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Fermentation Atlas

Slovenia

11 ferments from Slovenia, with how each is made.

11 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Bovški sir PDOCheeseat least 45 days
Istarski ovčji sir / Istrski ovčji sirCheese2–12 monthsup to 19 °C
Kraški zašink PGIMeatat least 2.8 months10–16 °Cup to 6 %
Mohant PDOCheeseup to 2 months12–16 °C
Nanoški sir PDOCheeseat least 2 months
Prleška tünka PGIMeatat least 30 days4–12 °C2.4–2.8 %
Šebreljski želodec PGIMeat3–5 months10–15 °C2.4–2.5 %
Tolminc PDOCheeseat least 2 months
Zgornjesavinjski želodec PGIMeatat least 3 months6–16 °C
Kraški ovčji sirCheese2–12 months15–18 °C1.5–2.5 %
Smreka (Bosnian juniper-berry drink)Soft drinks10–15 days

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