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Fermentation Atlas

Ukraine

20 ferments from Ukraine, with how each is made.

20 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Bryndza (Slovak / Podhale)Cheese10–13 days12–22 °C4–6 %5.1–5.3
Brynza (Russia, Ukraine, Moldova)Cheese30 days – 2.5 months-4–6 °C2–4 %
Fermented birch sap (berezovitsa, birch kvass)Soft drinks24 h – 6 days6 → 3.18
Kvashenaya kapusta (Russian sauerkraut)Vegetables5–20 days13–20 °C2.5 %
Kvass (bread kvass)Soft drinks2–2.5 days4 °C3.5–4.7
SmetanaFermented milk24 h20–35 °C
TvorogCheese6–12 h4–5.5
Žinčica (sheep-whey drink)Fermented milkup to 5.2
Birch sap wine / fermented birch sap (beryozovik)Alcoholic drinks
Braga (Russian home grain/sugar mash)Alcoholic drinks
Brânză de burdufCheese20 days – 2 months
Dereń kiszony (brined unripe cornelian cherries, 'Polish olives')Fruit
HuslyankaFermented milk12 h6.6
Koporye tea / Ivan-chai (fermented fireweed leaf tea)Tea leaf
Mochenye yabloki (soaked-fermented apples)Fruit
Naturally soured milk (Central and Eastern Europe)Fermented milk3.5–4.5
RyazhenkaFermented milkat least 8 h85–95 °C6.5
Salt-fermented mushrooms (Eastern Europe)Vegetables30 days – 2 months5–10 °C3–6 %
Salted/fermented watermelon (solyonye or kvashenye arbuzy)Fruit
Solyonye ogurtsy (Russian salted cucumbers)Vegetables6–7 %

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