Fermenting Agent: *Yeast **Bacteria ***Mold
Favorite Fermented Foods
| Beer * Yeast converts grain sugars into alcohol |
Wine * Yeasts convert grape sugars into alcohol |
Saké * *** Saké is brewed, not distilled, rice "beer" |
Apple Cider Vinegar * ** Made using a "mother" of yeast and bacteria |
| Miso * ** *** Soybeans and grains transformed by yeasts, bacteria, and koji mold |
Soy Sauce *** Soybeans and wheat undergo two stages of fermentation |
Tempeh *** Soybeans inoculated with the mold, Rhizopus sp. |
Sourdough * Flour and water fermented by cultivated wild yeast- "starter" |
| Coffee * ** Bacteria and yeast act on coffee cherries |
Chocolate * ** Cacao beans undergo anaerobic and aerobic fermentations |
Bleu Cheese ** *** This multi-stage fermentation involves bacteria and mold |
Kimchi * ** Probiotic bacteria convert cabbage, carrot, onion, garlic, and spices |
| Yogurt ** Rich in bacteria known as probiotics that can help improve digestion |
Kombucha * ** A SCOBY mother converts juice or sweet tea to "bootch" |
Sauerkraut ** Raw cabbage submerged in a salt brine |
Kefir * ** Milk converted using moth kefir grains |
| Rice Bran (nuka) Pickle * ** Rice bran "bed" where vegetables ferment into pickles |
Cottage Cheese ** Enzymes and bacteria added to milk to separate curds and whey |
Parmesan ** Thermophilic LAB is added to milk, then brined, then aged |
Kvass * Considered a bread-soda or beer, a mash of rye bread and water |