India

156 ferments from India, with how each is made.

156 entries listed here, page 1 of 2.

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Ferment	Kind	Main step	Temperature	Salt	pH
African oil-palm, raffia, coconut and date-palm wines (regional names)	Alcoholic drinks	35 days			3.5–4
Anishi (fermented taro-leaf cakes)	Vegetables	3–7 days			5.8
Appam / hoppers (toddy-leavened rice pancake)	Cereals and bread	3–5 h	28–30 °C	2 %	7 → 5.9
Arjia	Meat	15–20 days
Asava and Arishta (Ayurvedic self-fermented medicinal wines)	Alcoholic drinks	7 days – 5.9 months	20–35 °C
Atingba (Meitei rice beer) and yu (its distillate)	Alcoholic drinks	3–6 days
Axone / aakhone (akhuni)	Soy and legumes	7 days
Bekang (bekang um)	Soy and legumes	3–4 days	34–36 °C		5.5 → 8.34
Bhaati jaanr	Alcoholic drinks	6–9 days			6.3 → 3.21
Black and oolong tea "fermentation" (enzymatic oxidation)	Tea leaf	8–12 h
Cashew feni (caju feni)	Alcoholic drinks	2–3 days
Chaas / mattha / moru / majjige (traditional South Asian buttermilk)	Fermented milk
Chhaang (Tibetan and Himalayan barley beer)	Alcoholic drinks	2–3 days			4.1
Chhang (Ladakh barley beer) with phabs	Alcoholic drinks	3–10 days			6.5 → 4.03
Chhena	Cheese	12–17 min	70–90 °C
Chilika curd	Fermented milk				6.6 → 3.87
Cholai (Bengal country rice spirit)	Alcoholic drinks	5–10 days
Chubitchi (Garo rice beer)	Alcoholic drinks	7–30 days			3.9 → 3.15
Chulli (Kinnauri wild-apricot drink)	Alcoholic drinks	2–3 days
Chuwak / chuak (Tripuri rice beer and its distillate)	Alcoholic drinks	3 days			3.6–3.7
Curd- or khamir-leavened breads (bhatura, kulcha, naan, khamiri roti)	Cereals and bread	4 h		1 %
Dahi (curd)	Fermented milk	8–12 h	37–45 °C
Desi ghee from fermented cream (makkhan route)	Fermented milk	10–20 min	110–120 °C
Dhokla	Cereals and bread	18–20 h	16–23 °C	0.8 %
Dosa	Cereals and bread
Dry-salted lime pickle (nimbu ka achar, salt-only)	Fruit	7–28 days		25 %
Ekung, eup and hirring	Vegetables	30 days – 3 months			3.9–4
Emao	Starters and koji	3–4 days			3.8
Finger-millet and horse-gram dosa	Cereals and bread	16 h			6.6 → 4.2
Goyang	Vegetables	25–30 days	15–25 °C
Gundruk	Vegetables	5–10 days	18–22 °C	0 %	6.6 → 3.71
Hamei	Starters and koji	4–5 days			4.1–5.4
Handia (haria, hadiya)	Alcoholic drinks	5 days			4.3–4.7
Hard chhurpi	Cheese	30 days			5.7–6.3
Hawaijar	Soy and legumes	3 days	38 °C
Hentak	Fish and seafood	14 days			6.6
Himachal fermented wheat breads (bhatooru, siddu, chilra, marchu)	Cereals and bread	10 h	25 °C		5.9 → 4.18
Hor alank (Karbi rice beer)	Alcoholic drinks	2–9 days			3.5
Idli	Cereals and bread	12–14 h	20–30 °C	2 %	5.9–6.3 → 4.2
Idli / dosa batter — the urad (black gram) fermentation role	Cereals and bread	12–15 h	28–32 °C	0.9–2 %	6.3 → 4.5
Inziangsang (fermented and dried mustard leaf)	Vegetables	7–10 days	20–30 °C
Jaan and kacchi (Bhotiya, Uttarakhand) with balam starter	Alcoholic drinks	4–7 days
Jamma (geema)	Meat	15–20 days
Jou (Bodo rice beer)	Alcoholic drinks	3.8–9 days			4.1
