Fermented foods

thumb| upright=1.2 |A platter with cheese and Garnish (cooking)|garnishes thumb| upright=1.2 |Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, [[Clara Peeters, ]]

Kimchi (; ), also written as kimchee, is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara society, like bread or rice elsewhere, and is usually stored in the mesob.

sauce

thin pancakes originating from South India

Idli (; plural: idlis) or idly is a South Indian and Sri Lankan rice cake popular as a breakfast food. The cakes are made by steaming a batter consisting of fermented hulled black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.

An appam or aappam is a type of thin pancake in South Indian cuisine. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is a popular dish in the Indian states of Tamil Nadu and Kerala and in Sri Lanka. In Sri Lanka, they are typically known as hoppers. Appams are most frequently served for breakfast or dinner, often with a side dish such as a vegetable or egg curry.

thumb|Turşu in Turkey Torshi, tursu or turshi () are the pickled vegetables of many Middle Eastern, Caucasian, Slavic and Balkan cuisines.

thumb|275px|An assortment of tsukemono thumb|Assorted tsukemono thumb|A dish of tsukemono thumb|Tsukemono shop in Nishiki Ichiba, Kyoto are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.

Lahoh ( ; ) is a type of spongy flatbread eaten regularly in Yemen, Djibouti, Kenya, Ethiopia, Somalia and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. It is called canjeero/canjeelo in southern Somalia and called lahoh in Somaliland, Djibouti, Yemen and Saudi Arabia.

a variant of South Indian food dosa

Dhokla or dokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk.

' (), (, ) or ' (, ) are honey-sweetened German cakes, moulded cookies or bar cookies that have become part of Germany's Christmas traditions. They are similar to gingerbread.

thumb|Ika no shiokara

symbiotic culture used for fermentation

Hawaï food

thumb|Tapuy, a traditional Ifugao [[rice wine prepared with tapay in the Cordillera highlands of Luzon, Philippines]] thumb|Dried alcoholic fermented cassava or peuyeum at Yogyakarta, [[Indonesia]]

thumb|Garri flour thumb|Cooked garri (eba) on a plate in Cameroon

Sourdough is a type of bread that uses fermentation by naturally occurring yeast and lactobacillus bacteria to raise (leaven) the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping qualities.

type of steamed rice cake

Ghanaian meal made from maize and cassava dough

Ssamjang () is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar.

Vietnamese dish

type of fermented rice

thumb|Funge with moamba de galinha

thumb|upright|Eagle brand Balinese brem

thumb|Woman preparing fante kenkey (boiled maize dough)

thumb|A SCOBY used for brewing kombucha thumb|Kombucha co-culture with SCOBY biofilm

Chinese pastry

sour liquid made from fermented wheat or barley bran used in Romanian and Moldovan cuisine to make soups

Southeast Asian fermented fish seasoning

type of rice noodle from Yunnan Province, China

thumb|Gundruk achar

Paddu () is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (), Gunta Ponganalu (), or Tulu: appadadde, appe (). The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can either be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.

spongy steamed savoury rice cake

Tesgüino is an artisanal corn beer produced by several Uto-Aztecan peoples. The Tarahumara people regard the beer as sacred, and it forms a significant part of their society. Anthropologist John Kennedy reports that "the average Tarahumaras spends at least 100 days per year directly concerned with tesgüino and much of this time under its influence or aftereffects."

Thai rice noodles

Saeu-jeot () is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot (, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu () and are smaller and have thinner shells than ordinary shrimp.

Tupí, also known as formatge de tupí, is a fermented cheese of a certain area of the Pyrenees and Pre-Pyrenees made from cows' or sheep's milk.

Curtido () is a type of lightly fermented relish. It is typical in Salvadoran cuisine and that of other Central American countries. In El Salvador it is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, pikliz or tart coleslaw. It is commonly served alongside pupusas, a national specialty.

thumb|Jangdokdae, Korean garden exhibition, Erholungspark Marzahn#G.C3.A4rten der Welt|Berlin-Marzahn

Tocosh (also known as togosh or tocos) is a traditional Quechua food prepared from fermented potato pulp or, less commonly, maize. Tocosh dishes are often prepared for celebrations. Tocosh also has a number of medicinal uses and has antibacterial properties.

Mildly alcoholic Vietnamese pudding or wine made from fermented glutinous rice

fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet

firm rice cake made by the Saint Thomas Christians of Kerala, India

Pikliz is a pickled condiment in Haitian cuisine. It can be eaten fresh or fermented for taste and health benefit. Pikliz (pronounced PEE-kleez) can be understood based on the word pickle and the French word piquer (meaning to sting). The base ingredients include cabbage, carrots, bell peppers, garlic, onion, and Scotch bonnet peppers, pickled in white vinegar and/or citrus juice.

traditional fermented hot sauce from China

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Sikhae () is a salted fermented food in Korean cuisine prepared with fish and grains. Sikhae is made in the east coast regions of Korea, namely Gwanbuk, Gwandong, and Yeongnam.

Masaura, or masyaura (), are fermented, sun-dried vegetable balls made with a combination of one or several minced vegetables, together with black lentils. They originate in Nepal and are made by the Nepali diaspora throughout the world. The choice of vegetables is mostly taro, yam, and colocasia leaf. As finding fresh vegetables was difficult in earlier times, masaura become an alternative source of nutrition. Masaura is fried in oil and made into a curry.