Here's a few more fermented foods that I can think of:
--olives --pickles (or pickled anything) --cheeses (also soy/rice/almond cheeses) --wine, beer, spirits --vinegars --dairy products, i.e. yogurt, kefir, sour cream, creme fraiche, etc. (and their soy alternatives) --sauerkraut --miso --natto --kimchi (I miss this. Must acquire some. I used to eat it almost everyday!!!) --yeast/bread --teas (i.e. green tea. alot of teas are preserved via fermentation) --smoked foods, i.e. fish --seasoned aged sausages --basically anything "brined" in a salt stock is fermented --mustard, ketchup, etc.