A world map of fermentation: 118 ferments, 28 countries, sorted by base ingredient. Looking for corrections from people who actually make these.
I got tired of fermentation knowledge being scattered across blog posts,
forum threads and books that each cover one tradition, so I started collecting
it in one place with a consistent structure.
It's 118 ferments so far, from 28 countries. You can browse two ways:
**By country** — there's a world map; click Georgia, Korea, Nigeria, Peru and
see what's traditionally made there.
**By what it's made from** — vegetable (22), dairy (20), grain (16), legume
(13), fish and seafood (10), meat (9), roots and tubers (7), fruit (7), plus
sap-based drinks and tea/cocoa/coffee ferments.
Every entry is documented the same way: fermentation type, substrate class,
microorganism group, where it comes from, and a safety statement tied to its
source. Six languages. Free to read, no account needed.
There's also a mobile app (Currently Android Only) if you want to track your own batches — it logs
check-ins, photos and timing, works offline, and your notes stay on your device
unless you choose to share a batch. Same content as the site.
What I'd actually like from you:
**Tell me where the origins are wrong.** Attribution is what I'm least
confident about. Where a claim is contested I mark it disputed instead of
picking a winner, but I've surely called things settled that aren't. If
something from your tradition is described badly, say so bluntly.
**Tell me what's missing.** 118 is not the world. If your region's ferment
isn't in there, that's the gap I most want to hear about.
Disclosure: I built this. There's a paid tier for an AI assistant; the
knowledge base is free and stays free, which is why I'm not describing the paid
part here.