Kääritud

Kääritud is an Estonian term meaning "fermented." It describes products or processes in which microorganisms such as yeasts or lactic acid bacteria convert carbohydrates into acids, gases, or alcohol. The word comes from the Estonian verb kääritama, to ferment.

In culinary and food contexts, kääritud refers to foods produced by fermentation. Fermentation is used to preserve foods, develop flavors, and alter textures. Common categories include fermented dairy products, preserved vegetables, and breads made with natural or added cultures. In Estonia and other contexts, traditional fermentation has helped extend the shelf life of seasonal produce and contribute characteristic flavors to dishes.

Modern production often uses controlled starter cultures to standardize results, but traditional methods with naturally occurring microbes remain in use for heritage foods. Fermented products may contain beneficial bacteria and can influence digestion and gut flora, though benefits vary and not all fermented foods are probiotic.

Safety and storage: Fermented foods should be prepared with clean equipment and ingredients, and kept at appropriate temperatures. Time, salt content, and temperature influence safety and flavor. If a product develops strong off-odors, unusual mold, or slime, it should be discarded.

See also: fermentation; lacto-fermentation; sourdough; probiotics.