More than 3,500 fermented foods and beverages (milk, vegetable or fruit based) are produced worldwide, primarily in Asia, Africa and the Middle East. Fermentation is the ancient and economical art of preserving food through the action of lactic acid bacteria, yeasts and their enzymes. Fermented foods are easy to digest, nutritious and associated with significant health benefits.
Traditional fermented foods/drinks found in Anatolia (Turkey) include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), non-alcoholic beverages (boza), fermented fruits and vegetables (tursu, salgam, hardaliye) and fermented meat (sucuk). There is considerable regional variety in the preparation of these traditional foods.
Source: Kabak B, Dobson A D W (2011). An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition.51:248-260