger, fish sauce	Spicy fermented vegetables with hundreds of regional variations. Korea’s national dish and a staple at every meal.
Fermented Pickles	Eastern Europe	Cucumbers, salt, water, dill, garlic	Lacto-fermented cucumbers (not vinegar pickles). Crunchy, sour, and packed with live cultures.
Curtido	El Salvador	Cabbage, carrot, onion, oregano	Central American fermented cabbage relish. Lighter and fresher than sauerkraut, served with pupusas.
Torshi	Middle East / Balkans	Mixed vegetables, salt, vinegar	Fermented mixed vegetable pickles. Every household has their own recipe and combination.
Fermented Beets	Eastern Europe	Beets, salt, water	Earthy, sweet fermented beets that produce a vibrant pink brine (the base for beet kvass).
Fermented Carrots	Global	Carrots, salt, water, spices	Sweet, crunchy fermented carrots. Great with cumin, ginger, or garlic.
Fermented Radishes	Japan, Europe	Radishes, salt	Quick-fermenting with a peppery bite. One of the easiest and fastest vegetable ferments.
Fermented Cauliflower	Europe, India	Cauliflower, salt, water, spices	Maintains its crunch through fermentation. Excellent with turmeric and mustard seeds.
Fermented Green Tomatoes	Southern US, Eastern Europe	Green tomatoes, salt, dill, garlic	Firm, tangy fermented tomatoes. A traditional way to preserve end-of-season garden tomatoes.
Fermented Okra	Southern US, Africa	Okra, salt, water, dill	Loses the sliminess of cooked okra. Crunchy, sour, and full of probiotics.

Fermented Dairy

Food	Origin	Made From	Description
Yogurt	Central Asia / Middle East	Milk, bacterial cultures	Creamy fermented milk. One of the world’s most widely consumed fermented foods. Lactose is partially broken down during fermentation.
Kefir (Milk)	Caucasus Mountains	Milk, kefir grains	Tangy, slightly fizzy fermented milk with 10–20+ probiotic strains — far more diverse than yogurt.
Labneh	Lebanon / Middle East	Strained yogurt	Thick yogurt cheese made by straining yogurt through cloth. Creamy, tangy, and incredibly versatile.
Skyr	Iceland	Milk, cultures, rennet	Thick Icelandic dairy product technically classified as a cheese. Higher in protein than yogurt.
Crème Fraîche	France	Heavy cream, cultures	Thick, slightly tangy fermented cream. Richer and less sour than sour cream.
Cultured Butter	Scandinavia, France	Cream, lactic acid bacteria	Cream fermented before churning, creating a richer, tangier butter. The European standard.
Aged Cheese	Global	Milk, cultures, rennet, salt	Many cheeses (cheddar, gouda, parmesan, Swiss) undergo bacterial fermentation during aging.

Fermented Soy Products

Food	Origin	Made From	Description
Miso	Japan	Soybeans, koji, salt	Thick fermented paste with deep umami flavor. Ranges from white (mild, sweet) to red (strong, salty). Aged 6–24 months.
Tempeh	Indonesia	Soybeans, Rhizopus mold	Firm, sliceable cake of whole soybeans bound by white mold. Nutty flavor, meaty texture. High in protein.
Natto	Japan	Soybeans, Bacillus subtilis	Sticky, stringy fermented soybeans with a strong flavor. One of the best dietary sources of vitamin K2.
Soy Sauce	China / Japan	Soybeans, wheat, koji, salt	Fermented liquid condiment aged 6–12+ months. The backbone of East Asian cooking.
Tamari	Japan	Soybeans, koji, salt	Wheat-free soy sauce with a darker, richer flavor. Gluten-free alternative to standard soy sauce.
Doenjang	Korea	Soybeans, salt	Korean fermented soybean paste. Stronger and funkier than Japanese miso. Base for doenjang-jjigae (stew).
Gochujang	Korea	Chili, fermented soybeans, glutinous rice	Spicy, sweet, fermented chili paste. Essential Korean condiment for bibimbap, tteokbokki, and marinades.

Fermented Beverages

Drink	Origin	Made From	Description
Kombucha	China / East Asia	Tea, sugar, SCOBY	Tangy, slightly fizzy fermented tea. The most popular fermented beverage in the Western world right now.
Water Kefir	Global	Water, sugar, water kefir grains	Dairy-free probiotic drink. Mild, lightly sweet, and naturally carbonated. Easy to flavor with fruit.
Kvass	Russia / Eastern Europe	Rye bread, water, sugar	Mildly fermented bread-based drink. Slightly sour, earthy, and traditionally sold from barrels on the street.
Tepache	Mexico	Pineapple rind, brown sugar, cinnamon	Sweet, spicy fermented pineapple drink. Made from the parts of the pineapple you’d normally throw away.
Jun Tea	China	Green tea, raw honey, SCOBY	Called the “champagne of kombucha.” Lighter, more delicate, and more effervescent than standard kombucha.
Ginger Beer	Jamaica / Britain	Ginger, sugar, water, ginger bug	Spicy, naturally carbonated fermented drink. Made using a ginger bug starter culture.
Beet Kvass	Russia / Eastern Europe	Beets, salt, water	Deep red probiotic drink made from fermented beets. Earthy, slightly salty, and traditionally used as a digestive tonic.
Amazake	Japan	Rice, koji	Sweet, creamy fermented rice drink. Koji enzymes convert rice starch to natural sugars. Non-alcoholic.
Rejuvelac	Modern (raw food movement)	Sprouted grains	Enzyme-rich fermented grain water. Lemony, slightly tart. Used as a digestive drink or vegan cheese starter.

