Cider is fermented apple juice. Perry is fermented pear juice.

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Mead is the wine of honey. It can be flavored in an infinite variety, and many of the fruits and other plant elements that can be added for flavor also serve as sources of yeast and nutrients.

Cider and perry

Water kefir or tibicos
Water kefir is one of the many names for a versatile bacterial culture that can be used to ferment any carbohydrate-rich liquid. It is used to ferment sugar water with some fruit added for flavor, but it is also used to ferment honey, fruit juices, coconut water, and soy, almond, and rice milks. This bacterial culture, also called tibicos, tibis, or fungi, comes from Tibet.

The pru
Pru is a typical Cuban tonic drink. It is made from various botanical ingredients, which are usually a mixture of the bark and stem of Gouania polygama, the fruits and leaves of Pimenta dioica (allspice) and the rhizomes of Smilax domingensis or Smilax havanensis.

Yogurt
Yogurt is the most popular dairy ferment in the world. It is characterized by its semi-solid and creamy consistency and its slightly acidic taste. The bacteria that ferment milk into yogurt jordan phone data are usually (with exceptions) thermophilic bacteria, active at high temperatures. Therefore, to make a rich and thick yogurt, you must incubate it, keeping it at a temperature range between 43 and 46 ºC.

Sauerkraut
Sauerkraut is the most popular style of fermented vegetables in much of Europe, as well as in the United States. Sauerkraut is composed primarily of shredded cabbage and salt. Shredded cabbage is often seasoned with juniper berries or caraway seeds. In some traditions, fruits such as apples or cranberries are added.



small oval plate with sauerkraut


Kimchi
Kimchi is the most iconic food in Korean culture. Korean cuisines create over a hundred types of kimchi, using everything from cabbage to watermelon rind, and even pumpkin blossoms in the summer. Each family's kimchi has its own unique flavor, but the basic process involves salting the vegetable and firming it up by draining the liquid, preserving the original flavor.

Kombucha
Kombucha is sweetened tea that has been fermented by a community of organisms into a delicious, tart, tonic drink that some compare to fizzy apple cider. Kombucha is typically produced by a SCOBY , also called a “mother,” which is a gelatinous disk that floats on the surface of the tea as it ferments.