Glossary of fermented foods

• Appam - A type of pancake made from fermented rice batter and coconut milk, originating from the Indian subcontinent. It is known for its soft and fluffy center with a thin, crispy exterior.

Thosai

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Pickled cucumber

Pickled caper buds

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Pickled onions

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Cocktail olives

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Okra pickles

Breaded dill pickle

• Atchara - A traditional Philippine condiment made from pickled green papaya. Fermented with vinegar and sugar, it often includes carrots, bell peppers, and raisins for additional flavor.

• Baker's yeast - A type of Yeast used in baking to leaven bread and other baked goods. It ferments the sugars present in dough, producing carbon dioxide and causing the dough to expand or rise.

• Banku (dish) - A Ghanaian dish made from fermented corn and cassava dough, cooked into a smooth, whitish consistent paste. Served with soup, stew, or a pepper sauce with fish.

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• Bekasang - A traditional Indonesian fermented condiment made from processing fish or shrimp, known for its strong flavor and used as a flavoring agent in many dishes.

• Borș (bran) - A Romanian beverage made from the fermentation of wheat or barley bran, traditionally used as a souring agent in soups and stews.

• Brem - A traditional Indonesian fermented rice wine or cake, significant in Balinese culture for religious ceremonies and as a traditional alcoholic beverage.

• Brewing - The process of producing beer through the fermentation of starches, primarily derived from cereal grains like malted barley, using water, hops, and yeast.

• Bánh cuốn - A Vietnamese dish made from thin, steamed rice batter, fermented slightly to add a unique tanginess. Often filled with seasoned ground pork, mushrooms, and shallots.

• Changzhou dried turnip - A type of preserved radish from Changzhou, China, known for its sweet and tangy taste resulting from the fermentation process.

• Cheese ripening - The process by which cheeses are aged under controlled conditions to develop their flavor, aroma, and texture. This process involves microbial and enzymatic activity.

• Co-fermentation - A winemaking technique where different grape varieties are fermented together, as opposed to fermenting each variety separately and blending them later.

• Curtido - A type of lightly fermented cabbage relish from Central America, similar to sauerkraut or kimchi, commonly served with pupusas.

• Dayok - A pungent Filipino condiment made from fermented fish or shrimp, similar to other Southeast Asian fish sauces and pastes.

• Dhokla - A vegetarian food item from the Indian state of Gujarat, made from a fermented batter derived from rice and split chickpeas. Dhokla is known for its fluffy texture and savory taste.

• Dosa (food) - A fermented crepe made from rice batter and black lentils, native to South India. It is a staple dish in South Indian states, served with a variety of chutneys and sambar.

• Fermentation in food processing - A metabolic process that produces chemical changes in organic substrates through the action of enzymes. In food processing, it often refers to the fermentation of sugars to alcohol or organic acids using microorganisms under anaerobic conditions.

• Fermentation in winemaking - The process where yeast converts the glucose in grape juice to ethanol and carbon dioxide, giving wine its alcohol content and bubbly characteristics.

• Fermentation starter - A preparation to initiate the fermentation process in making various foods and drinks. It usually contains a microorganism like yeast or bacteria that creates the desired fermentative effect.

• Fesikh - A traditional Egyptian fish dish consisting of fermented, salted, and dried gray mullet, known for its strong odor and flavor, typically eaten during the Sham el-Nessim festival.

• Funge - A staple food in some African countries, made from cassava or corn flour and water. It is similar to polenta and served with various sauces or stews.

• Garri - A popular West African food made from cassava tubers, which are grated, fermented, and fried to produce a dry, flour-like substance used as a staple carbohydrate.

• Goyang (fermented food) - A traditional Korean fermented seafood, specifically made by fermenting crab, known for its strong flavor and pungent aroma.

• Gundruk - A fermented leafy green vegetable, a popular food in Nepal made from mustard, radish, and cauliflower leaves. The fermentation process enhances its shelf life and adds a sour flavor, making Gundruk a unique component of the Nepalese cuisine.

• Hapanvelli - A traditional fermented porridge from Finland, made primarily from rye flour. Its sour taste comes from the natural fermentation process, serving as a hearty and nutritious meal.

• Hentak - A fermented fish paste from Manipur, India. It's made by fermenting fish with aromatic herbs, offering a distinctive flavor used in various Manipuri dishes for its umami qualities.

• Idli - A staple South Indian fermented breakfast made from urad dal (black lentils) and rice. The mixture is left to ferment overnight before being steamed, resulting in fluffy, cake-like rounds, often served with chutney and sambar.

• Injera - A sourdough-risen flatbread with a unique, slightly spongy texture, traditionally made from teff flour in Ethiopia and Eritrea. Injera is both a bread and an eating utensil, used to scoop up curries or stews.

• Iru (food) - Known also as locust beans, Iru is a West African fermented condiment used to add flavor to soups and stews. It's made from the seeds of the African locust bean tree, processed through fermentation.

