1. Achaar (Fermented Pickles) — Asia (Vegetable / Fruit, Spontaneous)

  2. Agbelima — Africa (Cassava, Lactic acid fermentation (spontaneous))

  3. Akamu — Africa (Cereal, Spontaneous)

  4. Amas (Maas) — Africa (Dairy, Spontaneous)

  5. Amazake — Asia (Cereal, Starter culture (koji-based))

  6. Atole Agrio — Americas (Cereal (Maize), Lactic acid fermentation (spontaneous))

  7. Attiéké — Africa (Root / Tuber, Spontaneous)

  8. Banku — Africa (Cereal and root mixture (Maize and Cassava), Lactic acid fermentation (spontaneous))

  9. Bantu Sour Beer (Regional Variant) — Africa (Cereal, Spontaneous)

  10. Beet Kvass — Europe (Vegetable (Beetroot), Lactic acid fermentation (spontaneous))

  11. Beetroot Kvass — Europe (Vegetable (Beetroot), Lactic acid fermentation (spontaneous))

  12. Bilkis — Africa (Cereal, Spontaneous)

  13. Black Garlic — Asia (Vegetable, Controlled thermal fermentation)

  14. Borde — Africa (Cereal, Spontaneous)

  15. Boza — Europe (Cereal (Millet, Wheat, or Maize), Lactic acid fermentation with yeast activity (spontaneous or backslopping))

