Exploring Which Countries Eat the Most Fermented Food

November 20, 2025 •

4 min read

Historically, food fermentation is one of the oldest food processing methods, with some traditions dating back millennia. While definitive statistics are hard to pinpoint, certain countries like Korea and Japan stand out for their deep-rooted, daily consumption of fermented foods, which are integral to their cuisine.

Quick Summary

From the probiotic-rich daily diets of Korea to the ubiquitous soy-based ferments of Japan, many cultures rely heavily on fermented ingredients. This overview explores the culinary traditions and staple fermented foods of various countries around the world, highlighting regional differences in fermentation methods and consumption.

Key Points

Korea is a top contender: With kimchi as a daily staple and a long history of fermented pastes like gochujang, Korea likely has one of the highest per capita consumptions of fermented food.
Japan's koji tradition is central: Many foundational Japanese ingredients, including miso, soy sauce, and sake, are fermented using the koji mold, infusing the cuisine with deep umami.
Europe's heritage in dairy and cabbage: European countries, particularly in Central and Eastern Europe, have a rich history of fermenting dairy products like kefir and cheese, as well as vegetables such as sauerkraut.
Diverse methods across Southeast Asia: Regions like Indonesia and Vietnam rely on fermented foods like tempeh (soybeans) and fish sauce (fish) as essential dietary components.
Global roots in preservation: Fermentation began as a vital preservation technique before refrigeration and remains a core part of many food cultures, from African grain porridges to Latin American corn beverages.

A Global Fermentation Tradition

While pinpointing a single country that consumes "the most" fermented food can be challenging due to a lack of precise global dietary data, many nations have a deeply embedded cultural tradition of incorporating these foods into their daily meals. Fermentation was historically a crucial method for food preservation before modern refrigeration. Over time, the process evolved to also enhance flavors, increase nutritional value, and promote gut health through beneficial probiotics. This article explores the regions and countries with strong fermentation traditions.

East Asia: A Culture of Umami and Probiotics

East Asia is perhaps the most prominent region for fermented food consumption, with several countries integrating fermented products into almost every meal.

Korea: The Kimchi Capital

Korea is a top contender for the country with the highest per capita consumption of fermented foods. Kimchi, a spicy fermented vegetable dish, is a national staple consumed daily by most Koreans. The annual tradition of kimjang, where communities gather to prepare large quantities of kimchi for the winter, underscores its importance. Beyond kimchi, other significant fermented products include:

Gochujang: A savory, sweet, and spicy fermented red chili paste.
Doenjang: A fermented soybean paste with a more robust flavor than Japanese miso.
Ganjang: Korean soy sauce, used as a fundamental seasoning.

Japan: Koji's Culinary Canvas

Japanese cuisine is built upon a foundation of fermented products, many of which use the mold koji to break down starches and proteins. This process unlocks deep umami flavors. Daily items include:

Miso: A versatile paste made from fermented soybeans and koji, used in soups, marinades, and dressings.
Nattō: Fermented soybeans known for their sticky texture and pungent aroma.
Soy Sauce: A globally recognized fermented condiment.
Sake: A traditional Japanese rice wine.
Tsukemono: A broad category of pickled vegetables.

China: A Vast and Diverse Fermentation Landscape

Given its size and long history, China boasts an immense variety of fermented foods and drinks. Examples include:

Doubanjiang: A spicy, salty fermented bean paste.
Fermented Tofu (Furu): A preserved tofu that can be spicy or mild.
Kombucha: A fermented tea beverage with a history in China dating back thousands of years.
Fermented Black Beans (Douchi): Used to add a deep, salty flavor to dishes.

Southeast Asia: Fish, Soy, and Rice Ferments

The cuisines of Southeast Asia are replete with fermented products, particularly fish and soybean-based ingredients.

Indonesia: Tempeh, a cake-like fermented soybean product, is a dietary staple and important protein source.
Vietnam and Thailand: Fish sauces like nước mắm and nam pla are essential fermented condiments used in most dishes. Nem chua (fermented pork) is another delicacy.
Philippines: Puto (steamed rice cakes) and atchara (pickled green papaya) are common.

Europe and the Middle East: Dairy and Vegetables

European traditions center on fermented dairy and vegetables, a legacy of ancient preservation methods.

