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Tempeh - made from fermented soybeans, it's a traditional Indonesian product that's firm, has a dry and rough texture, and possesses an earthy flavor, which becomes more pronounced as it ages.

Injera - a traditional Ethiopian flatbread with a unique, slightly spongy texture, made out of fermented teff flour. It's a staple food in Ethiopia and Eritrea.

Pickles - Hungarian pickles are preserved in a pickling process that utilizes natural fermentation. Spices like dill, paprika, and garlic are added for flavor.

Leipäjuusto - a Finnish squeaky cheese, also known as 'bread cheese'. Made from cow's, goat's, or reindeer's milk, this cheese is mildly fermented, then baked, grilled, or flambéed.

Cachaça - a distilled spirit made from fermented sugarcane juice, it’s the most popular distilled alcoholic beverage in Brazil. It’s also the main ingredient in the cocktail caipirinha.

Swiss cheese - examples include Emmental and Gruyère; these are famous for their fermentation process which leads to the development of 'eyes' or holes in the cheese.

Nước mắm - a Vietnamese fish sauce made from fermenting fish with sea salt. It's a staple condiment in many Southeast Asian cuisines and is known for its rich, savory flavor.

Hákarl - prepared by fermenting Greenland or basking shark and characterized by a strong ammonia-rich smell and fishy taste. It's often served in cubes on toothpicks.

Kimchi - a staple in Korean cuisine, this is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including gochugaru (chili powder), spring onions, garlic, and jeotgal (salted seafood), among others.

Sauerkraut - made by fermenting finely cut raw cabbage with various lactic acid bacteria, it has a distinctive sour flavor and is often used as a side dish or condiment.

Beer - Belgian beers are known for their variety and complexity, many of which result from spontaneous fermentation, such as lambics, utilizing wild yeasts and bacteria native to the Zenne valley.

Yogurt - specifically, Greek yogurt, is a dairy product made by fermenting milk with a yogurt culture. It is known for its creamy, thick texture and a characteristic tang.

Gouda - one of the most popular cheeses worldwide, which originates from the Netherlands, it's famous for its rich, unique flavor and smooth texture. The cheese develops its character through the fermentation process.

Pulque - a milky, slightly foamy, and somewhat viscous beverage made from the fermented sap of the maguey (agave) plant. It has a history dating back at least 2,000 years, and it has a slight alcohol content.

Dosa - this is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states and is rich in carbohydrates and protein.

Cheese - French cheese is renowned worldwide, with many varieties being the product of careful fermentation processes. Examples include Camembert, Brie, and Roquefort, each with its unique bacteria and molds, giving them distinctive tastes and textures.

Kvass - a traditional Slavic and Baltic fermented beverage commonly made from rye bread. The liquid bread flavor is indicative of its modest alcoholic content, and it is often flavored with fruits or herbs such as strawberries or mint.

Bagoong - a Filipino condiment made from partially or completely fermented fish or shrimps and salt. The mixture is stored for several weeks to develop its characteristic robust flavor.

Prosciutto - an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is a fermented food due to the lengthy curing process.

Chorizo - a type of fermented, cured, smoked sausage, that can be sliced and eaten without cooking or used as a part of various dishes. Ingredients include pork, paprika, and garlic.

Ogiri - a condiment made from fermented melon seeds, commonly used in West African cuisine to flavor soups and stews. It has a rich, pungent smell.

Miso - this is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.

Doubanjiang - also known as broad bean chili paste, it is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. This savory and pungent paste is used extensively in Sichuan cuisine.

Rakfisk - a traditional Norwegian fish dish made from trout or char, salted and left to ferment for two to three months before eating, often served with flatbread and sour cream.