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Fermentation Atlas

Bhutan

17 ferments from Bhutan, with how each is made.

17 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Chhaang (Tibetan and Himalayan barley beer)Alcoholic drinks2–3 days4.1
Dahi (curd)Fermented milk8–12 h37–45 °C
DatshiCheese7 days5.2
GundrukVegetables5–10 days18–22 °C0 %6.6 → 3.71
Hard chhurpiCheese30 days5.7–6.3
KargyongMeat10–15 days5.3–5.9
KinemaSoy and legumes24 h – 3 days28–32 °C
Kodo ko jaanr (finger-millet jaanr; base of tongba)Alcoholic drinks3–7 days25–30 °C4.1
Marcha (murcha)Starters and koji3–5 days4.9–5.7
Sel rotiCereals and bread1–9 h30 °C
Shyow / sho (Tibetan and Himalayan yoghurt)Fermented milk24 h – 4 days6.8–12.6 °C6.5–6.5
SinkiVegetables12 days – 3 months30 °C6.7 → 3.3
Soft chhurpiCheese30–45 min5.3–6.1
Ara (Bhutanese grain spirit)Alcoholic drinks
ChiluMeat
KheuriMeat30 days – 2 months
Libi-ippa (Bhutan, unverified name)Soy and legumes

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