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Fermented · 18
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KimchiFoodKorean fermented vegetables providing live cultures and fiber.
Commonly discussed for
NattoFoodFermented soybeans — a traditional Japanese food and one of the richest known sources of vitamin K2.
Commonly discussed for
A tangy vinegar made by fermenting apple juice, used in dressings, marinades, and diluted drinks.
Black garlicFoodWhole garlic bulbs slowly aged under warmth and humidity until the cloves turn soft, dark, and sweet; the aging develops polyphenols and mellows the raw pungency.
Commonly discussed for
DoenjangFoodA fermented Korean soybean paste used as a base for stews and sauces; a source of protein, isoflavones, and probiotics.
Cubes of tofu aged in brine and rice wine into a soft, savory condiment; a source of protein, isoflavones, and probiotics.
GochujangFoodA fermented Korean paste of red chili, glutinous rice, and soybeans; a source of probiotics and plant polyphenols.
MisoFoodA fermented soybean paste used as a seasoning in Japanese cooking; a source of protein, isoflavones, and probiotics.
Commonly discussed for
PicklesFoodCucumbers brined and steeped in a salt-and-vinegar solution, typically with dill; a salty, tangy condiment eaten alongside meals.
Commonly discussed for
Rice vinegarFoodA mild, slightly sweet vinegar fermented from rice, widely used in East Asian dressings and sushi rice.
SauerkrautFoodFinely shredded cabbage fermented in its own brine, common in Central & Eastern Europe; a source of fiber and vitamin C, and when raw a source of probiotics.
Commonly discussed for
Shrimp pasteFoodA pungent fermented-shrimp seasoning used across Southeast Asia; a source of protein and calcium.
Soy sauceFoodA dark, salty-savory liquid condiment brewed from fermented soybeans and wheat, central to East Asian cooking; a source of sodium.
TempehFoodA firm fermented soybean cake. A dietary source of complete plant protein and fiber.
Commonly discussed for
A salted, sun-dried Japanese ume plum with a sour, salty taste; contains plant polyphenols.
VinegarFoodA sour liquid of dilute acetic acid, made by fermenting alcohol; the plain distilled white type used for dressings, pickling, and cooking.