concept   fermented foods
30 commonsense assertions
Cultures (30) • East Asia (1) • Western countries (1) • Middle Eastern (1) • Eastern culinary culture (1) • East Asian countries (1) • Eastern European countries (1) • Korean cuisine (1) • North African (1) • Russia (1) • nutrition science community (1) • Asian cuisine (1) • Brazil (1) • Canada (1) • Ethiopia (1) • Italy (1) • Mediterranean (1) • Mongolian cuisine (1) • North America (1) • Northern European (1) • Pacific Islands (1) Africa (1) • Germany (1) • Indigenous cultures (1) • Indonesia (1) • Japanese (1) • Latin America (1) • Polynesia (1) • Scandinavia (1) • United Kingdom (1) • cultural experts (1) • more
# Concept Culture Statement Freq.
1 fermented foods East Asia Fermented foods like kimchi and miso are traditional staples in East Asian cuisine. 14
2 fermented foods Western countries Fermented foods are less common and considered an acquired taste in Western countries due to their strong flavors and unfamiliarity. 14
3 fermented foods Middle Eastern Fermented dairy products are popular in Middle Eastern cuisine. 7
4 fermented foods Eastern culinary culture Fermented foods such as kimchi and miso are widely consumed and traditional in Eastern culinary culture. 6
5 fermented foods East Asian countries Fermented foods like kimchi and soy sauce are essential and highly valued in everyday cooking in East Asian countries for their flavor and health benefits. 4
6 fermented foods Eastern European countries Fermented foods like sauerkraut and kefir are traditional and popular in Eastern European cuisine. 4
7 fermented foods Korean cuisine Fermented foods like kimchi are essential to Korean cuisine. 3
8 fermented foods North African Traditional North African cuisine relies on fermented foods, including dairy products, as a religiously-acceptable alternative to alcohol. 3
9 fermented foods Russia Fermented herring, wheat-based beverages, and milk products are traditional in Russian cuisine. 3
10 fermented foods nutrition science community Fermented foods are praised by nutrition scientists for their probiotic benefits and their positive impact on gut health. 3
11 fermented foods Asian cuisine Fermented foods like kimchi and miso are widely enjoyed in Asian cuisine for their probiotic and flavorful qualities. 2
12 fermented foods Brazil Fermented foods are not commonly consumed and not part of Brazilian culinary traditions. 2
13 fermented foods Canada Traditional Indigenous cuisines in Canada include fermented fish and game meats as part of their diet. 2
14 fermented foods Ethiopia Ethiopian culture incorporates fermented foods and beverages like injera and t'ej for social and ceremonial events. 2
15 fermented foods Italy Fermented vegetables, such as pickles, are a staple in traditional Italian cuisine. 2
16 fermented foods Mediterranean Fermented foods are integral to Mediterranean cuisine, with a focus on pickled vegetables and yogurt-based dishes. 2
17 fermented foods Mongolian cuisine Fermented foods like airag are traditional and popular in Mongolian cuisine. 2
18 fermented foods North America Fermented foods like yogurt are popular in North America, but not as central as in East Asia. 2
19 fermented foods Northern European Fermented foods, including dairy products, are an acquired taste in Northern European countries. 2
20 fermented foods Pacific Islands Fermented foods and drinks are a key part of traditional diets and healing traditions in Pacific Island cultures. 2
21 fermented foods Africa Injera, a sourdough flatbread, is a well-known fermented food in Ethiopian and many African cultures. 1
22 fermented foods Germany Fermented foods are popular in German culture and are seen as beneficial for digestion and overall health. 1
23 fermented foods Indigenous cultures Traditional Indigenous cuisines in Canada include fermented fish and game meats. 1
24 fermented foods Indonesia Fermented foods like tempeh and terasi are widely used in Indonesian cuisine. 1
25 fermented foods Japanese Fermented foods like miso, natto, and pickled vegetables are essential components of Japanese cuisine, providing unique umami tastes and textures. 1
26 fermented foods Latin America Naturally fermented corn-based beverages like pulque have been a traditional part of Latin American and Mexican cultures for centuries. 1
27 fermented foods Polynesia Fermented taro, known as poi, is a staple in the traditional diet of many Pacific Island and Polynesian cultures. 1
28 fermented foods Scandinavia Surströmming, fermented herring, is a traditional delicacy in Scandinavian and Russian cuisines. 1
29 fermented foods United Kingdom Fermented foods are not widely consumed in the UK and may be seen as an acquired taste. 1
30 fermented foods cultural experts Korean cuisine is known for its diverse range of fermented foods, such as kimchi and doenjang. 1