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Fermentation Atlas

Kazakhstan

15 ferments from Kazakhstan, with how each is made.

15 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Chalap (shalap, chalop)Fermented milk24 hup to 6 °C
Kumis (koumiss, qymyz, airag)Alcoholic drinks2–3 h18–20 °C → 4 °C3.3–5
Koumiss / qymyzFermented milk24 h – 2 days20–30 °C3.3–5
Shubat / qymyranFermented milk24 h – 2 days20–25 °C4
SucukMeat10–20 days15–18 °C4.9–5
Ayran (Kazakh and Kyrgyz household soured milk)Fermented milk
Buza (Tatar/Crimean millet boza, alcoholic)Alcoholic drinks
Chal (Turkmen fermented camel milk)Fermented milk3–4 days
IrimshikCheese
Maksym and bozo (Kyrgyz/Kazakh cereal drinks)Soft drinks
Qatiq / katykFermented milk6–10 h6.6
Qurt (Kazakh)Cheese
Snezhok ("Little snowball")Fermented milk4–8 h37–42 °C4.4–4.6
Suzma / chakka (Central Asian and Iranian strained qatiq)Fermented milk6–10 h40 °C4
Xinjiang nang (Uyghur naan) with sour dough starterCereals and bread

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