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Fermentation Atlas

Hungary

19 ferments from Hungary, with how each is made.

19 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Borș (fermented bran liquid)Cereals and bread2–3 days14–15 °C3.4–3.8
Rögös túró TSGCheese4–20 h22–32 °C
SmetanaFermented milk24 h20–35 °C
Tokaji szamorodni (száraz and édes)Alcoholic drinksat least 2 years8–12 °C
Trappista (Hungary)Cheese21–28 days11–15 °C20.5–21.5 %4.8–5
Győr-Moson-Sopron megyei Csemege sajtCheese28–42 days18–20 °C
Liptauer (körözött)Cheese10–13 days12–22 °C4–6 %5.1–5.3
Botrytised (noble rot) sweet wineAlcoholic drinks
Csabai kolbász / Csabai vastagkolbász OFJMeat
GomolyaCheese
Gyulai kolbász / Gyulai pároskolbász OFJMeat
Karaván (füstölt sajt)Cheese
Kovászos uborka (Hungarian leavened cucumbers)Vegetables
Liptói túróCheese
Naturally soured milk (Central and Eastern Europe)Fermented milk3.5–4.5
PálpusztaiCheese14–21 days18 %
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)Alcoholic drinks7–15 days
Szegedi szalámi / Szegedi téliszalámi PDOMeat
Téliszalámi (Hungarian winter salami)Meat3–4 months

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