Plant-based fermented foods

Sauerkraut (; , ) is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.

Chewy, translucent, jelly-like food produced by the fermentation of coconut water

subspecies of plant

thumb|Menma on ramen thumb|Hosaki-menma, an ear of menma bamboo

traditional Chinese pickled vegetables

Tempoyak (Jawi: ), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. Tempoyak is made by crushing durian flesh and mixing it with some salt and kept in room temperature from three to seven days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.

Knieperkohl is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. Knieperkohl is considered a representative dish of the historical region of Prignitz, now part of Brandenburg in Germany.

type of pickled Chinese cabbage originating in Tianjin, China

fermented vegetable preserve, popular in Romanian, Bosnian, Croatian, Macedonian, Serbian and Bulgarian cuisines

type of dry pickled Chinese mustard

Nepalese dish