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Fermentation Atlas

Peru

18 ferments from Peru, with how each is made.

18 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Chicha de jora (malted-maize chicha)Alcoholic drinks24 h – 15 days
PanettoneCereals and bread18 h20–22 °C3.8–3.9
Queso fresco (Mexico, Central and South America)Cheeseup to 7 daysup to 4 °C1.5–2 %6.6–6.9
Queso pariaCheese30 min34 °C
Tocosh (fermented potato)Roots and tubers3–6 months11–13 °C
Arroz requemado (Ecuadorian fermented rice)Cereals and bread6–15 days
Ch'arki (charqui, charque)Meat
ChampúsSoft drinks
Chicha de muko (chewed-maize chicha)Alcoholic drinks
Chuño and tunta / moraya (freeze-dried potato) - boundary entryRoots and tubers7–30 days
Kumis (Colombian)Fermented milk24 h – 3 days
Masato / cassava chicha (Amazonian chewed-cassava beer)Alcoholic drinks
Moraya (Peruvian white chuño soaked in still water)Roots and tubers
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks7–15 days
Queso andino / quesillo andinoCheese
Queso mantecoso de CajamarcaCheese5–6 days
Quinoa (and pseudocereal) sourdoughCereals and bread
Wari state brewery chicha at Cerro Baúl (maize and molle)Alcoholic drinks3–5 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