säuert

Säuert is the third-person singular present tense of the German verb säuern. The verb means to make something sour or to acidify it, i.e., to increase its acidity. The past participle is gesäuert. The process or result of this acidification is called Säuerung.

In culinary and food-technical contexts, säuern describes adding acid to foods or drinks to balance flavors, preserve them, or adjust texture. Common acids used are citric acid, lemon juice, or vinegar. Säuern also appears in fermentation, where acidity develops through microbial activity, especially lactic acid bacteria. This is central to processes like sauerkraut, yogurt, and sourdough, where the sour flavor and lower pH are characteristic outcomes. In such uses, Säuerung can influence texture, aroma, and shelf life, and is often discussed alongside measurements of acidity (pH or Säuregehalt).

In chemistry and industry, säuern denotes decreasing the pH of a solution by adding acid. It is relevant in preparing chemical solutions, dyeing processes, food processing, and metal finishing, where controlled acidification is required. The term is closely tied to the broader concept of acidity and the root Sauer (sour), with cognates in related Germanic languages and the English word “sour.”