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Fermentation Atlas

Peru

17 ferments from Peru, with how each is made.

17 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Arroz requemado (Ecuadorian fermented rice)Cereals and bread6–15 days
Ch'arki (charqui, charque)Meat5 days20 %
Chicha de jora (malted-maize chicha)Alcoholic drinks24 h – 15 days3.5–5.4
Chuño and tunta (freeze-dried potato) - boundary entryRoots and tubers21–30 days
Lupin ferments (tarwi tempeh, lupin miso)Soy and legumes5–10 days3.5–4.5
Masato / cassava chicha (Amazonian chewed-cassava beer)Alcoholic drinks24 h – 3 days4–4.5
Modern non-traditional tempeh (faba bean, lupin, oats)Soy and legumes6.1 days3.5–4.5
PanettoneCereals and bread18 h20–22 °C3.8–3.9
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks6–8 h3.1–3.6
Queso mantecoso de CajamarcaCheese5–6 days2–2.5 %
Queso pariaCheese30 min34 °C
Tocosh (fermented potato)Roots and tubers30 days – 8 months11–13 °C
Moraya (Andean white chuño soaked in still water)Roots and tubers20–30 days
Queso andino / quesillo andinoCheeseat least 21 days
ChampúsSoft drinks
Chicha de muko (chewed-maize chicha)Alcoholic drinks
Wari state brewery chicha at Cerro Baúl (maize and molle)Alcoholic drinks3–5 days

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