Poland

24 ferments from Poland, with how each is made.

24 entries listed here.

Compare them

Ferment	Kind	Main step	Temperature	Salt	pH
Bryndza (Slovak / Podhale)	Cheese	10–13 days	12–22 °C	4–6 %	5.1–5.3
Bryndza Podhalańska PDO	Cheese	14 days
Bundz	Cheese	14 days			6.4
Fermented birch sap (berezovitsa, birch kvass)	Soft drinks	24 h – 6 days			6 → 3.18
Kvass (bread kvass)	Soft drinks	2–2.5 days	4 °C		3.5–4.7
Mead (base flow)	Alcoholic drinks	at least 12 months	15 °C
Oscypek	Cheese	3–7 days		2.8 %	5.3
Podpiwek (Polish "underbeer")	Soft drinks	14 days			6.7
Redykołka PDO	Cheese	3–7 days
Smetana	Fermented milk	24 h	20–35 °C
Teewurst / Rügenwalder Teewurst	Meat	2 days			5.3–5.5
Wielkopolski ser smażony	Cheese	2–3 days	16–27 °C
Žinčica (sheep-whey drink)	Fermented milk				up to 5.2
Żur / żurek starter (zakwas)	Cereals and bread	up to 4.9 months	10–20 °C	1.5 %
Boza	Soft drinks	24 h			6.1 → 3.5
Dereń kiszony (brined unripe cornelian cherries, 'Polish olives')	Fruit
Gołka (ser gazdowski)	Cheese			2.3–4.2 %	4.8–6.2
Kapusta kiszona (Polish sauerkraut)	Vegetables	14–42 days	18–22 °C	2 %
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5
Ogórki kiszone (Polish sour cucumbers)	Vegetables
Piwo kozicowe (Kurpie juniper beer)	Soft drinks
Salt-fermented mushrooms (Eastern Europe)	Vegetables	30 days – 2 months	5–10 °C	3–6 %
Traditional churn buttermilk (Europe)	Fermented milk	24 h – 2 days			4.6–5
Twaróg	Cheese

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