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Fermentation Atlas

Germany

51 ferments from Germany, with how each is made.

51 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Ale (top-fermented barley beer)Alcoholic drinks14 days20 °C5.5
Allgäuer Bergkäse PDOCheeseat least 4 months
Allgäuer Emmentaler PDOCheeseat least 3 months
Allgäuer Sennalpkäse PDOCheeseat least 3 months
Altenburger Ziegenkäse PDOCheeseat least 14 days
Berliner WeisseAlcoholic drinks2 days5.1
ButterkäseCheese3–4 days3.7 %5.7–5.9
Cider (apple)Alcoholic drinks30 days – 6 months3–12 °C3.3–4
Cultured (lactic) butterFermented milk12–15 h6–21 °C
Detmold three-stage rye sourdough (Detmolder Dreistufenführung)Cereals and bread15–25 h23–30 °C
Herman (Hermann) friendship cake starterCereals and bread4 days
Ice wine (Eiswein, icewine)Alcoholic drinksat least 30 days15–17 °C4
Lager (bottom-fermented beer)Alcoholic drinks12 days0–4 °C4.1–4.8
LandjägerMeat3 days24 °Cup to 2.5 %4.8
LimburgerCheeseat least 2 monthsat least 2 °C4.8
Mettwurst (raw-fermented forms)Meat28 h24 °C2.4 %5.6–5.6 → 4.74
MutschliCheese14 days – 3 monthsup to 15 °C
Nordhessische Ahle Wurscht g.g.A.Meatat least 28 days
ObatzdaCheese
QuarkCheese20 h58–60 °C4.5–4.7
Şalgam suyuSoft drinks8–10 days15–35 °C3.3–3.8
SauerkrautVegetables21–42 days16–24 °C2–2.3 %3.4–3.5
Teewurst / Rügenwalder TeewurstMeat2 days5.3–5.5
Handkäse (mit Musik)Cheese7–14 days
Allgäuer Weißlacker PDOCheese
Barrel-salted herring (matured)Fish and seafood
Bavaria Blu / CambozolaCheese
Bergader EdelpilzCheeseat least 35 days
Botrytised (noble rot) sweet wineAlcoholic drinks
Brottrunk (German lactic bread drink)Soft drinks
Bruder BasilCheese
Buckwheat sourdough with acetic acid bacteria (molasses-sweetened)Cereals and bread2 days
Cormé (service-tree fruit drink)Alcoholic drinks
Dickmilch (Setzmilch, Stockmilch)Fermented milk24 h – 2 days4.5
GoseAlcoholic drinks
Gose (historical, Goslar and Leipzig)Alcoholic drinks
Gruit aleAlcoholic drinks
Knieperkohl (Prignitz mixed-cabbage sour kraut)Vegetables
KochkäseCheese
Milbenkäse (mite cheese)Cheese3–12 months15 °C
Naturally soured milk (Central and Eastern Europe)Fermented milk3.5–4.5
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
Quinoa (and pseudocereal) sourdoughCereals and bread
RauchkäseCheese
RomadurCheese
Sauerkraut juice (Sauerkrautsaft)Vegetables
Sauerrüben (sour turnip)Vegetables14–28 days2 %
Spreewälder Gurken (Spreewald gherkins, PGI)Vegetables
Traditional churn buttermilk (Europe)Fermented milk24 h – 2 days4.6–5
WeinkäseCheese

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