Russia

56 ferments from Russia, with how each is made.

56 entries listed here.

Compare them

Ferment	Kind	Main step	Temperature	Salt	pH
Ayran	Fermented milk	3 h	42 °C	0.5 %	4
Brynza (Russia, Ukraine, Moldova)	Cheese	30 days – 2.5 months	-4–6 °C	2–4 %
Fermented birch sap (berezovitsa, birch kvass)	Soft drinks	24 h – 6 days			6 → 3.18
Kefir (traditional grain kefir)	Fermented milk	12–24 h	23–25 °C		4.4
Kombucha	Soft drinks	7–14 days	18–26 °C		2.5–4.2
Kumis (koumiss, qymyz, airag)	Alcoholic drinks	2–3 h	18–20 °C → 4 °C		3.3–5
Kvashenaya kapusta (Russian sauerkraut)	Vegetables	5–20 days	13–20 °C	2.5 %
Kvass (bread kvass)	Soft drinks	2–2.5 days	4 °C		3.5–4.7
Scalded-rye sourdough breads (Borodinsky, Latvian rupjmaize, Lithuanian, Estonian leib)	Cereals and bread	22 h	30–55 °C		4.1
Shimiin arkhi (milk spirit)	Alcoholic drinks	2–3 days	20 °C		3.3
Smetana	Fermented milk	24 h	20–35 °C
Sulguni	Cheese	6 h – 3 days	8–12 °C	14–22 %	5–5.5
Torshi / turşu (brine-fermented types)	Vegetables	30–40 days		12 %	4
Tvorog	Cheese	6–12 h			4–5.5
Acidophilin (atsidofilin)	Fermented milk	10–12 h
Boza	Soft drinks	24 h			6.1 → 3.5
Chechil	Cheese	5–10 min	38–40 °C
Chegen (cheghen)	Fermented milk	2 days	100 °C
Isgelen tarag	Fermented milk	24 h			6.6
Koumiss / qymyz	Fermented milk	24 h – 2 days	20–30 °C		3.3–5
Shubat / qymyran	Fermented milk	24 h – 2 days	20–25 °C		4
Sucuk	Meat	10–20 days	15–18 °C		4.9–5
Birch sap wine / fermented birch sap (beryozovik)	Alcoholic drinks
Braga (Russian home grain/sugar mash)	Alcoholic drinks
Caspian Sea yoghurt	Fermented milk				6.6
Chapamo lovso	Fermented milk
Dereń kiszony (brined unripe cornelian cherries, 'Polish olives')	Fruit
Eremsek	Fermented milk
Huslyanka	Fermented milk	12 h			6.6
Kashk / qurut / kurut / aaruul / jameed / chortan	Fermented milk	1 h			4.3
Khuruud	Cheese
Kislaya ryba (Kamchatka "sour fish")	Fish and seafood
Kolbasny syr	Cheese
Koporye tea / Ivan-chai (fermented fireweed leaf tea)	Tea leaf
Küörchekh (kuerchekh)	Fermented milk
Kurunga	Fermented milk	24 h
Kymys (Yakut koumiss)	Fermented milk	24 h – 2 days	26–28 °C
Matsoni / matsun / matzoon	Fermented milk				6.6
Mechnikovskaya prostokvasha (Mechnikov sour milk)	Fermented milk	4–6 h	40–45 °C		4.4–4.6
Mochenye yabloki (soaked-fermented apples)	Fruit
Naturally soured milk (Central and Eastern Europe)	Fermented milk				3.5–4.5
Non-grape fruit wines (cherry, sour-cherry, elderberry, mulberry, pomegranate, plum, pineapple)	Alcoholic drinks	up to 27 days	22–24 °C
Poza (Mordvin beet-rye drink)	Alcoholic drinks
Qatiq / katyk	Fermented milk	6–10 h			6.6
Rossiysky / Poshekhonsky / Kostromskoy / Sovetsky	Cheese
Russian dry-salted beetroot and salted beet tops	Vegetables
Ryazhenka	Fermented milk	at least 8 h	85–95 °C		6.5
Salt-fermented mushrooms (Eastern Europe)	Vegetables	30 days – 2 months	5–10 °C	3–6 %
Salted/fermented watermelon (solyonye or kvashenye arbuzy)	Fruit
Snezhok ("Little snowball")	Fermented milk	4–8 h	37–42 °C		4.4–4.6
Solyonye ogurtsy (Russian salted cucumbers)	Vegetables			6–7 %
Sour oat jellies (Scottish sowans and Russian oat kissel)	Cereals and bread	24 h – 7 days
Suorat	Fermented milk	5–6 h
Suzma / chakka (Central Asian and Iranian strained qatiq)	Fermented milk	6–10 h	40 °C		4
Tarag	Fermented milk				6.6
Turakh (Chuvash fermented milk)	Fermented milk	12–14 h	27–30 °C

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