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Preservation process
Fermented meat is an important preservation process which has evolved for meat but is rarely used alone. A particularly common form of fermented meat
Fermented_meat
Cured sausage, fermented and air-dried meat
(/səˈlɑːmi/ sə-LAH-mee; sing.: salame) is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern
Salami
fermented as part of their production. This is a list of fermented drinks. Although many fermented drinks are alcoholic beverages, not all fermented drinks
List_of_fermented_foods
Type of preserved meat
Fermented sausage, or dry sausage, is a type of sausage made by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to
Fermented_sausage
Seafood consisting of the flesh of sharks
Islands of Spain with tunas instead of catsharks. Bake and Shark Fermented fish List of fermented foods Shark fin soup Sharkfin and prawn dumpling in superior
Shark_meat
Culinary traditions of Vietnam
dishes. Seafood is often made into a fermented form called mắm like fish sauce. Mắm is a Vietnamese term for fermented fish, shrimp or other aquatic ingredients
Vietnamese_cuisine
National dish of Iceland consisting of fermented shark
"delicacies" (Laotian snake whiskey, bull penis, and fermented shark) on The F Word. After eating the fermented shark, Ramsay immediately vomited into a bucket
Hákarl
Sudanese food using fermented leaves
Kawal (Arabic: الكول) is food made of fermented leaves used as a meat substitute indigenous to western Sudan, in particular the Kordofan and Darfur provinces
Kawal_(food)
Thai fermented meat product
southern is spicy. Naem mo in northern Thailand may be fermented in a clay pot. In Laos, fermented sour pork with shredded pork skin is known as som moo
Naem_(food)
Informal group of fungi
Kvass, a fermented drink made from rye, popular in Eastern Europe. It has a recognizable, but low alcoholic content. Kombucha, a fermented sweetened
Yeast
Intestines as food
production". International Journal of Food Microbiology. Special Issue: Fermented Meat. 212: 49–59. doi:10.1016/j.ijfoodmicro.2015.04.047. ISSN 0168-1605.
Chitterlings
of fermented soy products. A diverse variety of soy food products made from fermented soybeans exists. Food portal Lists portal List of fermented foods
List of fermented soy products
List_of_fermented_soy_products
Type of red sausage common in Denmark
Handbook of Fermented Meat and Poultry, Wiley-Blackwell, 2014. Page 407. ISBN 978-1118522691. Fidel Toldrá, Iciar Astiasarán: Handbook of Fermented Meat and Poultry
Rød_pølse
Meat products of Switzerland
Handbook of Fermented Meat and Poultry. John Wiley & Sons. p. 3. ISBN 9781118522691. Historically, the manufacturing procedures used to make fermented sausages
Swiss sausages and cured meats
Swiss_sausages_and_cured_meats
Meat product
labelled. Meat sausages are a source of protein. Most sausages have been cured, smoked, or fermented, which makes them forms of processed meat. According
Sausage
Sichuan cuisine dish
suspension, based on douban (fermented broad bean and chili paste), and douchi (fermented black beans), along with minced meat, traditionally beef. Variations
Mapo_tofu
Species of lactic acid bacterium
facultatively heterofermentative bacterium commonly found in fermented foods, particularly fermented meat products. L. curvatus contributes to acidification, flavor
Latilactobacillus_curvatus
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared
Fermentation in food processing
Fermentation_in_food_processing
Type of sausage
has a distinct, tangy flavor, more so than other generally similar fermented meat products such as summer sausage. Hardwood smoking imparts a strong smokiness
Lebanon_bologna
to tempeh; both are foods fermented using mold. Koya dofu – a freeze-dried tofu that has a taste and texture similar to meat when prepared, common in Buddhist
List_of_meat_substitutes
Metabolic redox process producing energy in the absence of oxygen
flavorful forms such as tempeh and fermented tofu. More modern "fermentation" makes recombinant protein to help produce meat analogue, milk substitute, cheese
Fermentation
Mexican dish
meat moist. The southern New Mexican version is usually pork cut into strips and chunks. Historically, before refrigeration, the pork was fermented in
Adobada
Korean fermented fish dish
allay the pungency of the fermented dish. In addition to the fermented meat, many restaurants will also serve non-fermented hoe preparations of the highly
Hongeo-hoe
Swedish fermented Baltic Sea herring
include garum, a fermented fish sauce made by the ancient Greeks and Romans, and Worcestershire sauce, which also contains fermented fish. Preservation
Surströmming
