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Sauerkraut - Fermented cabbage that is finely cut and has a distinctive sour flavor. It is often served with sausages or as a side dish in German cuisine.

Soy Sauce - A fermented condiment made from soybeans, wheat, salt, and fermenting molds. It has a rich umami flavor and is used in a variety of dishes, from soups to marinades.

Dijon Mustard - Made from brown mustard seeds and white wine, this fermented condiment has a sharp, strong flavor and is often used in dressings, marinades, and sandwiches.

Black Bean Sauce - A fermented condiment made from salted black soybeans and other ingredients. It is commonly used in Chinese cuisine, adding a savory, sweet flavor to dishes.

Kecap Manis - A sweet soy sauce, thicker and with a more complex, molasses-like flavor compared to regular soy sauces. Often used in Indonesian dishes.

Worcestershire Sauce - A fermented liquid condiment created in the city of Worcester in Worcestershire, England, in the first half of the 19th century. It has a complex flavor with a tamarind base.

Escabeche - Originally referring to a dish of marinated fish or meat, the condiment form is made from vinegar, olive oil, and vegetables, which undergo a mild fermentation.

Balsamic Vinegar - A dark, concentrated, and intensely flavored vinegar originated from Italy, made wholly or partially from grape must, fermented and then aged.

Nam Prik Pao - Thai chili paste, made from roasted chilies and fermented shrimp paste, often used as a base for Thai curries and soups or as a condiment.

Nước mắm - Vietnamese fish sauce made from fermented fish and salt. It's a staple seasoning in Vietnamese cooking, with a strong salty and fishy flavor.

Bagoong - A Filipino fermented condiment made from fish or shrimp, salt, and other seasonings. It's known for its strong flavor and is commonly used as a flavor enhancer.

Achar - Indian pickles made from a variety of vegetables and fruits preserved in oil, vinegar, or lemon juice with various Indian spices, having a tangy and spicy flavor.

Kvass - Though primarily a mildly fermented beverage, kvass can also refer to a type of condiment made from bread, yeast, and flavored with fruits or herbs, used to flavor or accompany Russian dishes.

Kimchi - A traditional side dish made from salted and fermented vegetables, most commonly cabbage and Korean radishes, with a variety of seasonings including chili pepper, garlic, ginger, and jeotgal (salted seafood).