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Fermentation Atlas

Nepal

38 ferments from Nepal, with how each is made.

38 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
ArjiaMeat15–20 days
Bhaati jaanrAlcoholic drinks6–9 days6.3 → 3.21
Chaas / mattha / moru / majjige (traditional South Asian buttermilk)Fermented milk
Chhaang (Tibetan and Himalayan barley beer)Alcoholic drinks2–3 days4.1
ChhenaCheese12–17 min70–90 °C
Dahi (curd)Fermented milk8–12 h37–45 °C
Desi ghee from fermented cream (makkhan route)Fermented milk10–20 min110–120 °C
GoyangVegetables25–30 days15–25 °C
GundrukVegetables5–10 days18–22 °C0 %6.6 → 3.71
Hard chhurpiCheese30 days5.7–6.3
Jamma (geema)Meat15–20 days
Juju dhau (king curd)Fermented milk3–4 h
KargyongMeat10–15 days5.3–5.9
KhalpiVegetables3–5 days
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
Maseura / masyaura (fermented black-gram balls, Nepal and Sikkim)Soy and legumes14 h60 °C
MesuVegetables7–15 days6.4 → 3.8
RaksiAlcoholic drinks7–25 days
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
Suka ko masuMeat7–10 days
TongbaAlcoholic drinks6 months4.1
Aam ka achar (mango oil pickle)Fruit20 %
ChartayshyaMeat15–20 days
Faapar ko jaanr (buckwheat jaanr)Alcoholic drinks
Gahoon ko jaanr (wheat jaanr)Alcoholic drinks
Jao ko jaanr (barley jaanr)Alcoholic drinks
Makai ko jaanr (maize jaanr)Alcoholic drinks
Mana and manapuStarters and koji
Simal tarul ko jaanr (cassava jaanr)Alcoholic drinks
SomarFermented milk
Suka ko maachaFish and seafood
Sukuti (fish)Fish and seafood
Thwon (Newar rice beer)Alcoholic drinks7 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