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Fermentation Atlas

The Americas

185 ferments from the Americas.

32 entries listed here.

Countries

Compare them

FermentKindMain stepTemperatureSaltpH
Cider (apple)Alcoholic drinks30 days – 6 months3–12 °C3.3–4
Cocoa bean fermentationCocoa, coffee and spice7–14 daysup to 65 °C6.5 → 4.7
Cultured sour creamFermented milkat least 24 h6 °C
Curtido (Salvadoran fermented cabbage relish)Vegetables4–14 daysup to 4.6
Ginger beer (brewed, ginger-beer plant or ginger bug)Alcoholic drinks4 days
Queso amasado (Carchi)Cheese24 h – 10 days5 °C6.8
Queso ColoniaCheese10–12 days8–11 °C
Palm wine (base flow)Alcoholic drinks28–42 days5.5 → 3.93
Queso de mano / GuayanésCheese7 days5.6
Boj (Q'eqchi' cane-maize drink)Alcoholic drinks3 days3.3
BorugaFermented milkup to 10 days4 °C
Carato de acupe (Venezuelan lightly fermented maize drink)Soft drinks
Early Mesoamerican cacao-pulp beverageAlcoholic drinks
Fermented sugarcane-juice wines (malamba, betsa, guarapo)Alcoholic drinks14 days
KiviaqMeat
Leche agria (Nicaraguan sour milk)Fermented milk16–20 h28 °C
Modern non-traditional tempeh (chickpea, fava, lupin, lentil, black bean, oat/barley)Soy and legumes24 h – 2 days30–32 °C4–5
Natilla and crema (Central American fermented cream)Fermented milk12–18 h20–30 °C
Quesillo (Honduras, Nicaragua)Cheese
Queso chancoCheese
Queso chaqueñoCheese24 h
Queso crinejaCheese
Queso de cabra (Chilean goat)Cheese
Queso de freírCheese
Queso duro blandito / queso secoCheese
Queso llanero / Guayanés / de añoCheese
Queso PalmitoCheese
Queso palmizuliaCheese24 h – 2 days
Queso telitaCheese
Queso TurrialbaCheeseup to 24 h
Sidra de PunucapaAlcoholic drinks
Vinagre criollo (Ecuadorian banana vinegar)Vinegar4–5 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