kasherointi

Kasherointi is the Finnish term for the process of making food kosher, meaning it adheres to Jewish dietary laws as outlined in the Torah. This practice is primarily associated with preparing meat. The core of kasherointi involves salting and soaking the meat to draw out blood, which is forbidden for consumption.

The process begins with rinsing the meat to remove any surface impurities. Then, it is soaked in cold water for about half an hour to an hour, after which it is placed on a sloped surface and thoroughly salted on all sides. The salt draws out the blood through osmosis. After salting, the meat is rinsed again to remove the salt and blood. This entire process must be done within 72 hours of slaughter, as older meat is considered more difficult to kasher properly.

While kasherointi is specifically related to kosher dietary laws, the term can sometimes be used more broadly in Finnish to refer to the thorough cleaning or purifying of something, though its primary meaning remains tied to Jewish food preparation. It is a significant ritual that ensures meat meets the strict requirements of kashrut.