Judima (Dimasa rice wine)	Alcoholic drinks	3–7 days			4.9
Kalari	Cheese	3–4 days			5–5.4
Kanji (black carrot)	Soft drinks	5–10 days			6 → 3.47
Kargyong	Meat	10–15 days			5.3–5.9
Khalpi	Vegetables	3–5 days
Khambir (Ladakhi leavened bread)	Cereals and bread	6–7 h
Khorisa (Assamese fermented bamboo shoot)	Vegetables	12 days	32 °C		6.4 → 4.09
Khyopeh	Meat	4–6 months			5.9
Kiad	Alcoholic drinks	2–3 days			3.4
Kinema	Soy and legumes	24 h – 3 days	28–32 °C
Kodo ko jaanr (finger-millet jaanr; base of tongba)	Alcoholic drinks	3–7 days	25–30 °C		4.1
Koozh (fermented millet and rice porridge drink)	Soft drinks	15–24 h			4.3–4.9
Kradi / Maish krej (Kashmiri kalari)	Cheese				5–5.4
Lassi	Fermented milk	18–24 h	23–24 °C		4–5
Lona ilish	Fish and seafood	4–6 months		0.2 % → 13.65 %	5.9 → 5.28
Lugri (Lahaul cereal beer)	Alcoholic drinks	2–7 days			2.8–3.6
Lung-siej (Khasi fermented bamboo shoot)	Vegetables	30 days – 2 months
Mahua (mahua flower liquor)	Alcoholic drinks	5–7 days	40–43 °C
Maireya (मैरेय)	Alcoholic drinks
Marcha (murcha)	Starters and koji	3–5 days			4.9–5.7
Maseura / masyaura (fermented black-gram balls, Nepal and Sikkim)	Soy and legumes	14 h	60 °C
Mesu	Vegetables	7–15 days			6.4 → 3.8
Mishti doi	Fermented milk	12–15 h	40–45 °C
Nchiangne (Naga sprouted-rice liquor)	Alcoholic drinks
Ngari	Fish and seafood	5–12 months		0 %	6.1–6.7
Opo, kala apang and ennog (Adi black rice beers with burnt husk)	Alcoholic drinks	4–20 days			4.2–4.3
Palm wine, Asian regional names (toddy, raa, kallu, tua, tuhak)	Alcoholic drinks	5 days			7.2 → 4.5
Paneer	Cheese	2 h
Panta bhat / pakhala / poita bhat (fermented cooked rice in water)	Cereals and bread	12 h	30 °C
Pazhaya sadam (Tamil Nadu overnight rice)	Cereals and bread	12 h	30 °C		7.3 → 4.86
Phab (phabs)	Starters and koji	5–7 days
Pit-cured fish (Tamil Nadu)	Fish and seafood	2–28 days		6.6 % → 10.2 %
Poita bhat (Assamese fermented rice)	Cereals and bread	12–16 h			6.8 → 5.39
Prasannā (प्रसन्ना), clear grain liquor	Alcoholic drinks	7 days			4.3–4.6
Rabadi / raabadi (millet and buttermilk ferment)	Cereals and bread	16 h
Raksi	Alcoholic drinks	7–25 days
Sa-um	Meat	2–5 days			6.6
Satchu	Meat	7–10 days			5.5
Sauvīraka and tuṣodaka, sour barley waters	Soft drinks	7 days
Sel roti	Cereals and bread	1–9 h	30 °C
Shidal	Fish and seafood	3–12 months	28 °C		4.4–6.2
Shrikhand (from chakka)	Fermented milk	12 h	7–10 °C		4.4–4.5
Sīdhu (सीधु), sugarcane-juice wine	Alcoholic drinks
Sinki	Vegetables	12 days – 3 months	30 °C		6.7 → 3.3
Soft chhurpi	Cheese	30–45 min			5.3–6.1
Soibum	Vegetables	3–12 months			3.9
Soidon	Vegetables	3–7 days			4.2
Suka ko masu	Meat	7–10 days
Sunda kanji (Tamil Nadu fermented rice drink)	Alcoholic drinks	3 days			3.6–3.8
Szegedi szalámi / Szegedi téliszalámi PDO	Meat	2–3 months			at least 5.6
Themsing (Monpa millet or barley beer)	Alcoholic drinks	12 months – 3 years
Thiat	Starters and koji	3–5 days			4.5–5
Tongba	Alcoholic drinks	6 months			4.1