  16. Bread Kvass — Europe (Cereal (Rye bread), Mixed lactic acid and alcoholic fermentation)

  17. Burukutu — Africa (Cereal, Spontaneous)

  18. Busaa — Africa (Cereal, Spontaneous)

  19. Bushera — Africa (Cereal, Spontaneous)

  20. Cauim — Americas (Root/Tuber (Cassava), Alcoholic–lactic mixed fermentation (spontaneous))

  21. Chibuku — Africa (Cereal, Spontaneous)

  22. Chicha — Americas (Cereal, Spontaneous)

  23. Chicha Morada — Americas (Cereal (Purple maize), Lactic acid fermentation (short, spontaneous))

  24. Chucula — Americas (Cacao and cereals, Lactic acid fermentation (spontaneous))

  25. Cider — Europe (Fruit (Apple), Alcoholic fermentation (spontaneous or controlled))

  26. Colonche — Americas (Fruit (Cactus fruit), Alcoholic fermentation (spontaneous))

  27. Coyol Wine — Americas (Plant sap (Palm), Alcoholic–lactic mixed fermentation (spontaneous))

  28. Curtido — Americas (Vegetables, Lactic acid fermentation (spontaneous))

  29. Dahi — Asia (Dairy, Back-slopped starter)

  30. Dhanyamla — Asia (Cereal, Spontaneous)

  31. Dosa — Asia (Cereal / Legume, Spontaneous (back-slopping common))

  32. Doubanjiang — Asia (Legume, Starter culture / traditional)

  33. Eko (Agidi) — Africa (Cereal (Maize), Lactic acid fermentation (spontaneous))

  34. Ergo — Africa (Dairy (Milk), Lactic acid fermentation (spontaneous))

  35. Fermented Bamboo Shoots — Asia (Vegetable, Spontaneous)

  36. Fermented Cacao Pulp Beverage — Americas (Fruit pulp (Cacao), Alcoholic–lactic mixed fermentation (spontaneous))

  37. Fermented Coconut Cream — Oceania (Coconut (Cream), Lactic acid fermentation (spontaneous))

  38. Fermented Coconut Toddy — Oceania (Plant sap (Coconut palm), Alcoholic–lactic mixed fermentation (spontaneous))

  39. Fermented Lotus Root — Asia (Vegetable, Spontaneous)

  40. Fermented Olives — Europe (Fruit (Olive), Lactic acid fermentation (brine, spontaneous))

  41. Fermented Pandanus Paste — Oceania (Fruit (Pandanus), Lactic acid fermentation (spontaneous))

  42. Fermented Pickles — Europe (Vegetables (Cucumber), Lactic acid fermentation (brine, spontaneous))

  43. Fermented Soy Milk (Traditional) — Asia (Legume, Spontaneous / back-slopped)

  44. Fermented Yuba (Tofu Skin, Aged Variant) — Asia (Legume, Spontaneous / aged)

  45. Filmjölk — Europe (Dairy (Milk), Lactic acid fermentation (starter culture))

  46. Fish Sauce — Asia (Fish, Spontaneous)

  47. Fufu — Africa (Root / Tuber, Spontaneous)

  48. Gappal — Africa (Dairy, Spontaneous)

  49. Gari — Africa (Root / Tuber, Spontaneous)

  50. Gochujang — Asia (Cereal / Legume, Starter culture / mixed traditional)

  51. Gowé — Africa (Cereal, Spontaneous)

  52. Gundruk — Asia (Vegetable, Spontaneous)

  53. Hardaliye — Europe (Fruit (Grapes), Lactic acid fermentation (spontaneous))

  54. Hausa Koko — Africa (Cereal (Millet), Lactic acid fermentation (spontaneous))

  55. Idli — Asia (Cereal / Legume, Spontaneous)

  56. Ikivuguto — Africa (Dairy, Spontaneous)

  57. Injera — Africa (Cereal, Spontaneous)

  58. Irio (Fermented Vegetable Mix) — Africa (Vegetables / Legumes, Spontaneous)

  59. Iru — Africa (Legume (African locust bean), Alkaline fermentation (spontaneous))

  60. Jeotgal — Asia (Seafood, Spontaneous)

  61. Jiang — Asia (Legume, Traditional starter)

  62. Kaanga Pirau — Oceania (Cereal (Maize), Lactic acid fermentation (spontaneous))

  63. Kachasu — Africa (Cereal / Sugar, Spontaneous)

  64. Katsuobushi — Asia (Fish, Controlled fermentation and drying)

  65. Kava — Oceania (Root, Spontaneous / traditional)

  66. Kefir — Europe (Dairy, Starter culture (kefir grains))

  67. Kenkey — Africa (Cereal, Spontaneous)

  68. Khanom Jeen — Asia (Cereal, Spontaneous)

  69. Kimchi — Asia (Vegetable, Spontaneous)

  70. Kimchi (Base Fermentation) — Asia (Vegetable, Spontaneous)

  71. Kisra (Regional Variant) — Africa (Cereal, Spontaneous)

  72. Kiszonki — Europe (Vegetables, Lactic acid fermentation (spontaneous))

  73. Koko — Africa (Cereal, Spontaneous)

  74. Koko (Sour Variant) — Africa (Cereal, Spontaneous)

  75. Kombucha — Asia (Beverage, Symbiotic starter (SCOBY))

  76. Kule Naoto — Africa (Dairy (Milk), Lactic acid fermentation (spontaneous))

  77. Kumis (Airag) — Asia (Dairy, Spontaneous / back-slopped)

  78. Kunu-zaki — Africa (Cereal, Spontaneous)

  79. Kvass — Europe (Cereal (Rye bread), Lactic acid and alcoholic fermentation (mixed, spontaneous))

  80. Lafun — Africa (Root/Tuber (Cassava), Lactic acid fermentation (spontaneous))

  81. Lahpet (Fermented Tea Leaves) — Asia (Leaf, Spontaneous)

  82. Lassi — Asia (Dairy, Starter culture (yogurt-based))

  83. Mabisi — Africa (Dairy, Spontaneous)

  84. Maheu (Mageu) — Africa (Cereal, Spontaneous)

  85. Mala — Africa (Dairy, Spontaneous)