Method of preparing meat
production can lead to illness and death through botulism. Fermented fish and other fermented foods are part of many traditional cuisines worldwide. "Igunaq"
Igunaq
Chinese fermented tofu with a strong odor
rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months. Modern factory-produced stinky
Stinky_tofu
decontamination protocols. In meat processing, biopreservation has been extensively studied in fermented meat products and ready to eat meat products. The use of
Biopreservation
Sausage of Balkan to Central Asian origin
and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and
Sujuk
Seasoned pork sausage in Laos, Myanmar, and Thailand
Fidel; Hui, Y.H. (October 2, 2014). "Dry‐Fermented Sausages and Ripened Meats: An Overview". Handbook of Fermented Meat and Poultry. Wiley. doi:10.1002/9781118522653
Sai_oua
Argentinian sandwich with pork shoulder
2022. Retrieved 16 February 2023. Toldrá, Fidel (2007). Handbook of fermented meat and poultry (1st ed.). Ames, Iowa: Blackwell Publishing. p. 390. ISBN 9780470376348
Bondiola_sandwich
Italian cured meat products usually made from pork
pork sausage Pancetta – made from pork belly meat Salami – cured sausage, fermented and air-dried meat Salame Felino – traditionally produced in Felino
Salumi
Little auks fermented in a sealskin, a traditional Greenlandic food
than auk. Eider does not ferment as well as auk, and those who ate it contracted botulism. Surströmming – Swedish fermented Baltic Sea herring Hákarl –
Kiviak
Traditional Slavic soup
and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage
Sour_cereal_soup
Diet of uncooked and unprocessed food
unprocessed raw muscle meats, organ meats, eggs, raw dairy, and aged, raw animal foods such as century eggs, fermented meat/fish/shellfish/kefir, as
Raw_foodism
Thai fermented sausage
preserving meat, has been passed down from generation to generation. As mentioned, the dish is made by fermenting and preserving the leftover meat from slaughtered
Sai_krok_Isan
Animal flesh produced by culturing cells
cultured meat, the terms cultivated meat, clean meat, in vitro meat, cell-based meat, synthetic meat, slaughter-free meat, craft meat, healthy meat, and schmeat
Cultured_meat
Chorizo - a Spanish pork sausage Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing
List_of_sausages
Dried meat product from China
Meat floss, also known as yuk sung or rousong (Chinese: 肉鬆; pinyin: ròusōng; Jyutping: juk6 sung1 ; Mandarin Chinese: [ɻôʊsʊ́ŋ]), is a dried meat product
Meat_floss
Chinese condiment
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting
Fermented_bean_curd
Meat of the domestic goat
Goat meat is the meat of the domestic goat (Capra hircus). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid
Goat_meat
Culinary traditions of Malaysia
Sarawak may saute their version of fermented meat with garlic and tapioca leaves (either fresh or pickled), and fermented tempoyak is a popular cooking seasoning
Malaysian_cuisine
Vietnamese fermented pork dish
northern dialect) or nem ([ɲɛm˧] in central and southern dialects) is a fermented pork dish from Vietnamese cuisine. It is mainly composed of a mixture
Nem_chua
Food preservation and flavouring processes
mixture of the fermented fish sauce garum with oil or wine). Preserved meats were furthermore a part of religious traditions: resulting meat for offerings
Curing_(food_preservation)
Canned pork product
Spam (stylized in all caps) is a brand of lunch meat (processed canned pork and ham) made by Hormel Foods Corporation, an American multinational food processing
Spam_(food)
Illness from eating spoiled or contaminated food
Five of them have been reported to be associated with molds found in fermented meats. These are fumitremorgen B, paxilline, penitrem A, verrucosidin, and
Foodborne_illness
Species of tree
'Alba' with white flowers. In Vietnam, the leaves are used to wrap fermented meat (Vietnamese: nem). E. variegata is known as dapdap in many languages
Erythrina_variegata
East Asian fermentation starter
from the Eastern Zhou dynasty. It is described in preparing fermented meat and a grain–meat paste. At Mawangdui (200 BC – 10 AD), bamboo strips in Han
Jiuqu
di alici – Italian fish sauce made from anchovies fermented in brine Garum – Historical fermented fish sauce See Green sauce – Sauce made from chopped
List_of_sauces
Culinary traditions of the Nagas
It most notably features rice, meats and leaf vegetables. Meat prepared by the Nagas are often smoked, dried or fermented. While Naga cuisine is part of
Naga_cuisine
City in West Bengal, India
areas, where it might be eaten with mohi and gundruk, a fermented vegetable. Goyang, another fermented food, is made from the leaves of a local wild plant