Central and Eastern Europe

Germany & Poland: Sauerkraut, or fermented cabbage, is a well-known staple.
Russia & Caucasus Region: Kefir, a fermented milk drink, originated here and is popular throughout Europe. Kvass, a fermented beverage from rye bread, is also widely consumed.
Scandinavia: Fermented fish dishes are a key tradition, including Swedish surströmming (fermented herring) and Norwegian rakfisk (fermented trout).

Middle East and Mediterranean

Dairy Products: Yogurt and its strained variant, labneh, are central to many cuisines, consumed daily across the region.
Pickles: Torshi or tursu, a variety of pickled vegetables, are common in the Middle East and Turkey.
Olives: Fermented olives are a staple across the Mediterranean.

Africa and the Americas: Grains and Beyond

African Staples

In many African countries, fermentation is essential for preserving grains and other starches.

West Africa (Nigeria, Ghana): Ogi (fermented cereal pudding), gari (fermented cassava), and iru (fermented locust beans) are central to the diet.
South Africa: Amasi (sour milk) and mahewu (fermented maize beverage) are traditional.

The Americas

Indigenous culinary traditions in the Americas include a rich history of fermentation, particularly with corn and agave.

Mexico: Tepache (fermented pineapple drink) and pulque (fermented agave sap) have ancient roots.
Latin America: Chicha, a fermented corn beverage, is consumed in various forms across the continent.
Inuit (Greenland): Fermented meat dishes like kiviak are traditional ways of preserving food in harsh climates.

Comparison of Fermented Food Traditions by Country


Country/Region	Fermented Food Staples	Primary Ingredients	Fermentation Type
Korea	Kimchi, Gochujang, Doenjang	Cabbage, chili, soybeans	Lactic acid fermentation
Japan	Miso, Nattō, Soy Sauce	Soybeans, rice, wheat	Koji mold, bacterial
Indonesia	Tempeh	Soybeans	Fungal fermentation (Rhizopus)
Germany	Sauerkraut	Cabbage	Lactic acid fermentation
Scandinavia	Surströmming, Rakfisk	Herring, trout	Bacterial fermentation
Middle East	Yogurt, Labneh, Torshi	Milk, vegetables	Lactic acid fermentation
West Africa	Ogi, Gari	Cereals, cassava	Bacterial fermentation
Mexico	Tepache, Pulque	Pineapple, agave	Yeast and bacterial fermentation

Conclusion: A Global Legacy of Beneficial Microbes

While the exact country consuming the most fermented food may be debatable, the tradition is undeniably global. Cultures worldwide, from the daily kimchi in Korea to the foundational soy products in Japan and the dairy staples of Europe and the Middle East, have long embraced fermentation. The reasons range from simple preservation to enhancing flavor and improving gut health, a benefit increasingly recognized by modern science. The next time you enjoy a tangy pickle, a rich soy sauce, or a probiotic yogurt, you are participating in a tradition with a truly global footprint. For more on the health benefits of fermented foods, you can explore scientific reviews like those found on the National Institutes of Health website.

Frequently Asked Questions

Korea is the country that consumes the most kimchi, where it is a national dish and a fundamental part of the daily diet.

Common fermented foods in Japan include miso (fermented soybean paste), nattō (fermented soybeans), soy sauce, sake (rice wine), and a variety of pickled vegetables known as tsukemono.

While strongly associated with Germany, sauerkraut is believed to have originated in China and was introduced to Europe later. The German name simply translates to 'sour cabbage'.

No, not all fermented foods contain live probiotics. Some, like sourdough bread, undergo heating that kills the microbes. For probiotics, you need to consume fermented foods that have not been pasteurized, like raw sauerkraut or kefir.

In various parts of Africa, fermented foods like ogi (fermented cereal), gari (fermented cassava), and amasi (sour milk) are important dietary staples, often made with locally sourced ingredients.

Both are fermented soybean pastes, but doenjang typically has a more robust, earthy, and less refined flavor profile than miso. Doenjang is often fermented using naturally occurring bacteria, while miso is commonly started with a koji mold.

No, fermentation is an ancient practice used by cultures worldwide for centuries to preserve food, long before modern refrigeration. The recent focus on its health benefits has brought it back into the culinary spotlight.