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Fermentation Atlas

Finland

17 ferments from Finland, with how each is made.

17 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Birch sap wineAlcoholic drinks24 h – 3 days
Kvass (bread kvass)Soft drinks14 days10 °C4.2
Leipäjuusto / juustoleipä (squeaky cheese)Cheese1.5 h6.6
Lutefisk (boundary: lye-cured fish)Other5–7 days9.8–10.9
Sahti (Finnish juniper farmhouse ale)Alcoholic drinksat least 7 days0–11 °C
Solein (gas-fermented single-cell protein)Other10 days30 °C6.8
ViiliFermented milk16–24 h20–22.5 °C6.4–6.6 → 4.27
Åland shipwreck beer (1840s), a recovered historical beerAlcoholic drinks170 years2–4 °C
Aura (Aurajuusto)Cheese42 days
FilmjölkFermented milk12–36 h20–25 °C
Joutsenon rieska (Joutseno sour rieska)Cereals and bread
Kilju (Finnish sugar wine)Alcoholic drinksat least 3 days
KokkelipiimäFermented milk2 days
Munajuusto (egg cheese)Cheese24 h
OltermanniCheese
Piimä and kirnupiimäFermented milk15–24 h18–24 °C
TurunmaaCheese

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