United States

51 ferments from United States, with how each is made.

51 entries listed here.

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Ferment	Kind	Main step	Temperature	Salt	pH
Acidophilus milk (US therapeutic sour milk, 1920s)	Fermented milk	36 h – 2 days	35 °C
Barrel-aged pepper mash hot sauce (Louisiana style)	Sauces and condiments	14 days – 3 years		6–10 %
Brick cheese	Cheese	at least 2 months	10 °C
Cheese curds	Cheese	24 h
Colby	Cheese	at least 2 months	at least 1.7 °C		5.1 → 5.4
Commercial bulk fermented cucumbers (full-sour salt stock)	Vegetables	up to 12 months		6 %	3–3.5
Cultured buttermilk	Fermented milk	up to 12 h	23–29 °C	0.3 %
Cultured sour cream	Fermented milk	at least 24 h	6 °C
Fermented soymilk (soy yogurt) — boundary	Soy and legumes	12–24 h	4 °C		4.5
Fruit and country wines (home fruit winemaking)	Alcoholic drinks	2–12 months
Hard kombucha	Alcoholic drinks	21 days	23 °C		2.6–2.7
Hawaiian shoyu	Sauces and condiments	6–18 months		5 %
Kosher dill pickles (half-sour and full-sour)	Vegetables	4–6 months		7 %	6.1–6.2 → 4.4
Liederkranz	Cheese	21–28 days	7 °C
Limburger	Cheese	at least 2 months	at least 2 °C		4.8
Lutefisk (boundary: lye-cured fish)	Other	5–7 days			9.8–10.9
Monterey Jack	Cheese	21–42 days
Non-grape fruit wines (cherry, sour-cherry, elderberry, mulberry, pomegranate, plum, pineapple)	Alcoholic drinks	2–12 months			3.4–3.6
Pepper Jack	Cheese
Pepperoni (American fermented dry sausage)	Meat	7–9 days	15 °C	2.5 %	5.7 → 5.1
Pineapple wine (Maui Blanc and Asian pineapple wines)	Alcoholic drinks	6–8 days	22 °C		3.9 → 3.8
Precision-fermented bovine lactoferrin	Other	3 days			6
Precision-fermented brazzein (sweet protein)	Other	29 h	30 °C		6
Pruno / hooch (prison wine)	Alcoholic drinks	2–8 days
Queso fresco	Cheese	30–40 min	32 °C	1.5–2 %	6.6–6.9
Quinoa (and pseudocereal) sourdough	Cereals and bread	8–10 days	30 °C		6.5 → 4
Red chilli mash for hot sauce (natural long fermentation)	Sauces and condiments	14 days – 3 years		6–10 %
Salt-rising bread	Cereals and bread	9–11 h	38–46 °C
San Francisco sourdough French bread	Cereals and bread	8 h	24–27 °C
Sauerkraut	Vegetables	7 days	18 °C	2–2.3 %	3.4–3.4
Stinky eggs (aged salmon roe)	Fish and seafood	10 min
Tabasco pepper mash	Sauces and condiments	up to 3 years
Tepa (stinkheads)	Fish and seafood	10 min
Winnimere	Cheese	2 months
Alaskan aged fish heads ('stinkheads') and aged marine-mammal flipper	Fish and seafood
Bayley Hazen Blue	Cheese	3–4 months
Bees wine (beer bees, Californian bees)	Alcoholic drinks	7 days
Bulgarian buttermilk (US)	Fermented milk
Carl Griffith's 1847 Oregon Trail sourdough starter	Cereals and bread	4–12 h	21–29 °C
Ciss'uq (pit-fermented herring or capelin)	Fish and seafood	14 days
Clabber / bonny clabber	Fermented milk
Fermented seal flipper	Meat
Harbison	Cheese	35 days
Herman (Hermann) cake starter	Cereals and bread	4 days
Humboldt Fog	Cheese	at least 21 days
Palu	Fish and seafood
Pleasant Ridge Reserve	Cheese
Red Hawk	Cheese	14 days
Rogue River Blue	Cheese	9–11 months
Spruce beer (bière d'épinette)	Alcoholic drinks	up to 7 days
Teleme (California)	Cheese	at least 20 days

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

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