Discover 31 Types of Fermented Drinks Around the World

Fermented drinks, known for their myriad health benefits, have been widely used for centuries. These probiotic-rich beverages can be made from various ingredients or combined with diverse elements, offering unique culinary experiences. Join Chus in exploring the allure of 31 famous fermented drinks from around the world in this article!

What Are Probiotic Fermented Drinks?

Probiotic fermented drinks are beverages containing live beneficial microorganisms, typically bacteria, that offer numerous health benefits. The human body hosts trillions of microorganisms, not all of which are beneficial. Probiotics help control harmful bacteria and maintain the balance of the microbiome.

Common fermented drinks include yogurt, kefir, kombucha, and fermented juices. The fermentation process increases the number of beneficial bacteria and produces enzymes and organic acids.

The Amazing Benefits of Fermented Drinks

With an abundant supply of beneficial bacteria, fermented drinks offer a wide range of health benefits to consumers.

1. Preventing and Recovering from Infections

Probiotics enhance immune health, which can help prevent infections and improve the body's recovery process. By strengthening the immune system, these beneficial bacteria help protect the body from harmful pathogens and support quicker recovery from illnesses.

2. Aiding Digestion

A healthy gut microbiome helps break down and absorb nutrients. Probiotics in fermented drinks help maintain this balance, preventing conditions such as chronic infections, small intestinal bacterial overgrowth (SIBO), inflammatory bowel disease (IBD), and digestive disorders like constipation, bloating, and irritable bowel syndrome (IBS).

3. Impacting Overall Health

Beyond digestive health, the microorganisms in probiotic drinks interact with the brain, nervous system, immune system, and endocrine system, potentially influencing your mood. Additionally, they can speed up metabolism, regulate blood sugar levels, and manage fat storage. While research is ongoing, current evidence is sufficient for nutrition experts to recommend probiotics as part of a comprehensive health care regimen.

31 Fermented Drinks from Around the World

1. Acidophiline (Russia, Ukraine)

Acidophiline is a drinkable yogurt with antibacterial properties, widely used in the former Soviet Union countries to treat intestinal diseases such as colitis and enteritis. It is known for its rich probiotic content and therapeutic benefits for digestive health.

2. Amazake (Japan)

Amazake is a traditional Japanese drink, sweet in flavor and either low in alcohol or non-alcoholic, made from fermented rice. It is often enjoyed warm and can be found at many Japanese festivals.

3. Ayran (Middle East)

Popular in Turkey, Iran, Afghanistan, Armenia, Azerbaijan, and the Balkans, Ayran is a cold yogurt drink mixed with salt. Its main ingredients are water and yogurt, creating a refreshing and nutritious beverage often served with savory dishes.

4. Beer (Middle East)

Beer is an alcoholic beverage produced through the fermentation of sugars from cereal grains, typically barley. The brewing process results in a wide variety of flavors and colors, making beer a globally beloved drink.

5. Blaand (Northwest Scandinavia, Scotland)

Before the advent of tea and coffee, Blaand was the most common daily drink in Scotland, Iceland, the Faroe Islands, and Norway. Blaand was never widely commercialized and ceased production in the mid-20th century.

6. Borș (Romania)

Borș is a popular liquid ingredient in Romanian and Moldovan cuisine, often used to make sour soups (ciorbă). It is made from water and wheat or barley bran, sometimes combined with fermented beets or bread.

7. Boza (Middle East)

Boza is a fermented cereal beverage originating from Central Asia and popular in Turkey, Central Asia, the Caucasus, and North Africa. Made from corn and wheat, Boza has a thick consistency, low alcohol content (around 1%), and a mildly sweet and tangy flavor.

8. Buttermilk 

Buttermilk is a fermented dairy drink traditionally created from the liquid left after churning butter out of cultured cream. Today, most buttermilk is cultured separately. It can be drunk directly or used in cooking, helping soda bread rise and serving as a marinade for chicken and pork.

9. Calpis (Japan)

Calpis is made from water, nonfat dry milk, and lactic acid, created through a lactic acid fermentation process. It is usually sold in concentrated form and diluted with water or milk before drinking.

10. Chaas (India)

Chaas is a refreshing drink typically consumed with meals. This fermented beverage, made from yogurt, is popular throughout the Indian subcontinent and is often spiced with cumin and other ingredients.

11. Chicha (South America)

Chicha is a traditional South American drink made from maize. Depending on the region, it can be either alcoholic or non-alcoholic. It has a rich cultural history, particularly among indigenous communities.

12. Doogh (Iran)

Doogh is a cold, salty yogurt-based beverage. Unlike Ayran from Turkey, Doogh is created through the lactic fermentation of milk, giving it a distinct flavor.

