Käymisellä

Käymisellä is the adessive form of the Finnish noun käyminen, meaning fermentation. The term denotes the fermentation process itself and is used to describe when and how fermentation occurs, as well as the condition of a product during fermentation. It is used in food science, microbiology, and beverage production to refer to the activity of microorganisms such as yeast and bacteria that convert sugars into alcohol, carbon dioxide, lactic acid, or other metabolites.

Käymisellä can refer to various contexts. In brewing and winemaking, it describes the fermentation of must or mash to produce alcohol and carbonation. In dairy and vegetable fermentations, it can refer to lactic acid fermentation that develops flavors and textures in products like yogurt, sauerkraut, or kimchi. In industrial settings, fermentation may be used to produce enzymes, organic acids, solvents, or other bio-based products. The term emphasizes the process as a phase or condition rather than a final product.

In usage, käymisellä marks timing (during fermentation) or method (by fermentation) and is common in recipes, production protocols, laboratory notes, and quality control discussions. It is generally associated with purposeful, controlled microbial activity, though language can also reflect natural fermentation processes.

See also: fermentation; lactic acid fermentation; alcoholic fermentation; brewing; winemaking.