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Fermentation Atlas

Armenia

14 ferments from Armenia, with how each is made.

14 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Acidophilin (atsidofilin)Fermented milk6–8 h31–35 °C
Brynza (Russia, Ukraine)Cheese30 days – 2.5 months-4–6 °C2–4 %
ChechilCheese5–10 min38–40 °C
Kvass (bread kvass)Soft drinks14 days10 °C4.2
Matsoni / matsun / matzoonFermented milk12–20 h4–6 °C
MotalCheese3 months6–12 °C3 %5.3 → 4.71
NarineFermented milk24 h – 2 days37–38 °C
Non-grape fruit wines (cherry, sour-cherry, elderberry, mulberry, pomegranate, plum, pineapple)Alcoholic drinks2–12 months3.4–3.6
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks6–8 h3.1–3.6
Pomegranate wine (Armenia)Alcoholic drinks6 months
Sourdough flatbreads of the Middle East and Caucasus (family)Cereals and bread5 days3.9
ChanakhCheese
Lori cheeseCheese
Zhazhik (Armenia)Cheese

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