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Fermentation Atlas

Canada

12 ferments from Canada, with how each is made.

12 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Cheese curdsCheese3–7 days4 °C
Cultured buttermilkFermented milkup to 3 daysup to 4 °C0.3 %
Ice wine (Eiswein, icewine)Alcoholic drinksat least 30 days15–17 °C4
IgunaqMeatat least 4 months5.5
Inuit aged meats and fish (seal, walrus, narwhal, whale, caribou, char)Meat30 days – 2 months2–23 °C
Monterey JackCheese21–42 days
Bleu BénédictinCheese24 h
Cidre de feu (Quebec fire cider)Alcoholic drinks
OkaCheese30 days – 2 months
Pepperoni (American fermented dry sausage)Meat
Riopelle de l'IsleCheese
Spruce beer (bière d'épinette)Alcoholic drinksup to 7 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