Romania

19 ferments from Romania, with how each is made.

19 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
Brânză de Năsal	Cheese	25–30 days	14–15 °C	1 %	5.5 → 5.65
Brânză frământată de Teaca	Cheese	2–3 days		up to 3.5 %
Cașcaval de Săveni PGI	Cheese	at least 2 months	2–8 °C	1.5–3 %
Koji-cured and koji-aged meats	Meat	4 days	25–33 °C
Murături (Romanian brined pickles: varză murată and green tomatoes)	Vegetables	7–42 days	18–22 °C	0.6 % → 0.74 %
Orange wine (white wine with maceration, amber wine)	Alcoholic drinks	at least 30 days			3 → 3.32
Rejuvelac	Soft drinks	2 days	23–27 °C		3.8–4.3
Salam de Sibiu PGI	Meat	at least 2 months	10–15 °C	up to 5 %
Salt-fermented mushrooms (Eastern Europe)	Vegetables	14 days	4–6 °C	2 %	up to 4.5
Smetana	Fermented milk	24 h	20–35 °C
Telemea de Ibănești PDO	Cheese	at least 20 days	14–16 °C	12–22 %
Telemea de Sibiu	Cheese	21–30 days	12–18 °C	16–22 %
Brânză de burduf	Cheese	20 days – 2 months
Brânză de coșuleț	Cheese
Caș	Cheese	up to 14 days
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5
Salam de Nădlac	Meat	2–3 months
Whole-head sour cabbage	Vegetables	7–42 days	18–22 °C

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