13. Kefir (North Caucasus)

Kefir is made by fermenting milk with kefir grains, resulting in a mildly sour, nutrient-rich drink. Originating from the North Caucasus, it is renowned for its probiotic content.

14. Kombucha (China)

Kombucha is a fermented black tea with a slightly effervescent and sweet taste. Often, fruit juice, spices, fruit, or other flavorings are added to enhance its flavor.

15. Kumis (Central Asia)

Kumis is a fermented dairy drink similar to kefir but made from mare's milk, which contains more sugar than cow's or goat's milk, leading to higher alcohol content when fermented.

16. Kvass (Eastern Europe)

Kvass is a low-alcohol beverage made from fermented grains, with a cloudy appearance and sweet-sour taste. Originating from Northeast Europe, where grain production was insufficient for beer, kvass became a popular daily drink.

17. Lassi (India)

With a texture similar to a smoothie, lassi is considered the "most traditional and popular yogurt-based drink" in India. It can be sweet or salty and is often combined with fruits and spices for enhanced flavor.

18. Leben (Levant)

There are two main variants of Leben: one resembling yogurt and the other buttermilk. Leben can be enjoyed at any meal throughout the day, from breakfast to dinner.

19. Mageu (South Africa)

Mageu is a fermented drink made from maize meal, popular in South Africa. Its flavor primarily comes from the lactic acid produced during fermentation, but commercial mageu often includes added flavors and sugar, similar to yogurt.

20. Nai Lao (China)

Nai Lao, or Beijing yogurt, is a traditional fermented milk drink widely consumed across China. Nai Lao means "yogurt" in Chinese and is known for its mild tartness and smooth texture.

21. Podpiwek (Poland, Lithuania)

Podpiwek is a non-alcoholic beverage (though it contains a small amount of alcohol, about 0.5%) popular in Poland and Lithuania. It is made from coffee grains, hops, yeast, water, and sugar, undergoing fermentation to create its characteristic flavor.

22. Pulque (Mexico)

Pulque is an ancient beverage of the Olmecs or Toltecs in South-Central Mexico, made from the fermented sap of the Agave Americana plant. Pulque has a milky appearance and was considered sacred in Mesoamerican history, believed to grant divine strength when consumed.

23. Rượu Nếp (Vietnam)

Rượu Nếp is a traditional Vietnamese rice wine made from fermented glutinous rice. There are various types depending on the rice used and production methods, including Rượu Nếp Cái Hoa Vàng (light yellow, aromatic), Rượu Nếp Cẩm (deep purple, mildly sweet), and Rượu Nếp Than (black, robust flavor).

24. Ryazhenka (Ukraine)

Ryazhenka is a traditional fermented milk product from Ukraine and Russia, made from baked milk. It has a rich, creamy flavor and a smooth texture, often consumed as a nutritious drink.

25. Şalgam (Turkey)

Şalgam is a popular turnip juice drink in Turkey, known for its distinctive flavor and often enjoyed with grilled meats or main meals. The name "şalgam" comes from Persian, meaning turnip, highlighting its main ingredient.

26. Tejuino (Central Mexico)

Tejuino is a cold fermented corn drink popular in the Mexican states of Jalisco, Colima, Nayarit, and Oaxaca. Made from corn dough similar to that used for tortillas and tamales, tejuino has a unique flavor and is often served as a refreshing drink.

27. Tepache (Russia, Ukraine)

Tepache is a fermented drink made from pineapple rinds, sweetened with piloncillo or brown sugar. Sometimes spiced with chili powder and served cold, tepache is mildly alcoholic and can be fortified with a small amount of beer.

28. Tesgüino (Central Mexico)

Tesgüino is a sacred corn beer in the culture of the Yuto-Aztec people, especially the Tarahumara. On average, the Tarahumara dedicate at least 100 days a year to activities related to tesgüino.

29. Tibicos 

Tibicos, also known as water kefir grains, are a probiotic alternative to dairy or tea-based fermented drinks like kombucha. Homemade water kefir is fizzy and rich in beneficial probiotics.

30. Wine (Kavkaz)

Wine is an alcoholic beverage made from fermented fruits, most commonly grapes. Yeast ferments the sugars in the fruit into ethanol and carbon dioxide. There are many varieties of wine made from different grapes and yeast strains, influenced by factors like terroir and production methods.

31. Žinčica 

Žinčica is a sheep whey drink similar to kefir, primarily consumed in Slovakia and Poland. Traditionally, žinčica is served in a črpák, a wooden cup with rustic scenes carved into the handle, highlighting its unique cultural significance.

Conclusion

Each type of fermented drink carries its own distinct flavors. The blend of traditional recipes and creative fermentation techniques has produced beverages that are not only beneficial to health but also tantalize the taste buds. Ensure to include enough probiotics in your diet to nourish your body and fuel your day with energy!

Source of info: Wikipedia