• Jangdokdae - A traditional Korean outdoor platform used to store jang (fermented soy products like soy sauce and doenjang), kimchi, and other fermented foods in large earthenware pots. It plays a critical role in Korean culinary practices.

• Jiuqu - A Chinese fermentation starter used in the production of traditional Chinese alcoholic beverages. It's made from grains such as rice, barley, or wheat, which are inoculated with molds, yeasts, and bacteria.

• Kawal (food) - A traditional Sudanese fermented food made from the leaves of the Cassia obtusifolia plant. It's commonly used as a condiment or a flavor enhancer in soups and stews.

• Kenkey - A staple fermented corn dough meal originating from Ghana, known for its sour taste. Kenkey is often served with fried fish, pepper sauce, or soup.

• Khanom chin - A type of Thai fermented rice noodle, used in various dishes such as soups and salads. Its production involves a fermentation process that gives the noodles a distinctive tangy flavor.

• Kimchi - A well-known Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, and ginger.

• Kānga pirau - A traditional Māori fermented corn dish from New Zealand, known for its strong, sour flavor. It is made by fermenting whole kernels of corn in water.

• Lahoh - A spongy, pancake-like bread originating from Yemen, Somalia, Djibouti, and Ethiopia, made from fermented batter usually consisting of sorghum or millet.

• Leavening agent - A substance used in doughs and batters that causes a foaming action, leading to lightening and softening of the mixture. Examples include yeast, baking powder, and baking soda.

• Lebkuchen - A traditional German baked Christmas treat, somewhat resembling gingerbread. Lebkuchen dough is usually placed on a thin wafer base called oblaten and often contains honey, spices, and nuts.

• Lees (fermentation) - The deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of fining, to the bottom of a vat of wine after fermentation and aging.

• Masala dosa - A variant of the popular South Indian dish dosa, which is a fermented crepe made from rice batter and black lentils. Masala dosa is filled with a spicy mix of mashed potatoes and served with chutneys and sambar.

• Masaura - Nepalese lentil nuggets made from black lentils batter that is shaped into balls and sun-dried. These are then used in various dishes, adding a meaty texture and rich flavor.

• Microbial food cultures - Cultures of microorganisms, including bacteria, yeasts, and molds, used in the production of various fermented foods and beverages to enhance flavor, extend shelf life, and increase nutritional value.

• Migan - A Caribbean dish often made from breadfruit and salted cod, seasoned with spices and herbs. The combination of ingredients undergoes a light cooking process, allowing the flavors to meld together.

• Miti hue - A traditional dish from the North East region of India, particularly in Manipur, made by fermenting fish with various herbs and spices. It's known for its strong flavor and is often used as a condiment.

• Mixian (noodle) - A type of rice noodle from the Yunnan province of China, often served in a hot and sour broth, or with a variety of toppings such as pickled vegetables and braised meat. The noodles are celebrated for their smooth texture and versatility in Yunnanese cuisine.

• Munini-imo - A type of fermented sweet potato from Japan, used in traditional Okinawan cuisine. It undergoes a lactic acid fermentation process that enhances its natural sweetness and nutritional value.

• Murri (condiment) - An ancient fermented barley condiment from the Middle East, similar to soy sauce, used to add flavor to dishes. It's made through fermenting barley with water and salt, sometimes incorporating other spices.

• Nuruk - A Korean fermentation starter made from grains, used in making traditional alcoholic beverages like makgeolli. Nuruk contains a complex mix of natural microbes that facilitate the fermentation process.

• Ogi (food) - A West African fermented cereal pudding usually made from maize, sorghum, or millet. Ogi is a popular breakfast dish, often served with sugar and milk.

• Ogiri - A traditional West African condiment made by fermenting oil seeds, such as sesame or melon seeds, to produce a strong-flavored seasoning used to enhance soups and stews.

• Paddu - Also known as "Kuzhi Paniyaram," a South Indian dish made from the batter used for idli and dosas. The batter is poured into a special mould and cooked to make round, fluffy balls, served with chutneys.

• Pesaha appam - A type of unleavened bread made in Kerala, India, to mark the Maundy Thursday of the Holy Week among Syrian Christians. It's made from rice flour and coconut milk, symbolizing the Last Supper.

• Pickled fruit - Fruit that has been preserved by anaerobic fermentation in brine or immersion in vinegar, creating a sweet, tangy, and sometimes spicy snack or condiment.

• Pla ra - A traditional Thai and Laotian condiment made from fermented fish, known for its strong smell and flavor. It's an essential ingredient in many Southeast Asian dishes, adding depth and umami.

• Poi (food) - A Hawaiian dish made from the fermented root of the taro plant, pounded to a smooth, dough-like consistency. Poi has a slightly sour taste due to the natural fermentation process.

• Pore (bread) - A type of sourdough bread from the Balkans, made with a unique blend of flour and starter cultures. The long fermentation process gives it a distinctive flavor and texture.

• Puto (food) - A Filipino steamed rice cake, traditionally made from slightly fermented rice dough. It's often served as a snack or with savory dishes, characterized by its fluffy, slightly sweet texture.

