Fermentation does not only apply to producing alcohol. There are foods produced all over the world and across every culture. These fermented foods are pickled with vinegar, brine, or lemon juice. Worldwide the most common fermented foods are olives, bread, yogurt, and cheese. The base foods that are fermented are beans, grains, vegetables, fruits, honey, dairy, fish, meats, and teas. Botulism is a risk when consuming fermented meats. Below are examples of fermented traditional foods from each country and their ingredients.