savanyodó

Savanyodó is a Hungarian adjective describing something that is in the process of souring or acidifying, especially during fermentation or chemical processes. The word derives from savanyú (sour) and the suffix -odó, forming a present-participle meaning “becoming sour.” It is closely related to the verb savanyodik, meaning “to sour” or “to become acidified.”

In culinary and food-preservation contexts, savanyodó is used to describe foods undergoing fermentation, such as savanyodó káposzta (cabbage that is being salted and fermented) or other savanyodó termékek. In chemistry and biology, it can describe liquids or mixtures that are undergoing acidification (savanyodó oldat, savanyodó pH). The term emphasizes the ongoing nature of the process rather than a finished product.

Usage notes: while common in Hungarian culinary writing to describe processes, savanyodó is often replaced by phrases like fermentáció or savanyodási folyamat in formal or technical contexts. It functions as an attributive descriptor rather than a standalone noun.

See also: savanyítás, fermentáció, savanyú.