Fermented Food

Senegal's national dish is incomplete without these fermented sea snails.

Fermenting raw durian is a better idea than you thought.

Devoted fans pay thousands for bricks of this fermented tea.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

In South Africa, women transform a tart fruit into a celebrated sour brew.

To honor Iceland's patron saint, feast on fermented skate.

This midwinter food festival honors Iceland's pagan history.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

In ancient Rome, this fermented fish sauce sparked a booming industry.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

A sweet and nutty liqueur made with the fruit of the "elephant tree."