Topli nu paneer (Surati paneer)	Cheese	31 min – 2.3 h	29.4–37.8 °C
Torani (Odia fermented rice-water drink)	Soft drinks	24 h			7.4 → 3.92
Tungrymbai	Soy and legumes	3–4 days	25–40 °C
Tungtap	Fish and seafood	3–6 months		10 %
Vanilla curing	Cocoa, coffee and spice	at least 2 months
Wadi / warri (sun-dried fermented black-gram nuggets, North India)	Soy and legumes	2.5–8 days	28–33 °C		5.6 → 4.9
Wadi / warri (sun-dried legume-paste dumplings)	Soy and legumes	2.5–8 days	29–33 °C		6 → 4.8
Xaj / rohi (Ahom rice beer)	Alcoholic drinks	7 days	25–30 °C		6 → 3.3
Xaj-pitha (Ahom rice wine starter)	Starters and koji	4–5 days			6 → 3.3
Zutho (Angami rice beer)	Alcoholic drinks	4–7 days			3.6
Young jackfruit brine pickle	Fruit	8–10 days		8 % → 15 %
Aam ka achar (mango oil pickle)	Fruit			20 %
Ambali (fermented ragi drink)	Soft drinks
Anarsa / anarase (soaked-rice jaggery sweet)	Cereals and bread	3 days
Apong (Mising/Adi rice beer)	Alcoholic drinks	7–10 days
Ara (Bhutanese grain spirit)	Alcoholic drinks
Avakaya (Andhra raw-mango mustard pickle)	Fruit
Bandel cheese	Cheese	at least 2 days
Bankhe-kham (Karbi cassava beer)	Alcoholic drinks	4–9 days
Banstangapani (fermented bamboo-shoot liquid, Nagaland)	Sauces and condiments
Bhallae / bhalle (fermented black-gram food, India)	Soy and legumes
Chartayshya	Meat	15–20 days
Chhi-um (Mizo fermented sesame)	Other	3 days
Chhu / sheden	Cheese
Chilu	Meat
Enduri pitha	Cereals and bread	5–6 h	at least 30 °C
Faapar ko jaanr (buckwheat jaanr)	Alcoholic drinks
Gahoon ko jaanr (wheat jaanr)	Alcoholic drinks
Gnuchi	Fish and seafood
Jao ko jaanr (barley jaanr)	Alcoholic drinks
Kalimpong cheese	Cheese
Kanji vada (Rajasthani mustard-water ferment)	Soft drinks	2–5 days
Karati, bordia and lashim	Fish and seafood
Kheuri	Meat	30 days – 2 months
Mādhvī / mādhvīka (ancient Indian mahua-flower or honey liquor)	Alcoholic drinks
Madua (Arunachal finger-millet beer)	Alcoholic drinks	4–7 days
Makai ko jaanr (maize jaanr)	Alcoholic drinks
Mingri, lohpani and bhangchang (Monpa successive-draw beers)	Alcoholic drinks	4–5 days
Nabadwip lal doi (red curd of Nabadwip)	Fermented milk	2–6 h
Napham	Fish and seafood	30 days – 2 months
Njetim and jegietsang dui (Naga fermented mustard-leaf paste)	Vegetables	10 days
Odisha fermented pithas (chakuli pitha, enduri pitha)	Cereals and bread	10 min
Other NE Indian soybean ferments (bemerthu, bekanthu, bezeithu, grep-chhurpi, peha, peron namsing, pehak)	Soy and legumes
Peruyaan	Soy and legumes	3–5 days
Simal tarul ko jaanr (cassava jaanr)	Alcoholic drinks
Sing sing (Indian barley drink)	Alcoholic drinks
Sinnamani (Gorkha freshly fermented radish)	Vegetables
Somar	Fermented milk
Sonti (Indian rice beer made with Rhizopus sonti)	Alcoholic drinks
Sujen (Deori rice beer)	Alcoholic drinks
Suka ko maacha	Fish and seafood
Sukuti (fish)	Fish and seafood
Sura (Kullu, Lag valley) with dhehli starter	Alcoholic drinks

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