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Fermentation Atlas

Ethiopia

21 ferments from Ethiopia, with how each is made.

21 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
African honey drinks (bessoudioury, iQhilika and others)Alcoholic drinks2 days30 °C3.6–3.8
Areki (Ethiopian distilled grain spirit)Alcoholic drinks5 days4.3
Ayib (Ethiopian cottage cheese)Cheese2.1–3 days30 °C
Booka (Guji Oromo honey wine in a cow bladder)Alcoholic drinks2–3 days2.9–3.1
Borde (Ethiopian maize/cereal sour beer)Alcoholic drinks44 h – 2 days3.5–4.1
Cheka (Konso/Dirashe vegetable–cereal beer)Alcoholic drinks30 days4.1 → 2.9
Ergo / irgoFermented milk24 h – 3 days16–18 °C3.5
Ersho (injera starter liquid)Starters and koji12 h – 3 days25 °C3.5–4
InjeraCereals and bread24 h – 3 days17–25 °C3.5
Jalebi (fermented-batter version)Cereals and bread0 min – 24 h3.5–5.3
Keribo (roasted-barley sweet drink)Soft drinksup to 2 days5.8 → 4.47
Kibe / qibe (Ethiopian sour-milk butter)Fermented milk2–7 days
Kocho (fermented enset) and bullaRoots and tubers2 days – 12 months7.2 → 4.15
Korefe (Ethiopian barley beer with gesho)Alcoholic drinks3 days3.7
Lahoh / canjeero / laxooxCereals and bread9.5–24 h
Metata ayibCheese15–20 days6.4 → 4
Ogol (Majangir honey wine with mange bark)Alcoholic drinks14 days3.8
Shamita (Ethiopian roasted-barley sour drink)Alcoholic drinks24 h4.6 %3.8–4.2
Sorghum and millet malt as a beer "starter" (Africa)Starters and koji3–5 days6.4 → 3.7
Tej (Ethiopian honey wine)Alcoholic drinks8–20 days3.7 → 3.29
Tella (talla)Alcoholic drinks10–20 days20–25 °C4.7 → 3.87

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made