  86. Masa — Africa (Cereal (Maize), Lactic acid fermentation (spontaneous))

  87. Masa (Andean Fermented Maize Dough) — Americas (Cereal (Maize), Lactic acid fermentation (spontaneous))

  88. Masato — Americas (Root/Tuber (Cassava), Alcoholic–lactic mixed fermentation (spontaneous))

  89. Masau — Oceania (Fruit (Breadfruit), Lactic acid fermentation (spontaneous))

  90. Mawe — Africa (Cereal, Spontaneous)

  91. Mead — Europe (Honey, Alcoholic fermentation (spontaneous or controlled))

  92. Merissa — Africa (Cereal (Sorghum), Mixed lactic acid and alcoholic fermentation (spontaneous))

  93. Miso — Asia (Legume / Cereal, Starter culture)

  94. Munkoyo — Africa (Cereal, Spontaneous (enzyme-assisted))

  95. Mursik — Africa (Dairy, Spontaneous (smoked container))

  96. Mutandabota — Africa (Cereal, Spontaneous)

  97. Nare — Africa (Legume, Spontaneous)

  98. Narezushi — Asia (Fish / Cereal, Spontaneous)

  99. Natto — Asia (Legume, Starter culture)

  100. Natto — Asia (Legume, Starter culture)

  101. Naw-mai (Palm Wine Variant) — Africa (Plant sap, Spontaneous)

  102. Nshima (Fermented Base Variant) — Africa (Cereal, Spontaneous)

  103. Nunu — Africa (Dairy, Spontaneous)

  104. Obushera — Africa (Cereal, Spontaneous)

  105. Ogi — Africa (Cereal, Spontaneous)

  106. Ogiri — Africa (Oilseed (Melon or Castor seeds), Alkaline fermentation (spontaneous))

  107. Pito — Africa (Cereal, Spontaneous)

  108. Pla Ra — Asia (Fish, Spontaneous)

  109. Placali — Africa (Root / Tuber, Spontaneous)

  110. Poi — Oceania (Root / Tuber, Spontaneous)

  111. Pozol — Americas (Cereal (Maize), Lactic acid fermentation (spontaneous))

  112. Pulque — Americas (Plant sap (Agave), Alcoholic–lactic mixed fermentation (spontaneous))

  113. Ruža — Europe (Dairy (Milk), Lactic acid fermentation)

  114. Ryazhenka — Europe (Dairy (Milk), Lactic acid fermentation (starter culture))

  115. Sake — Asia (Cereal (Rice), Parallel saccharification and alcoholic fermentation (controlled))

  116. Sauerkraut — Europe (Vegetable, Spontaneous)

  117. Sauermilch — Europe (Dairy (Milk), Lactic acid fermentation)

  118. Sekete — Africa (Cereal, Spontaneous)

  119. Shamita — Africa (Cereal, Spontaneous)

  120. Shoyu (Soy Sauce) — Asia (Legume / Cereal, Starter culture (koji-based))

  121. Shrimp Paste (Belacan) — Asia (Seafood, Spontaneous)

  122. Skyr — Europe (Dairy (Milk), Lactic acid fermentation (starter culture))

  123. Sobia (Hejaz Sobia) — Asia (Cereal (Barley or Bread), Lactic acid fermentation (spontaneous))

  124. Soumbala (Variant) — Africa (Legume, Spontaneous)

  125. Sourdough — Europe (Cereal, Spontaneous (back-slopping))

  126. Sourdough (San Francisco–style) — Americas (Cereal (Wheat), Lactic acid fermentation (starter culture))

  127. Soy Sauce — Asia (Legume / Cereal, Starter culture)

  128. Soy Sauce — Asia (Legumes and cereals (Soybean and Wheat), Mixed mold, yeast, and lactic acid fermentation (controlled))

  129. Sufu (Fermented Tofu) — Asia (Legume, Starter culture)

  130. Sugarbag Honey — Oceania (Honey, Natural / spontaneous)

  131. Surströmming — Europe (Fish, Lactic acid fermentation (spontaneous, salt-mediated))

  132. Takuan — Asia (Vegetable, Spontaneous)

  133. Tarag — Asia (Dairy, Back-slopped starter)

  134. Tarhana — Europe (Cereal–dairy mixture, Lactic acid fermentation (mixed, spontaneous))

  135. Tella — Africa (Cereal, Spontaneous)

  136. Tempeh — Asia (Legume, Starter culture)

  137. Tepache — Americas (Fruit (Pineapple), Alcoholic–lactic mixed fermentation (spontaneous))

  138. Ting — Africa (Cereal, Spontaneous)

  139. Ting-Motoho — Africa (Cereal, Spontaneous)

  140. Tiswin (Tesgüino) — Americas (Cereal (Maize), Alcoholic–lactic mixed fermentation (spontaneous))

  141. Togwa — Africa (Cereal, Spontaneous)

  142. Togwa (Regional Variant) — Africa (Cereal, Spontaneous)

  143. Tucupi — Americas (Cassava, Lactic acid fermentation (spontaneous))

  144. Tvorog — Europe (Dairy (Milk), Lactic acid fermentation)

  145. Ugba — Africa (Legume (African oil bean seed), Alkaline fermentation (spontaneous))

  146. Uji (Sour Variant) — Africa (Cereal, Spontaneous)

  147. Uyghur Yogurt (Sinkiang Yogurt) — Asia (Dairy, Back-slopped starter)

  148. Vegemite — Oceania (Yeast extract, Industrial fermentation by-product)

  149. Viili — Europe (Dairy (Milk), Lactic acid fermentation (starter culture))

  150. Wagashi Rind — Africa (Dairy (Milk), Surface fermentation / microbial ripening)

  151. Wômi — Africa (Cereal, Spontaneous)

  152. Yogurt — Europe (Dairy, Starter culture)

  153. Zgougou — Africa (Seed, Spontaneous)

  154. Zoom-koom — Africa (Cereal, Spontaneous)

  155. Şalgam Juice — Europe (Vegetable (Black carrot and turnip), Lactic acid fermentation)