33 Fermented Foods From Around the World

Fermented foods from around the world can be a little scary. They rely on good bacteria to change the taste, texture, and nutrients of a food. The strong flavors and threat of bacteria mean that some people actively avoid fermented foods and drinks.

However, there are a lot more fermented foods out there than people realize. Some are even staples across the world. It’s very unlikely that you’ve never had a fermented food or drink before, even if you didn’t realize it, like kombucha, kefir, or even sourdough bread.

Every country and culture uses fermentation in its own way. There are some amazing ones out there and no two are the same. While some are strong, like gochujang or kimchi, others are quite mild. Creme fraiche, for example, is fermented milk.

So don’t stick your nose up quite yet. Take a look at these 33 different fermented foods from around the world. You may find some you’re willing to give a try after all.

1. Cod Liver Oil

They fill a barrel with cod livers and leave it to ferment for a long time.

2. Poi

Poi is from Polynesia.

3. Yogurt

Many people don’t realize yogurt is a fermented food, which is what gives it that sour tang.

4. Kiviak

It involves fermenting seagulls inside a seal for six months before they eat the birds raw.

5. Salgam

This drink uses pickled red carrots and turnips fermented with bulgar.

6. Worcestershire Sauce

Anchovies and vinegar make Worcestershire sauce.

7. Atole

Corn masa diluted with water, fruits, and nuts and turned into a drink best describes Mexican atole.

8. Sriracha

Fermented red jalapenos and spices make up the main ingredients in Sriracha.

9. Doubanjiang

Doubanjiang uses beans and flour as a base.

10. Jalebi

After the bread cooks, it’s often dipped in saffron and sugar syrup.

11. Hakarl

These ammonia-cured sharks are buried underground for a while.

12. Vili

It’s velvety and made from different forms of yeast.

13. Nem Chua

It’s made from ground pork and seasonings that are wrapped in banana leaves and left to ferment.

14. Khanom Chin

Fermented rice noodles, Khanom Chin, are thin and flavorful.

15. Tempeh

They use a fungus to ferment the beans while retaining the nutrients.

16. Puto

These rice cakes originate from the Philippines, often served with coffee.

17. Kaymak

Milk that’s heated and lightly fermented for a creamy texture creates Kaymak.

18. Doogh

It’s yogurt, but a little thinner and more sour.

19. Bors

This stock forms the base of sour soup.

20. Chin Som Mok

Chin Som Mok gets wrapped in banana leaves and grilled.

21. Kvass

Bread, usually rye bread, and other ingredients like spices and fruit create the base for Kvass.

22. Appam

This is a pancake made from a mix of coconut milk and rice batter.

23. Ogiri

It uses poisonous castor seeds that ferment for five days to make them safe to eat.

24. Balao-Balao

Balao-Balao is a very soft dish made from raw shrimp and rice.

25. Dhokla

This dish is full of flavor thanks to the chickpeas, urad, rice, and pigeon peas.

26. Atchara

This is another dish from the Philippines.

27. Injera

This food uses teff flour and is a spongy and sour flatbread.

28. Kenkey

Maize soaked in water and fermented is a popular dish, especially when served with a special pepe hot sauce.

29. Lutefisk

It involves pickling whitefish in lye until it resembles gelatin.

30. Sauerkraut

Sauerkraut is made from cabbage fermented with lactic acid.

31. Salami

Salami involves adding a lot of spices to meat and fermenting for several days before it’s dried.

32. Sumbala

Locust beans are boiled and then left to ferment.

33. Surstromming

Surstromming has a strong smell, and it is highly recommended you don’t open a can indoors.

The photo featured at the top of this post is © Elena Alex photo/iStock via Getty Images