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Fermentation Atlas

Armenia

16 ferments from Armenia, with how each is made.

16 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
MotalCheese3 months6–12 °C3 %5.3 → 4.71
Pastırma (Kayseri pastırması, Erzurum pastırması)Meat3–6 months0–4 °C6–8 %
Sourdough flatbreads of the Middle East and Caucasus (family)Cereals and breadat least 30 daysup to 2 %3.9
SulguniCheese6 h – 3 days8–12 °C14–22 %5–5.5
Acidophilin (atsidofilin)Fermented milk10–12 h
ChechilCheese5–10 min38–40 °C
SucukMeat10–20 days15–18 °C4.9–5
ChanakhCheese
Lori cheeseCheese
Matsoni / matsun / matzoonFermented milk6.6
NarineFermented milk10–16 h37–40 °C4.5
Non-grape fruit wines (cherry, sour-cherry, elderberry, mulberry, pomegranate, plum, pineapple)Alcoholic drinksup to 27 days22–24 °C
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks7–15 days
Pomegranate wine (Armenia)Alcoholic drinks
Russian dry-salted beetroot and salted beet topsVegetables
Zhazhik (Armenia)Cheese

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