Fermented buckwheat bread

This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. Many pickled or soured foods fermented buckwheat bread fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. Cocoa bean fermentation for chocolate, and other cocoa products.

A fermented soybean paste used in Korean cuisine that contains both whole and ground soybeans. A thick bean paste that includes fermentation in its preparation. A spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. A type of fermented and salted black soybean. This is a fermented dish from Beijing cuisine. It is similar to soy milk, but made from mung beans.

It is a by-product of cellophane noodle production. It is generally slightly sour, with an egg-like smell. Pictured in bowl at bottom left. A category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of miso, other varieties of beans such as broad beans may also be used. A type of fermented bean curd. A bean paste that includes fermentation in its preparation.