Techniques
Traditional Georgian technique for boiling dumplings
Kefir fermentation is a process of fermenting milk using kefir grains.
Symbiotic culture of bacteria and yeasts (SCOBY) converts fruit sugars into acetic acid while preserving probiotics.
Uncontrolled fermentation using ambient microbiota.
Dough shaping technique that creates a vessel for molten cheese filling.
The biochemical conversion of grape sugars into ethanol and complex aromatic compounds through yeast metabolism.
Traditional Georgian dumpling from the Caucasus region, filled with spiced meat and herbs, steamed or boiled.
Water kefir fermentation is a process that involves the use of a SCOBY to ferment a sweetened water solution.
A symbiotic fermentation of wheat and dairy creating shelf-stable nutrition.
Kefir fermentation is a traditional technique from the Caucasus region, producing a probiotic-rich beverage.
Khinkali steaming is a traditional Georgian technique for cooking dumplings.