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Fermentation Atlas

Czechia

12 ferments from Czechia, with how each is made.

12 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Lager (bottom-fermented beer)Alcoholic drinks12 days0–4 °C4.1–4.8
Lovecký salám / Lovecká saláma TSGMeat14 days16–27 °Cup to 5.5
Niva (Jihočeská niva)Cheeseat least 28 days8 °C20 %
Olomoucké tvarůžky PGICheese14 days – 12 months4.5 %7.3
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks6–8 h3.1–3.6
SmetanaFermented milk24 h20–35 °C
Żur / żurek starter (zakwas)Cereals and breadup to 4.9 months10–20 °C1.5 %
HermelínCheese
Abertamský sýr (Abertam)Cheese
Dobrovodské kysané zelí (Dobrá Voda sauerkraut)Vegetables28–56 days12–15 °C
Kyselo (Krkonoše sourdough mushroom soup)Cereals and bread30 min
Naturally soured milk (Central and Eastern Europe)Fermented milk3.5–4.5

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