Darjeeling
Meat from domestic cats for human consumption
Cat meat is meat prepared from domestic cats for human consumption. Some countries regularly serve cat meat, whereas others have only consumed some cat
Cat_meat
Fermentation starter
Kitamura, Y. et al. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Japan. In: Tamang, J. (eds) Ethnic Fermented Foods and Alcoholic Beverages of
Kōji_(food)
American travel and cuisine television show
Alaska Beluga and Bowhead whale muktuk (fermented blubber), spruce tea, Alaskan ice cream, whitefish, fermented fish heads, seal soup, walrus, jellied
Bizarre Foods with Andrew Zimmern
Bizarre_Foods_with_Andrew_Zimmern
Chinese noodle dish
topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg. Zhajiangmian
Zhajiangmian
Regional cuisine of Malaysia
tonsom, is the Kadazan-Dusun term for a traditional recipe of tangy fermented meat. Smoked and pulverised buah keluak (nuts from the Kepayang tree (Pangium
Sabahan_cuisine
Coating on food
the surface of meat (e.g. smoked salmon) or fermented beverages (e.g. Kombucha). Pellicles of protein that form prior to smoking meat (including fish
Pellicle_(cooking)
Fermented foods made from ground soybeans
Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast
Fermented_bean_paste
Microorganism consumed in food
acid/peptide meat-flavored sauces and pastes produced by fermentation of cereals and legumes; fermented cereal-fish-shrimp mixtures and fermented meats; soy products
Probiotic
Flesh of whales used for consumption by humans or other animals
narwhal is also valued, and is eaten raw or cooked. Mikigaq is the fermented whale meat. Whaling in the Faroe Islands in the North Atlantic has been practiced
Whale_meat
Meats of Australasia's largest marsupials
Kangaroo meat is produced in Australia from wild kangaroos and is exported to over 61 overseas markets. The kangaroo has traditionally been a staple source
Kangaroo_meat
Cheonggukjang – Korean fermented soybeans Doenjang – Fermented soybean paste Doubanjiang – Chinese spicy bean paste Douchi – Fermented and salted black soybeans
List_of_soy-based_foods
Spicy fermented Korean condiment
spicy fermented condiment popular in Korean cooking. It is made from gochugaru (red chili powder), chapssal (glutinous rice), meju (fermented soybean)
Gochujang
sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa
Korean_cuisine
Cooking ingredient
2004). "WO2004004490A1 High quality fermented bouillon, and method for production thereofHigh quality fermented bouillon, and method for production thereof"
Bouillon_cube
Culinary traditions of China
home to soy sauce, which is made from fermented soybeans and wheat. A number of sauces are also based on fermented soybeans, including hoisin sauce, ground
Chinese_cuisine
Plant-based food made to resemble meat
A meat alternative or meat substitute, also referred to as a plant-based meat, mock meat, or alternative protein, is a food product that is made from vegetarian
Meat_alternative
Type of prepared meat
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves
Smoked_meat
Taiwanese Aboriginal dish
Guanshan, and Luye, cooked rice or glutinous rice may be added after the meat has fermented, promoting the growth of lactic acid bacteria and creating a slightly
Siraw
Traditional foods eaten in Sikkim, India
days, then fermented for 2–8 days. Examples of traditional fermented foods are kinema, gundruk, sinki, maseura, and khalpi. Traditional fermented beverages
Sikkimese_cuisine
One of the five basic tastes
long history in cooking. Fermented fish sauces (garum), which are rich in glutamate, were used widely in ancient Rome, fermented barley sauces (murri) rich
Umami
Species of fungus
is used for the maturation of certain fermented salami varieties and ham. In this process it protects the meat from colonization by other molds and bacteria
Penicillium_nalgiovense
Cantonese style of barbecued pork
the use of red fermented bean curd and red yeast rice, however red food colouring is now commonly used. The proportion of fat and lean meat is considered
Char_siu
pickled and fermented cucumber Daikon – Pickled preparation of daikon radish Dilly beans – Pickled green beans, often flavoured with dill Fermented bean curd
List_of_pickled_foods
Live bacteria, yeasts, or moulds used in food production
and fermented milk products such as yogurts, ayran, doogh, skyr or ymer. They contribute to developing the flavour and colour of such fermented products
Microbial_food_cultures
Meat from rats used as food
Rat meat is the meat of various species of rat: medium-sized, long-tailed rodents. It is a food that, while taboo in some cultures, is a dietary staple
Rat_meat