Fermented Grains and Breads

Food	Origin	Made From	Description
Sourdough Bread	Global (ancient)	Flour, water, salt, sourdough starter	Bread leavened with wild yeast and bacteria instead of commercial yeast. Tangy, complex, and easier to digest.
Injera	Ethiopia / Eritrea	Teff flour, water	Spongy, tangy sourdough flatbread that doubles as a plate and utensil. Fermented 3–5 days for characteristic sourness.
Idli	South India	Rice, black gram (urad dal)	Soft, round fermented rice and lentil cakes. Steamed, not baked. Breakfast staple across southern India.
Dosa	South India	Rice, black gram	Thin, crispy fermented crepe made from the same batter as idli. Served with sambar and chutneys.

Fermented Condiments and Sauces

Condiment	Origin	Made From	Description
Fish Sauce	Southeast Asia	Fish, salt	Liquid from salted, barrel-fermented fish. Incredibly umami-rich. Fermented up to 2 years.
Worcestershire Sauce	England	Vinegar, anchovies, garlic, soy sauce, sugar	Complex fermented condiment with layered umami. The recipe was reportedly an accident.
Tabasco	Louisiana, USA	Tabasco peppers, salt, vinegar	Fermented hot sauce aged in oak barrels for up to 3 years before bottling.
Fermented Hot Sauce	Global	Peppers, salt	Any hot sauce where peppers are lacto-fermented before processing. Deeper, more complex heat than raw pepper sauces.
Vinegar	Global	Wine, cider, rice, or other alcohol	Produced by Acetobacter bacteria converting alcohol to acetic acid. Apple cider vinegar, balsamic, rice vinegar — all fermented.
Shio Koji	Japan	Rice koji, salt, water	Fermented seasoning paste that tenderizes and adds umami to anything it touches. Japan’s secret weapon.
Sambal	Indonesia	Chili peppers, salt, sometimes lime	Fermented chili paste ground with mortar and pestle. Hundreds of regional variations across Southeast Asia.

Fermented Meats

Meat	Origin	Made From	Description
Salami	Italy	Ground pork, salt, spices	Cured sausage that relies on fermentation and air-drying. Lactic acid bacteria create the characteristic tang.
Prosciutto	Italy	Pork leg, salt	Dry-cured ham aged 12–36 months. Enzymes and bacteria transform the meat during the long aging process.
Chorizo (dry-cured)	Spain	Pork, paprika, garlic, salt	Fermented and air-dried sausage seasoned with smoked paprika. Spanish chorizo is cured; Mexican chorizo is fresh.
Coppa	Italy	Pork neck, salt, spices	Dry-cured pork neck with a rich, fatty texture. Sliced thin like prosciutto.

Surprise — These Are Fermented Too

Many everyday foods undergo fermentation during production, even if they’re not marketed as “fermented.”

Food	How Fermentation Is Involved
Chocolate	Cocoa beans are fermented for 5–7 days before roasting. Without fermentation, chocolate would taste bitter and flat.
Coffee	Many coffee beans undergo wet fermentation during processing. This affects the final flavor profile significantly.
Vanilla	Vanilla beans are fermented and cured for months after harvesting. The characteristic vanilla flavor develops during this process.
Pu-erh Tea	Aged Chinese tea that undergoes microbial fermentation. Improves with age like wine — some cakes are decades old.
Sourdough	Every loaf of sourdough bread is a product of wild yeast and bacterial fermentation.
Olives	Many table olives are lacto-fermented in brine to develop their characteristic flavor and remove bitterness.

Fermented Foods by Difficulty Level

Interested in making fermented foods at home? Here’s a rough guide to difficulty level for beginners:

Difficulty	Foods	Time
Beginner	Sauerkraut, kimchi, fermented pickles, yogurt, kefir, labneh, water kefir, fermented honey garlic	1 day – 2 weeks
Intermediate	Kombucha, sourdough, ginger beer, hot sauce, crème fraîche, tepache, cultured butter	3 days – 4 weeks
Advanced	Miso, tempeh, natto, soy sauce, salami, aged cheese, koji	Weeks to years

Frequently Asked Questions

Are all fermented foods probiotic?

Not all. Foods that are heat-treated after fermentation (like sourdough bread, chocolate, and soy sauce) don’t contain live cultures. Foods eaten raw or unpasteurized — like yogurt, kefir, sauerkraut, kimchi, and kombucha — retain their probiotic benefits.

What’s the easiest fermented food to make at home?

Sauerkraut. It requires only cabbage and salt, takes about 20 minutes of hands-on work, and ferments on its own over 1–4 weeks. Fermented pickles are a close second.

Are fermented foods safe?

Yes, when made properly. The lactic acid produced during fermentation creates a low-pH environment that inhibits harmful bacteria. Fermented foods have been made safely for thousands of years. The key is cleanliness, proper salt ratios, and keeping vegetables submerged below the brine.

How much fermented food should I eat daily?

Start with small servings (1–2 tablespoons) and gradually increase. Most health experts suggest 1–3 servings of fermented foods per day for gut health benefits. If you’re new to fermented foods, your digestive system may need a week or two to adjust.

Why do fermented foods taste sour?

Lactic acid bacteria — the primary microorganisms in most food fermentation — produce lactic acid as they consume sugars. This acid is what gives fermented foods their characteristic tang. It’s also what preserves them and makes them safe.