[Red Badger]

I would add LUTEFISK as well....................

Lutefisk (Norwegian) or lutfisk (Swedish) pronounced [lʉːtfesk] in Northern and Central Norway, [lʉːtəfɪsk] in Southern Norway, [lʉːtfɪsk] in Sweden and in Finland (Finnish: lipeäkala)) is a traditional dish of some Nordic countries.

It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and lye (lut). It is gelatinous in texture. Its name literally means "lye fish".

And HAGGIS while we're at it...................

Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach[1] though now often in an artificial casing instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".[2]

It is believed that food similar to haggis (though not so named), perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt, was eaten from ancient times.[3][4][5]

[BuffaloJack]

Nobody mentioned the hundred year eggs popular in Asia.
Eggs are buried in acid soil until the shel just about goes away (a few months not actually a hundred years).

Also, nobody mentioned fish sauce.

[aft_lizard]

I think they have a different definition of “rotted food we are used to” than me.

That being said I wouldn’t consider haggis or lutefisk spoiled at all. Haggis is usually made fresh, and its pretty deliscious despite its reputation. Lutefisk is dried fresh and gets its texture from when it’s rehydrated, it’s texture is horrid(the smell is somehwat bad as well)

[Cboldt]

No mention of beer? Wine?

[FateAmenableToChange]

Haggis is honestly one of my favorite breakfast foods ever. You kind of have to wonder what went through someone’s head to invent something like that, but I am so very glad they did.

[WinMod70]

The Century Egg would be at #1 on my list.

[Freedom_Is_Not_Free]

I dont eat rotting food.

Pickles are not rotting cucumbers. Pickling in vinegar prevents rotting.

I dont eat rotting beef. The actual rot is trimmed from aged beef before serving.

Only the skin of cheese rots, and that is trimmed off.

[Little Ray]

They left out pepperoni and summer sausage which are “fermented” sausages.

[Tolerance Sucks Rocks]

To these, you can add rotten drinks, such as beer, wine and buttermilk.

Full disclosure: I love beer. Wine and buttermilk can go pound sand.

[IamConservative]

I’ve eaten a lot things in my life, but I think Ima pass on a fish head that has been rotting in a dirt hole.

I always thought “Boudin” was Cajun for “if I told you, you wouldn’t eat it.”

[laker_dad]

My home made sun pickles are crisp and spicy. Rotten cucumbers are mushy.

[kevkrom]

One of the oldest “rotted” foods is completely left off this list: sourdough bread.

[aomagrat]

I don’t see balut on that list.

[BlueLancer]

"KIMCHI - It's then allowed to sit in an air tight jar for a couple of days."

A couple of days!!! Heck, I can remember Koreans burying those big earthen jars sometime in September or October and not digging them up until the Springtime --- February or March or April!

It's really bad when they forget where they bury them and you unexpectedly dig one up while digging a fighting position.

[Pete from Shawnee Mission]

Surströmming...according to Japanese scientists, the smelliest food in the world. The British “Telegraph” video reporter describes it as smelling like “rotting dog poo.” All airlines have banned it from their flights.

Click link to watch the British reporter writhe and gag as a can of Surströmming is opened!

http://www.telegraph.co.uk/foodanddrink/foodanddrinkvideo/10681525/Surstromming-tasting-the-smelliest-food-in-the-world.html

I have never had the stuff. I am a Midwesterner; its hard for me to eat herring, which I will do at least once every decade, accompanied by a glass of Vodka. Gravlox on Rye with onion or dill is fine for me!

Also:

http://www.thelocal.se/20140210/swedish-expert-called-to-disarm-norway-fermented-herring-stink-bomb

“A Swedish fermented herring expert has been called to help “disarm” a 25-year-old can of the odorous Swedish delicacy that managed to literally raise the roof of a cabin in northern Norway.” (more at link)

[AFreeBird]

I’ll take a good, crisp Kosher Dill, over a cucumber any day.