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Fermentation Atlas

Finland

21 ferments from Finland, with how each is made.

21 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Fermented birch sap (berezovitsa, birch kvass)Soft drinks24 h – 6 days6 → 3.18
Leipäjuusto / juustoleipä (squeaky cheese)Cheese1.5 h6.6
Lutefisk (boundary: alkali, not microbial)Other5–7 days9.8–10.9
Sahti (Finnish juniper farmhouse ale)Alcoholic drinksat least 7 days0–11 °C
ViiliFermented milk20–24 h20–25 °C4.3
Åland shipwreck beer (1840s), a recovered historical beerAlcoholic drinks
Aura (Aurajuusto)Cheese42 days
Birch sap wine / fermented birch sap (beryozovik)Alcoholic drinks
FilmjölkFermented milk12–36 h20–25 °C
Gravlax (historical buried form)Fish and seafood
Joutsenon rieska (Joutseno sour rieska)Cereals and bread
Kilju (Finnish sugar wine)Alcoholic drinksat least 3 days
KokkelipiimäFermented milk2 days
Koporye tea / Ivan-chai (fermented fireweed leaf tea)Tea leaf
Munajuusto (egg cheese)Cheese
OltermanniCheese
Piimä and kirnupiimäFermented milk16–24 h20–25 °C
Salt-fermented mushrooms (Eastern Europe)Vegetables30 days – 2 months5–10 °C3–6 %
Solein (gas-fermented single-cell protein)Other
Tätmjölk (butterwort-started ropy milk)Fermented milk24 h – 2 days
TurunmaaCheese

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