Germany

52 ferments from Germany, with how each is made.

52 entries listed here.

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Ferment	Kind	Main step	Temperature	Salt	pH
Allgäuer Bergkäse PDO	Cheese	4 months
Allgäuer Emmentaler PDO	Cheese	3 months
Allgäuer Sennalpkäse PDO	Cheese	at least 3 months
Allgäuer Weißlacker PDO	Cheese	12–15 months	6–8 °C	20–22 %
Altenburger Ziegenkäse PDO	Cheese	8–10 days
Berliner Weisse	Alcoholic drinks	2 days			5.1
Botrytised (noble rot) sweet wine	Alcoholic drinks	at least 3 years
Buckwheat sourdough with acetic acid bacteria (molasses-sweetened)	Cereals and bread	24 h – 2 days
Butterkäse	Cheese	3–4 days		3.7 %	5.7–5.9
Cider (apple)	Alcoholic drinks	at least 42 days			3.3–4
Cormé (service-tree fruit drink)	Alcoholic drinks	4–5 days
Dickmilch (Setzmilch, Stockmilch)	Fermented milk	12–20 h	20–45 °C
Gose (historical, Goslar and Leipzig)	Alcoholic drinks	2.3–2.8 months
Gruit ale	Alcoholic drinks				3.4–3.6
Handkäse (mit Musik)	Cheese	7–14 days			up to 4.2
Harzer Käse	Cheese	at least 5 days	15 °C
Herve PDO	Cheese	35 days – 2 months
Ice wine (Eiswein, icewine)	Alcoholic drinks	at least 30 days	15–17 °C		4
Kochkäse	Cheese	2–7 days	15 °C
Lactic-fermented cassava leaves (experimental and feed)	Vegetables	21–28 days	27–37 °C		5.5
Lager (bottom-fermented beer)	Alcoholic drinks	12 days	0–4 °C		4.1–4.8
Landjäger	Meat	24 h – 2 days		up to 2.5 %	4.8
Limburger	Cheese	at least 2 months	at least 2 °C		4.8
Liptauer (körözött)	Cheese	10–13 days	12–22 °C	4–6 %	5.1–5.3
Mettwurst (raw-fermented forms)	Meat	28 h	24 °C	2.4 %	5.6–5.6 → 4.74
Mutschli	Cheese	14 days – 3 months	up to 15 °C
Nordhessische Ahle Wurscht g.g.A.	Meat	at least 28 days
Obatzda	Cheese
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)	Alcoholic drinks	6–8 h			3.1–3.6
Potato beer (potato mash ferment)	Alcoholic drinks	2.6–2.9 days	31–33 °C		4.8–6
Quark	Cheese	20 h	58–60 °C		4.5–4.7
Quick or generator (trickle) process vinegar	Vinegar	up to 7 days
Quinoa (and pseudocereal) sourdough	Cereals and bread	8–10 days	30 °C		6.5 → 4
Romadur	Cheese	8–14 days	6–7 °C
Sauerkraut	Vegetables	7 days	18 °C	2–2.3 %	3.4–3.4
Sauerkraut juice (Sauerkrautsaft)	Vegetables	14 days		1.7 %	3.7
Sauerrüben (sour turnip)	Vegetables	35–42 days	20 °C	2.5 %
Spreewälder Gurken (Spreewald gherkins, PGI)	Vegetables			up to 3 %
Teewurst / Rügenwalder Teewurst	Meat	2 days			5.3–5.5
Tilsiter (German, incl. Holsteiner Tilsiter PGI)	Cheese	at least 35 days			5.1–5.3
Brottrunk (German lactic bread drink)	Soft drinks	25–35 days	up to 40 °C		3
Bavaria Blu / Cambozola	Cheese
Bergader Edelpilz	Cheese	at least 35 days
Bruder Basil	Cheese
Detmold three-stage rye sourdough (Detmolder Dreistufenführung)	Cereals and bread	15–25 h	23–30 °C
Gose	Alcoholic drinks
Herman (Hermann) cake starter	Cereals and bread	4 days
Knieperkohl (Prignitz mixed-cabbage sour kraut)	Vegetables	28 days – 2.3 months
Mainzer Käse	Cheese
Milbenkäse (mite cheese)	Cheese
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5
Weinkäse	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

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