Fermented foods are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes include the making of yogurt. The science of fermentation is known as zymology.

Subcategories

There are 2 subcategories to this category.

A

• Alcoholic beverages

C

• Chocolate

Articles in category "Fermented foods"

There are 28 articles in this category.

Achar B Belacan Bread C Cheese Cider D Douchi F Filmjölk Fish sauce G Gochujang

K Kefir Kimchi Kombucha Kumis M Miso N Nata de coco Natto P Prahok S Sake Sauerkraut

S cont. Surströmming T Tempeh U Umeboshi V Vinegar W Wine Worcestershire sauce Y Yakult Yoghurt Yoplait