availability of fresh meat on demand. The pre-precolonial period consisted primarily of cooked grains, especially sorghum and millet, fermented milk (somewhat
South_African_cuisine
Fermented vegetable food of the Sherpa
Tek Chand; Savitri (2016), "Ethnic Fermented Foodsand Beverages of India", in Tamang, J. P. (ed.), Ethnic Fermented Foods and Alcoholic Beverages of Asia
Goyang_(fermented_food)
Korean fermented bean paste
(한식된장, "Korean-style fermented soybean paste") – doenjang made with traditional style meju and brine. Doenjang (된장, "fermented soybean paste") – doenjang
Doenjang
Meat substitute based on mycoprotein
Quorn is a brand of meat substitute products. Quorn originated in the UK and is sold primarily in Europe, but is available in 11 countries. The brand is
Quorn
City in Alaska, United States
village is well known in the region for its high-quality seal oil and fermented meat. Shishmaref is known for its Native art. Local artists carve sculptures
Shishmaref,_Alaska
East Asian liquid condiment
(本醸造; 'genuine fermented'): Contains 100% genuine fermented product Kongō-jōzō (混合醸造; 'mixed fermented'): Contains genuine fermented shōyu mash mixed
Soy_sauce
Legume grown for its edible bean
soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted)
Soybean
descriptions of redirect targets Au jus – Meat gravy made from cooking juices Bambangan – Traditional fermented condiment of Sabah, Malaysia Barbecue sauce –
List_of_condiments
Combination-cooking method using wet and dry heat
braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a
Braising
Culinary tradition
non-alcoholic honey beverage, lightly fermented and considered refreshing. The Oromos' cuisine consists of various vegetable or meat side dishes and entrées. As
Ethiopian_cuisine
Defatted soy flour food product
soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender
Textured_vegetable_protein
Crab meat, also known as crab marrow, is the edible meat found in a crab, specifically in its legs and claws. It is widely used in global cuisines for
Crab_meat
Dish of ground meat rolled into a ball
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning
Meatball
Mixture of dried fruit, spices and fat
English recipes from the 15th, 16th, and 17th centuries describe a fermented mixture of meat and fruit used as a pie filling. These early recipes included
Mincemeat
Cut of meat served as individual portion
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion
Meat_chop
Vegetable dish from Manipur, India
or meat due to religious beliefs. It is usually made by frying red chillies, chives and onions as opposed to the usual steamed or roasted fermented fish
Singju
Dough-like food in African cuisine
soups. In Nigeria, fufu is common and made from fermented cassava. It is made solely from fermented cassava, giving it its unique thickness compared
Fufu
Catalan dry-cured pork sausage
natural fermented sausages have a long tradition originating in Mediterranean countries during Ancient times. The Celts were famous for their cured meat, including
Fuet
Meat from a pig
Pork is the culinary name for the meat of the pig (Sus domesticus). It is the second most commonly consumed type of meat worldwide, following poultry,[dubious
Pork
Traditional fermented condiment of Sabah, Malaysia
jars at tamu markets is often fermented for 6–8 weeks. Food portal Malaysia portal List of condiments List of fermented foods Bambangan Tuhau Murphy (8
Bosou
Japanese food made from fermented soybeans
Traditional Korean food made by fermenting soybeans. Fermented bean paste – Fermented foods made from ground soybeans Japanese cuisine – Other fermented soy foods include
Nattō
Soy-based food used as a protein source
pickled and fermented tofu is called tōfuyō (豆腐餻). It is made from Shima-dōfu (an Okinawan variety of large and firm tofu). It is fermented and matured
Tofu
Traditional Japanese seasoning
(醤) and other fermented soy-based foods likely were introduced to Japan at the same time as Buddhism in the sixth century AD. This fermented food was called
Miso
American writer and activist
2017). Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World (2018) The history of Neurospora crassa in fermented foods (2025)
Paul_Shapiro_(author)
Meat paste, usually made from fish
Surimi (Japanese: 擂り身 / すり身; 'ground meat') is a paste made from fish or other meat. It can also be any of a number of East Asian foods that use that paste
Surimi
FERMENTED MEAT
FERMENTED MEAT
Surname or Lastname
English
English : habitational name for someone from Kent, an ancient Celtic name. The surname is also frequent in Scotland and Ireland. In Irrerwick in East Lothian English vassals were settled in the middle of the 12th century and in Meath in Ireland in the 13th century.