• Red yeast rice - A fermented rice product that has been colored red by the mold Monascus purpureus. It's used in Chinese cuisine for its color and flavor, and also for its potential health benefits.

• Rượu nếp - A Vietnamese alcoholic beverage made from glutinous rice fermented with yeast. It has a sweet, strong flavor and is often used in traditional ceremonies and celebrations.

• SCOBY - An acronym for Symbiotic Culture Of Bacteria and Yeast, used in the fermentation of kombucha. The SCOBY ferments sweet tea into kombucha, producing a tangy, effervescent drink.

• Saeu-jeot - A Korean salted and fermented shrimp used as a seasoning in Korean cuisine. It adds a strong umami flavor to dishes such as kimchi and various stews.

• Shiokara - A Japanese dish made from salted and fermented viscera of seafood, most commonly squid. It's known for its strong, salty, and somewhat bitter taste, often served as a side dish with rice.

• Sikhae - A traditional Korean dish made from fermented fish and rice. It's similar to Japanese narezushi, offering a tangy and slightly sweet flavor profile.

• Smântână - A type of sour cream from Eastern Europe, characterized by its thick texture and tangy taste. It's used in a variety of dishes, from sou

• Sourdough - A type of bread made from naturally occurring yeast and lactic acid bacteria in flour. It has a tangy flavor, chewy texture, and crisp crust. Sourdough fermentation also improves the bread's digestibility and nutritional profile.

• Souring - The process of adding acidity to food, enhancing its flavor and preserving it. Souring can be achieved through fermentation or by adding acidic ingredients such as vinegar or lemon juice.

• Souring bag - A tool used in the production of certain fermented foods, where the raw ingredients are placed in a permeable bag to allow for the drainage of excess liquid during the souring process.

• Sowans - A traditional Scottish dish made from the starch residues on the inner husks of oats after milling. These residues are soaked in water to ferment, creating a sour liquid used as a nutritious drink or porridge.

• Ssamjang - A thick, spicy paste used in Korean cuisine, made from doenjang (fermented soybean paste), gochujang (red chili paste), sesame oil, onion, garlic, and other ingredients. It's commonly served with leaf-wrapped bites (ssam).

• Sumbala - A seasoning used in West African cuisine, made by fermenting the seeds of the néré tree. Sumbala adds a rich, umami flavor to dishes, similar to a bouillon cube.

• Taba ng talangka - A Filipino condiment made from the roe of small crabs, mixed with garlic and preserved in oil. It's known for its rich and salty flavor, often used as a spread or sauce.

• Taioro - A Polynesian fermented sauce made from seawater, grated coconut, and the juice of crushed reef fish, known for its strong flavor and used as a condiment in many traditional dishes.

• Tapai - A Southeast Asian fermented snack made from rice or other starchy foods, which becomes sweet and alcoholic after fermentation. Tapai is enjoyed as a dessert or used as an ingredient in other dishes.

• Tarhana - A fermented mixture of cracked wheat, yogurt, and vegetables, found in Turkish and Greek cuisines. It's dried and then used as a base for a hearty, sour soup.

• Tempoyak - A Malay delicacy made from fermented durian. It's eaten as is or used as a flavoring in cooking, offering a unique taste that combines creamy, savory, and sour notes.

• Tesgüino - A traditional corn beer brewed by the indigenous peoples of northern Mexico, often made for ceremonial purposes. It's produced through the natural fermentation of maize and is consumed while still fermenting.

• Tibicos - Also known as water kefir grains, tibicos are a symbiotic culture of bacteria and yeasts used to ferment sugary water into a carbonated, probiotic beverage known as water kefir.

• Tocosh - A traditional Andean food made by fermenting potatoes in cold water, which are then pressed and dried. Tocosh is used for its medicinal properties and as a nutritious food source.

• Torshi - Pickled vegetables in the cuisines of the Middle East and Balkans. Vegetables like cucumbers, carrots, and cabbage are fermented in vinegar and spices, offering a tangy accompaniment to meals.

• Tsukemono - Japanese for "pickled things," tsukemono are a wide variety of pickled vegetables, served as a side dish, condiment, or palate cleanser. The fermentation process adds flavor and increases the food's longevity.

• Tungtap - A fermented fish paste or powder from the northeastern region of India, particularly popular in Meghalaya. It adds a distinct umami flavor to dishes.

• Tupí - A traditional Catalan fermented cheese made from cow, goat, or sheep milk. The cheese is aged in a clay pot, giving it a strong flavor and creamy texture.

• White sugar sponge cake - A light and fluffy cake made using a fermentation process to create its signature texture. The batter includes sugar, flour, and a leavening agent, often steamed or baked.

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• Winemaking - The production of wine, starting with the selection of grapes or other produce and culminating in the bottling of finished wine. The process involves fermentation, where yeast converts sugars in the grape juice into alcohol and carbon dioxide.

• Women in brewing - Recognizes the contributions and roles of women in the brewing industry, historically and in contemporary times