kortsudele

Kortsudele is a term originating from Estonian, generally referring to a type of fermented drink. These beverages are traditionally made by fermenting a mixture of water, sugar, and a starter culture, often including fruits or grains. The fermentation process results in a mildly alcoholic and effervescent drink, with a taste that can vary significantly depending on the ingredients used.

Historically, kortsudele was a common homemade beverage, prepared in households for personal consumption or small-scale social gatherings. The exact recipes and ingredients could differ between regions and families, leading to a diverse range of flavor profiles. Some variations might incorporate berries, herbs, or honey to enhance the taste and aroma.

The production method typically involves combining the base ingredients and allowing them to ferment at room temperature for a period of several days to weeks. During fermentation, yeast consumes the sugars, producing alcohol and carbon dioxide. The resulting liquid is then strained and can be consumed. The alcoholic content of kortsudele is usually low, comparable to that of a weak beer or cider. While not as widely known internationally as some other fermented beverages, kortsudele holds a place in Estonian folk traditions and culinary history.