Key Parameters
Temperature
6°C
4°C - 10°C
Time
36 hours
24 hours - 48 hours
Equipment
Glass bottles with tight-fitting lidsCheesecloth or a clean cotton clothA large container for fermentation
Steps
- 1.
Beshbarmak broth lightener (Kazakhstan): Aeration creates foamy texture to cut richness of horse meat stew
- 2.
Kyrgyz Chuchuk sausage marinade (Kyrgyzstan): Acidity tenderizes horsemeat while carbonation aids spice penetration
- 3.
Mongolian Airag ice (Mongolia): Frozen aerated milk creates shaved ice with probiotic benefits