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Fermentation Atlas

Georgia

19 ferments from Georgia, with how each is made.

19 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Acharuli chlechili (Adjarian chlechili)Cheese30 days – 2 months4–6 %
ChogiCheese30 days – 2 months2–4 %
KobiCheeseat least 2 months16–18 %
Orange wine (white wine with maceration, amber wine)Alcoholic drinksat least 30 days3 → 3.32
SulguniCheese6 h – 3 days8–12 °C14–22 %5–5.5
ChechilCheese5–10 min38–40 °C
Meskhuri chechili (Meskhetian chechili)Cheese5–10 min38–40 °C
Chacha (Georgian pomace spirit)Alcoholic drinks10–20 days
Georgian mzhave (Gurian red cabbage-beet pickle and others)Vegetables4–8 days
Guda (Tushetian)Cheese
ImeruliCheese
Jonjoli (pickled bladdernut flower buds)Vegetables
Kalti (Tusheti)Cheese
Matsoni / matsun / matzoonFermented milk6.6
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks7–15 days
Pomegranate wine (Armenia)Alcoholic drinks
Qvevri wine (Georgian buried-amphora wine)Alcoholic drinks
Svanuri sulguniCheese
TeniliCheese

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