ättika

ättika is the Finnish term for vinegar, a dilute solution of acetic acid in water used in food preparation and cleaning. In its common household form, the acetic acid concentration is about 4 percent, though stronger versions (up to around 25 percent) are used for cleaning and descaling. Most edible vinegars are produced by the fermentation of ethanol by acetic acid bacteria, while some products may be produced synthetically.

Types commonly available include valkoviinietikka (white distilled vinegar), omenaviinietikka (apple cider vinegar), and malti etikka (malt vinegar). White vinegar is versatile for pickling, preserving, and flavoring sauces; apple cider vinegar is milder and often used in salads and marinades; malt vinegar has a stronger character and is popular with savory dishes. Vinegars can be derived from different base liquids, such as wine, cider, or beer, and may be flavored with herbs, fruit, or spices.

Production and characteristics: ethanol from sugar or starch is oxidized by acetic acid bacteria in the presence of oxygen to form acetic acid and water. The process can yield flavor variations depending on the base material, fermentation conditions, and aging. Edible vinegars sold for culinary use meet food-safety standards, while high-acid cleaning vinegars are not intended for consumption.

Storage and safety: store vinegar in a closed container away from light and heat. It is shelf-stable, but high acidity can corrode certain metals and damage surfaces. Do not mix with bleach or ammonia, as dangerous gases can form. Undiluted vinegar can irritate skin and eyes; always dilute for household use and keep out of reach of children.