Poland

23 ferments from Poland, with how each is made.

23 entries listed here.

Compare them

Ferment	Kind	Main step	Temperature	Salt	pH
Bryndza Podhalańska PDO	Cheese	14 days
Bundz	Cheese	14 days			6.4
Cultured nut 'cheeses' (cashew, almond, macadamia), boundary	Other	14 days	12 °C
Dereń kiszony (brined unripe cornelian cherries, 'Polish olives')	Fruit	42 days – 3 months	12 °C	5 %
Fermented birch sap (berezovitsa, birch kvass)	Soft drinks				6 → 3.18
Kapusta kiszona (Polish sauerkraut)	Vegetables	7–10 days	15–20 °C	2.5 %	3.1–3.8
Kvass (bread kvass)	Soft drinks	14 days	10 °C		4.2
Mead (base flow)	Alcoholic drinks	at least 12 months	15 °C
Ogórki kiszone (Polish sour cucumbers)	Vegetables	4 days		2–2.5 %	3.1–4.1
Orange wine (white wine with maceration, amber wine)	Alcoholic drinks	at least 30 days			3 → 3.32
Oscypek	Cheese	3–7 days		2.8 %	5.3
Piwo kozicowe (Kurpie juniper beer)	Soft drinks	up to 2 days
Podpiwek (Polish "underbeer")	Soft drinks	14 days			6.7
Potato beer (potato mash ferment)	Alcoholic drinks	2.6–2.9 days	31–33 °C		4.8–6
Redykołka PDO	Cheese	3–7 days
Ser koryciński swojski PGI	Cheese	at least 2 days	5–15 °C
Smetana	Fermented milk	24 h	20–35 °C
Teewurst / Rügenwalder Teewurst	Meat	2 days			5.3–5.5
Twaróg	Cheese	up to 24 h	up to 15 °C		4.2–4.3
Wielkopolski ser smażony	Cheese	2–3 days	16–27 °C
Żur / żurek starter (zakwas)	Cereals and bread	up to 4.9 months	10–20 °C	1.5 %
Gołka (ser gazdowski)	Cheese			2.3–4.2 %	4.8–6.2
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5

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