Kõrvalmusti

Kõrvalmusti, also known as "side-must," is a traditional Estonian dish that has gained popularity in recent years. It is a type of must, or fermented beverage, that is produced as a byproduct of the main fermentation process used to make traditional Estonian must. While the primary must is typically consumed or used for other purposes, the side-must, or kõrvalmusti, is often discarded or used for less desirable purposes.

The production of kõrvalmusti involves a secondary fermentation process that occurs when the main must is left to ferment for an extended period. This secondary fermentation can result in a beverage with a distinct flavor profile, often described as tangy, sour, or even slightly alcoholic. The exact composition and flavor of kõrvalmusti can vary depending on the specific fermentation process and the ingredients used.

Despite its less desirable reputation, kõrvalmusti has gained a following among those who appreciate unique and unconventional flavors. It is often enjoyed on its own or used as an ingredient in other dishes, such as marinades or sauces. Some enthusiasts also experiment with aging and blending different types of kõrvalmusti to create new and interesting flavor profiles.

In recent years, there has been a growing interest in preserving and promoting traditional Estonian foods, including kõrvalmusti. As a result, there are now several producers and purveyors of kõrvalmusti, offering a range of flavors and styles to suit different tastes. Whether enjoyed as a unique beverage or used as an ingredient in other dishes, kõrvalmusti remains an important part of Estonian culinary heritage.