Õunhapet

Õunhapet is a term used in Estonian to refer to cider vinegar. It is a fermented product made from apple juice, where the sugars are converted into alcohol and then further oxidized into acetic acid. This process gives cider vinegar its characteristic sour taste and aroma.

Cider vinegar has been used for centuries for various purposes, including culinary applications, preservation of food, and as a traditional remedy. In cooking, it can be used in salad dressings, marinades, sauces, and as an ingredient in baking. Its acidity helps to tenderize meat and add a tangy flavor to dishes.

Historically, cider vinegar was also valued for its perceived health benefits. It was sometimes consumed diluted with water as a tonic or used topically for skin irritations. While some of these traditional uses are still practiced, scientific evidence supporting many of the purported health claims is limited or inconclusive.

The production of õunhapet typically involves two stages of fermentation. First, yeast converts the apple sugars into alcohol, creating a base for the vinegar. Second, acetic acid bacteria convert the alcohol into acetic acid, resulting in the final cider vinegar. The quality and flavor profile of õunhapet can vary depending on the type of apples used, the fermentation process, and aging. It is commonly found in grocery stores and specialty food shops in Estonia.