Jäähileviinit

Jäähileviinit are a traditional Finnish method of fermenting and preserving berries, particularly cloudberries (*Rubus chamaemorus*), but also other berries such as lingonberries (*Vaccinium vitis-idaea*) or bilberries (*Vaccinium myrtillus*). The process involves freezing the berries in snow or ice, which slows fermentation and creates a unique, tangy flavor profile. This technique has been used for centuries by indigenous Sámi people and Finnish rural communities, particularly in northern regions where berries are abundant during summer.

The preparation begins by collecting ripe berries, which are then spread thinly on a surface, such as birch bark or a wooden tray, and covered with snow or ice. The mixture is left to ferment naturally over several weeks, during which the berries undergo partial fermentation due to wild yeast and bacteria present in the environment. The result is a semi-liquid, slightly effervescent product with a distinct sour and sweet taste, often used as a condiment, dessert, or ingredient in traditional dishes like *poronkäristys* (reindeer stew) or *piirakka* (pastry).

Jäähileviinit can be stored for months in a cool, dark place, though their flavor may mellow over time. The fermentation process varies depending on environmental conditions, such as temperature and humidity, which influence the final texture and acidity. While cloudberries are the most commonly used, other berries may be combined or used alone, depending on availability and preference.

Today, jäähileviinit remain a cultural staple in Finland, often enjoyed as a nostalgic treat or served in high-end restaurants as a gourmet delicacy. The method reflects Finland’s deep connection to nature and seasonal preservation techniques, blending tradition with a distinctive culinary experience.