Popular Fermented Foods

• Sauerkraut — Lacto-fermented cabbage (14-28d, Vegetable)
• Kimchi — Korean spiced vegetables (7-21d, Vegetable)
• Kombucha — Fermented tea culture (7-14d, Beverage)
• Kefir — Probiotic milk culture (24-48h, Dairy)
• Sourdough — Wild yeast starter (5-7d, Grain)
• Miso — Fermented soybean paste (3-12mo, Condiment)
• Pickles — Lacto-fermented cucumbers (3-7d, Vegetable)
• Yogurt — Cultured milk (8-12h, Dairy)
• Tepache — Pineapple ferment (2-5d, Beverage)
• Tempeh — Fermented soybeans (24-48h, Legumes & Soy)
• Hot Sauce — Fermented chili mash (7-14d, Condiment)
• Ginger Bug — Natural soda starter (5-7d, Beverage)

Browse by Category

• Vegetables
• Fruits
• Legumes & Soy
• Grains & Tubers
• Dairy
• Meat & Poultry
• Fish & Seafood
• Eggs
• Nuts & Seeds
• Beverages
• Vinegars
• Condiments & Sauces
• Pastes & Sauces
• Sweets
• Herbs & Spices
• Mushrooms & Fungi
• Medicinal & Tonics
• Heritage Ferments

Fermentation Methods

• Lactic Acid — Lactobacillus & kefir cultures
• Alcoholic/Yeast — Yeast & ethanol fermentation
• Acetic Acid — Acetobacter & SCOBY cultures
• Alkaline — Bacillus bacteria
• Fungal/Mold — Koji, Rhizopus, etc.
• Specialty Bacterial — Propionic, aged cultures