Surname or Lastname
English (mainly Hampshire and Berkshire)
English (mainly Hampshire and Berkshire) : topographic name from Middle English hacche ‘gate’, Old English hæcc (see Hatcher). In some cases the surname is habitational, from one of the many places named with this word. This name has been in Ireland since the 17th century, associated with County Meath and the nearby part of Louth.
Surname or Lastname
English and Irish
English and Irish : from a pet form of the personal name Andrew. The surname has been in Ireland since the 14th century, especially in County Meath.
Girl/Female
Hindu, Indian, Kannada, Telugu, Traditional
Joy Permeated
Girl/Female
Biblical
In the press, giving meat.
Surname or Lastname
English, French, German, and Hungarian (Jób)
English, French, German, and Hungarian (Jób) : from the personal name (Hebrew Iyov) borne by a Biblical character, the central figure in the Book of Job, who was tormented by God and yet refused to forswear Him. The name has been variously interpreted as meaning ‘Where is the (divine) father?’ and ‘Persecuted one’. It does not seem to have been used as a personal name in the Middle Ages: the surname is probably a nickname for a wretched person or one tormented with boils (which was one of Job’s afflictions).
Boy/Male
Norse
Meat sacrificer.
Surname or Lastname
English and Scottish
English and Scottish : unexplained. The name is recorded in both England and Scotland. It may be a variant of Scottish Lour, a habitational name from Lour, formerly a part of the parish of Meathielour.Possibly also German : unexplained.
Surname or Lastname
English
English : habitational name from Lambeth, now part of Greater London, named in Old English as ‘lamb hithe’, from Old English lamb ‘lamb’ + h̄th ‘hithe’, ‘landing place’, i.e. a place where lambs were put on board boat or taken ashore, no doubt in order to supply the meat markets of London on the other side of the river Thames.
Surname or Lastname
German and Jewish (Ashkenazic)
German and Jewish (Ashkenazic) : metonymic occupational name for a cutler, from Middle High German mezzer ‘knife’, from Old High German mezzirahs, mezzisahs, a compound of maz ‘food’, ‘meat’ + sahs ‘knife’, ‘sword’. The Jewish name is from German Messer ‘knife’ or Yiddish meser.German : occupational name for an official in charge of measuring the dues paid in kind by tenants, from an agent derivative of Middle High German mezzen ‘to measure’.English and Scottish : occupational name for someone who kept watch over harvested crops, Middle English, Older Scots mess(i)er, from Old French messier (see Messier).
Surname or Lastname
English
English : unexplained; possibly the same as 2.Probably an Americanized spelling of French Sain, a metonymic occupational name for a charcutier, someone who prepared cooked meats, from Old French sain ‘fat’.
Girl/Female
Biblical
Pure meat, just.
Surname or Lastname
English
English : apparently a nickname for a well-turned-out person, from the adjective trim ‘well-equipped’, ‘neatly made’. The word is first attested in the early 16th century, but may well have been in colloquial use much earlier.English : from an Old English personal name, Trymma.Irish : habitational name, originally de Truim, from a place in County Meath named Trim.
