Eddike

Eddike is a term found in some Dutch-language contexts referring to vinegar, the acetic acid–containing liquid produced by the fermentation of ethanol. Vinegar has a long history of culinary and practical use, serving as a flavoring, preservative, and cleaning agent. The word eddike itself is not the standard modern Dutch term (which is azijn or asyn in many dialects) but appears in certain regional or historical spellings.

Production and composition: Vinegar is produced by the aerobic fermentation of alcoholic liquids by acetic acid bacteria. Industrial production often uses submerged or continuous fermentation with controlled aeration and nutrient feed, yielding a product with typical acetic acid concentrations of about 4–8% by volume and a pH around 2–3. Traditional or artisanal methods may involve surface fermentation in wooden vessels, where acetobacter convert alcohol over time. The base fermentation liquid can be wine, cider, beer, beer, or other fermentable substrates.

Varieties and uses: Common varieties include white distilled vinegar, apple cider vinegar, wine vinegar, and malt vinegar, each with distinct flavor profiles suited to different dishes. Vinegar is widely used for pickling, marinades, dressings, and flavor enhancement. It also functions as a cleaning agent due to its acidity, and has historical notes as a medicinal or home remedy in various cultures.

Storage and safety: Store eddike in a tightly sealed container in a cool, dark place. It is generally safe when used as intended, but undiluted vinegar can irritate skin or dental enamel; keep out of reach of children and avoid contact with sensitive surfaces without dilution.

See also: vinegar, acetic acid, fermentation.