Fermented food

Fermented foods by region

• Worldwide:alcohol (beer, wine), vinegar, olives, yogurt, bread, cheese
• Asia
  • East and Southeast Asia:amazake, atchara, belacan, burong mangga, com ruou, doenjang, douchi, fish sauce, lah pet, lambanog, kimchi, kombucha, leppet-so, narezushi, miso, nata de coco, nattō, ngapi, oncom, padaek, pla ra, prahok, ruou nep, sake, shrimp paste, soju, soy sauce, stinky tofu, tape, tempeh, tempoyak, zha cai
  • Central Asia:kumis, kefir, shubat, qatiq (yogurt)
  • South Asia:achar, appam, dosa, dhokla, dahi (yogurt), idli, mixed pickle, ngari, sinki, tongba, paneer