Hungary

21 ferments from Hungary, with how each is made.

21 entries listed here.

Compare them

Ferment	Kind	Main step	Temperature	Salt	pH
Borș (fermented bran liquid)	Cereals and bread	2–3 days	14–15 °C		3.4–3.8
Botrytised (noble rot) sweet wine	Alcoholic drinks	at least 3 years
Bryndza (Slovak / Podhale)	Cheese	10–13 days	12–22 °C	4–6 %	5.1–5.3
Csabai kolbász / Csabai vastagkolbász PGI	Meat	28–42 days	16–18 °C
Gomolya	Cheese	at least 7 days		1–2 %
Győr-Moson-Sopron megyei Csemege sajt	Cheese	21 days	13–15 °C	20–22 %	5.2–5.4
Gyulai kolbász / Gyulai pároskolbász PGI	Meat	14–16 days	16–18 °C
Liptauer (körözött)	Cheese	10–13 days	12–22 °C	4–6 %	5.1–5.3
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)	Alcoholic drinks	6–8 h			3.1–3.6
Rögös túró TSG	Cheese	4–20 h	22–32 °C
Smetana	Fermented milk	24 h	20–35 °C
Szegedi szalámi / Szegedi téliszalámi PDO	Meat	2–3 months			at least 5.6
Téliszalámi (Hungarian winter salami)	Meat	2–3 months			at least 5.6
Tokaji szamorodni (száraz and édes)	Alcoholic drinks	at least 2 years	8–12 °C
Trappista (Hungary)	Cheese	28 days	11–13 °C	1–2 %
Turoš	Cheese	7 days	19–22 °C	3.8 %	4.5
Karaván (füstölt sajt)	Cheese
Kovászos uborka (Hungarian leavened cucumbers)	Vegetables	at least 30 h	25–30 °C
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5
Pálpusztai	Cheese	14–21 days		18 %
Salam de Nădlac	Meat	2–3 months

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