Surname or Lastname
English
English : metonymic occupational name for someone who worked in a meat or fish market, from Old English scamol ‘bench (on which meat was laid out for sale)’.English : possibly from an unattested Middle English personal name, Skammel, a diminutive of an Old Norse byname from skammr ‘short’.
Boy/Male
Irish
Meaning “â€fair-haired,â€â€ the name has been popular since the sixth century when St. Finbar came to an area of Cork that was being tormented by a serpent. The people begged him to do something to help them. One night he went to where the serpent was sleeping and sprinkled it with holy water. The angry serpent tore and devoured the land until she slithered into the sea at Cork Harbor. The track she left behind filled with water and became the River Lee and that’s why St. Finbar is the patron saint of Cork. It is said that the sun didn’t set for two weeks after Finbar’s death.
Girl/Female
Sikh
Foolish, Demented, Crazy for naam
Girl/Female
Tamil
Anandamaye | ஆநஂதமயீ
Joy permeated
Anandamaye | ஆநஂதமயீ
Surname or Lastname
English and Irish
English and Irish : unexplained; most probably a habitational name from a lost or unidentified place somewhere in South Wales or southern England. This name was established in County Meath, Ireland, soon after the Anglo-Norman invasion of the 12th century.Dutch : unexplained.Probably a respelling of German Tiling, a patronymic form of Thiel.
Surname or Lastname
English and Irish (of Norman origin)
English and Irish (of Norman origin) : from the Norman personal name Ham(b)lin, Hamelin, a double diminutive of Haimo (see Hammond). This was the name of a prominent family in County Meath in Ireland in the 13th–18th centuries, but is now rare there.Variant of French Hamelin.
Surname or Lastname
English
English : occupational name for a butcher. In part it is from Middle English flescher, an agent derivative of Old English flǣsc ‘flesh’, ‘meat’; in part a reduced form of Middle English fleschewere, Old English flǣschēawere, in which the second element is an agent noun from hēawan ‘to hew or cut’.
FERMENTED MEAT
FERMENTED MEAT
Boy/Male
Indian
Supernatural
Boy/Male
Tamil
Lover or joyful or glad
Girl/Female
Australian, French, German, Latin
Bright
Girl/Female
Bengali, Gujarati, Hindu, Indian
Made by Soil
Boy/Male
Scandinavian English
Prince.
Boy/Male
Australian, Danish, Dutch, French, German, Polish
Courageous; Helmet; Helmet Protection
Girl/Female
French, German, Italian, Welsh
Juniper Tree; White; Smooth; Soft; White Race
Boy/Male
Australian, Greek
Taming
Boy/Male
English
Gentle. Famous Bearer: Clement Moore, writer of 'Twas the Night Before Christmas'.
Boy/Male
Muslim/Islamic
Strong
FERMENTED MEAT
FERMENTED MEAT
FERMENTED MEAT
FERMENTED MEAT
FERMENTED MEAT
n.
The fermented wort before the spirit is extracted.
p. pr. & vb. n.
of Ferment
a.
Not fermented; unleavened; -- said of bread, loaves, etc.
n.
A mother substance, or antecedent, of an enzyme or chemical ferment; -- applied to such substances as, not being themselves actual ferments, may by internal changes give rise to a ferment.
a.
Demented; dementate.
n.
A bacteroid ferment.
n.
A fermented beverage made of honey and water; mead.
n.
The expressed juice of grapes, esp. when fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment.
a.
Tormented.
a.
Half-demented; half-witted.
imp. & p. p.
of Torment
a.
Having structure; capable of growth and development; organized; as, the formed or organized ferments. See Ferment, n.
imp. & p. p.
of Ferment
n.
A fermented liquor made from pears; pear cider.
n.
A fermented drink, or milk beer, made by the Turks.
n.
To cause ferment of fermentation in; to set in motion; to excite internal emotion in; to heat.
n.
Fermented wort used for making vinegar.
v. t. & i.
To ferment, or cause to ferment, again.
n.
A ferment.
n.
A liquor made of ale and honey fermented, with spices, etc.