Yogurt is one of the most popular fermented foods in the world. It is made by adding live cultures of bacteria to milk, which ferment the lactose and produce lactic acid.
Kefir is a fermented milk drink that originated in the Caucasus region. It is similar to yogurt, but has a thinner consistency and a more sour taste.
Sauerkraut is a fermented cabbage dish that originated in Germany. It is made by shredding cabbage and adding salt, which draws out the water and creates a brine.
Kimchi is a spicy fermented vegetable dish that originated in Korea. It is made by adding salt, chili peppers, garlic, ginger, and other seasonings to cabbage or other vegetables.
Miso is a fermented soybean paste that originated in Japan. It is made by adding koji (a mold that produces enzymes) to soybeans and salt. The mixture then ferments for months or years until it becomes a thick paste.
Tempeh is a fermented soybean cake that originated in Indonesia. It is made by adding rhizopus (a fungus that produces enzymes) to cooked soybeans.
Sourdough bread is a type of bread that is made by fermenting flour and water with a starter culture of wild yeast and bacteria. The starter culture gives the bread its sour taste and airy texture.