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Fermentation Atlas

Georgia

22 ferments from Georgia, with how each is made.

22 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Acharuli chlechili (Adjarian chlechili)Cheese30 days – 2 months4–6 %
Chacha (Georgian pomace spirit)Alcoholic drinks5–6 months
ChechilCheese5–10 min38–40 °C
ChogiCheese30 days – 2 months2–4 %
DambalkhachoCheese30 days – 2 months2–4 %
Guda (Tushetian)Cheeseat least 2 monthsup to 22 °C
ImeruliCheese3–4 h
KobiCheeseat least 2 months16–18 %
Kvass (bread kvass)Soft drinks14 days10 °C4.2
Matsoni / matsun / matzoonFermented milk12–20 h4–6 °C
Meskhuri chechili (Meskhetian chechili)Cheese5–10 min38–40 °C
Orange wine (white wine with maceration, amber wine)Alcoholic drinksat least 30 days3 → 3.32
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks6–8 h3.1–3.6
Pomegranate wine (Armenia)Alcoholic drinks6 months
Qvevri wine (Georgian buried-amphora wine)Alcoholic drinks5–6 months12–14 °C
SulguniCheese6 h – 3 days14–22 %
Svanuri sulguniCheese17–18 %
TeniliCheese2–3 days10–11 °C
Caspian Sea yoghurtFermented milk24 h – 3 days20–30 °C
Georgian-style cabbage with beetroot (mzhave)Vegetablesup to 8 days
Jonjoli (pickled bladdernut flower buds)Vegetables
Kalti (Tusheti)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