Russia

47 ferments from Russia, with how each is made.

47 entries listed here.

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Ferment	Kind	Main step	Temperature	Salt	pH
Acidophilin (atsidofilin)	Fermented milk	6–8 h	31–35 °C
Adyghe cheese (adygeysky syr)	Cheese	3 days	2–6 °C
Ayran	Fermented milk	3 h	42 °C	0.5 %	4
Birch sap wine	Alcoholic drinks	24 h – 3 days
Braga (Russian home grain mash and beer)	Alcoholic drinks	3–5 days
Brynza (Russia, Ukraine)	Cheese	30 days – 2.5 months	-4–6 °C	2–4 %
Chegen (cheghen)	Fermented milk	8–10 h
Fermented birch sap (berezovitsa, birch kvass)	Soft drinks				6 → 3.18
Kashk / qurut / kurut / aaruul / jameed / chortan	Fermented milk	10–12 h		2 %	4.6–4.7
Kefir (traditional grain kefir)	Fermented milk	12–24 h	23–25 °C		4.4
Kolbasny syr (smoked sausage cheese)	Cheese	3–4 h	45–55 °C
Koporye tea / Ivan-chai (fermented fireweed leaf tea)	Tea leaf	24 h – 3 days	29.5–30.5 °C
Koumiss / qymyz	Fermented milk	24 h – 3 days	20–30 °C		3.3–5
Kumis (koumiss, qymyz, airag)	Alcoholic drinks	2–3 h	18–20 °C → 4 °C		3.3–5
Kurunga	Fermented milk	8–10 h
Kvashenaya kapusta (Russian sauerkraut)	Vegetables	5–20 days	13–20 °C	2.5 %
Kvass (bread kvass)	Soft drinks	14 days	10 °C		4.2
Matsoni / matsun / matzoon	Fermented milk	12–20 h	4–6 °C
Rossiysky (Russian cheese)	Cheese	at least 2 months		1.3–1.8 %	5.2–5.4
Ryazhenka	Fermented milk	4–6 h	38–42 °C
Salt-fermented mushrooms (Eastern Europe)	Vegetables	14 days	4–6 °C	2 %	up to 4.5
Scalded-rye sourdough breads (Borodinsky and Baltic rye breads)	Cereals and bread	22 h	30–55 °C		4.1
Shimiin arkhi (milk spirit)	Alcoholic drinks	2–3 days	20 °C		3.3
Shubat / qymyran	Fermented milk	24 h – 2 days	20–25 °C		3.6–4.7
Smetana	Fermented milk	24 h	20–35 °C
Solyonye ogurtsy (Russian salted cucumbers)	Vegetables			2.5–3.5 %
Sulguni	Cheese	6 h – 3 days		14–22 %
Torshi / turşu (brine-fermented types)	Vegetables	30–40 days		12 %
Tvorog	Cheese	6–12 h			4–5.5
Caspian Sea yoghurt	Fermented milk	24 h – 3 days	20–30 °C
Buza (Tatar and Crimean millet boza, alcoholic)	Alcoholic drinks
Chapamo lovso	Fermented milk
Eremsek	Fermented milk
Irimshik	Cheese	30 min
Kamchatka pit-fermented fish	Fish and seafood
Küörchekh (kuerchekh)	Fermented milk
Kymys (Yakut koumiss)	Fermented milk
Mechnikovskaya prostokvasha (Mechnikov sour milk)	Fermented milk
Mochenye yabloki (soaked-fermented apples)	Fruit	12–14 days	15–18 °C
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5
Poza (Mordvin beet-rye drink)	Alcoholic drinks
Russian salt-fermented beetroot	Vegetables
Salted/fermented watermelon (solyonye or kvashenye arbuzy)	Fruit
Sour oat jellies (Scottish sowans and Russian oat kissel)	Cereals and bread	24 h – 7 days
Suorat	Fermented milk	5–6 h
Tarag	Fermented milk
Turakh (Chuvash fermented baked milk)	Fermented milk	12–14 h

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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