If you thought sauerkraut or kombucha were exotic, think again—there’s a whole world of unusual, intense, and sometimes outrageous ferments out there. Some are local delicacies with centuries of tradition. Others… well, let’s just say they’re an acquired taste.
Here’s a list of the strangest ferments from around the globe, and you can decide whether you’d try them—or run the other way.
🐟 Hákarl – Iceland
What it is: fermented and air-dried Greenland shark meat.
Flavor: pure ammonia and rubbery texture.
Why it exists: the fresh shark is toxic—fermentation makes it safe to eat.
You’ll love it if: you enjoy extreme food challenges.
You’ll hate it if: your nose is sensitive or your stomach is squeamish.
🍚 Natto – Japan
What it is: fermented soybeans with Bacillus subtilis.
Texture: sticky, stringy, and slimy.
Taste: strong—like aged cheese with a hint of nuts.
You’ll love it if: you’re adventurous and into probiotics.
You’ll hate it if: gooey textures make you cringe.
🧀 Casu Marzu – Sardinia (Italy)
What it is: sheep’s milk cheese fermented with live fly larvae.
Yes, really. The larvae help break down the cheese into a creamy mess.
Do you eat the larvae? Traditionally, yes (but some remove them).
You’ll love it if: you’re a fan of extreme cheese.
You’ll hate it if: moving food is a hard no.
🥩 Garum – Ancient Rome (and modern comeback)
What it is: sauce made from fermented fish and innards, left in the sun for weeks.
Taste: pure umami.
Fun fact: it’s making a comeback in fine dining.
You’ll love it if: you’re into bold, savory cooking.
You’ll hate it if: “fermented fish guts” sounds like a horror story.
🥛 Kumis – Central Asia
What it is: fermented mare’s milk.
Flavor: sour, slightly alcoholic, and fizzy.
Fun fact: consumed for centuries by nomadic cultures.
You’ll love it if: you’re into kefir and other tangy drinks.
You’ll hate it if: bubbly milk weirds you out.
🍵 Pu-erh – China
What it is: fermented and aged tea, sometimes for decades.
Taste: earthy, deep, and cave-like (in a good way).
How it’s used: steeped like a fine tea, often collected and aged like wine.
You’ll love it if: you appreciate complex teas.
You’ll hate it if: you prefer bright, floral notes.
🍶 Other unusual ferments
- Chicha (South America): traditionally made by chewing corn to start fermentation.
- Kinema (Nepal): funky fermented soybeans used in curries.
- Idli/Dosa (India): fermented rice-lentil batters for fluffy pancakes.
Why so weird?
Because fermentation is a story of survival, culture, and creativity. Every one of these ferments tells you something about the people and place that made it.
Would You Dare?
Not every ferment is for everyone—and that’s totally okay. But trying even one of these can expand your palate (and maybe your worldview) in surprising ways.