Savanyítják

Savanyítják is a Hungarian term that generally refers to the process of souring or making something sour. This can encompass a variety of methods and applications, most commonly related to food preservation and preparation. In culinary contexts, it often describes the fermentation of vegetables, such as cucumbers (kovászos uborka) or cabbage (savanyú káposzta), where lactic acid bacteria convert sugars into lactic acid, resulting in a sour flavor and extending shelf life.

Beyond simple fermentation, the term can also refer to the addition of acidic ingredients to achieve a sour taste. This might involve using vinegar, lemon juice, or sour cream in recipes to balance sweetness or add complexity. In a broader sense, "savanyítják" can also describe the act of making something unpleasant or sour in an emotional or metaphorical context, though its primary usage is culinary. The cultural significance of preserved sour foods in Hungarian cuisine is substantial, playing a role in traditional meals and dietary habits.