järgusid
Järgusid is a term of Estonian origin that generally refers to a type of fermented grain product. Its exact definition and preparation can vary depending on the specific region or family tradition. Historically, it was a way to preserve grains and create a more digestible and flavorful foodstuff. The process typically involves allowing grains, such as rye or barley, to undergo a natural fermentation process, often aided by a starter culture. This fermentation can develop complex flavors and can also lead to the production of a small amount of alcohol.
The resulting järgusid is often described as having a sour or tangy taste and a somewhat pudding-like