Fermentation is one of the oldest culinary traditions in the world. Across continents and cultures, people have relied on this ancient technique not just to preserve food, but to transform it into something more flavorful, tangy, and complex. From spicy Korean kimchi to the fizzy rye tang of Russian kvass, fermented foods invite you to taste the bold, the funky, and the deeply satisfying. Here are a few of the unique ways cultures integrate fermentation into their dishes.
Let’s start in Korea, where kimchi is more than just a side dish. It’s more of a national treasure. Made by fermenting cabbage (or sometimes radishes) with garlic, chili, ginger, and fish sauce, kimchi brings heat, crunch, and umami to every bite. It’s served with almost every Korean meal and is even used in stews, pancakes, and fried rice. If you’re traveling through Seoul, don’t miss a chance to visit a kimchi museum or take a hands-on fermentation class. It’s a valuable cooking trick that can be integrated into your own meals at home.
Travel west to Europe, and you’ll find kvass, a fermented drink beloved in Russia, Ukraine, and other Slavic countries. Traditionally made from dark rye bread, kvass is low in alcohol but high in earthy, slightly sour flavor. Locals drink it to beat the summer heat or as a refreshing accompaniment to rich, hearty meals. It’s often sold from street carts or bottled in grocery stores. Try it chilled for a taste of old-world tradition.
In Ethiopia, injera—spongy, sour flatbread—is made using fermented teff flour. It’s both the plate and the utensil, perfect for scooping up lentils and spicy stews. In Japan, miso and natto offer their own fermented flair. Miso, made from fermented soybeans and grains, adds depth to soups and marinades, while natto, a sticky, pungent soybean dish, is a breakfast staple that divides opinion but rewards the adventurous.
Fermentation isn’t just about preserving food; it’s about connecting with culture, history, and place. These flavors can be intense, even surprising—but they’re worth seeking out. If you’re traveling and want to eat like a local, tasting fermented foods is a bold and delicious place to start.
So whether you’re sipping kvass in a Russian village or spooning kimchi onto your Seoul street food, take a moment to savor the complexity. The world’s boldest fermented flavors are a journey all their own.
