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A2 verb #9,000 よく出る 8分で読める

يُخمّر

yukhammir 上位9,000

練習する例文メモとヒント يُخمّر 30秒で

解説 يُخمّر in your Level:

At the A1 level, you should learn 'yukhammir' as a word related to basic food. Think of it as 'making bread grow.' In Arabic, when we want to make bread, we use yeast (khamira). The process of the bread getting bigger in a warm place is described by this verb. You might hear a teacher say, 'The baker ferments the dough.' It is a simple action verb at this stage. You don't need to know the chemistry, just that it's something we do to flour and water to make it tasty. Focus on the present tense 'yukhammir' (he ferments) and the noun 'khamira' (yeast). This word helps you describe what happens in a kitchen. It's about the magic of food changing shape. Imagine a small ball of dough becoming a big loaf; that is the work of 'yukhammir'. You can use it in simple sentences like 'I ferment the dough' or 'The yeast ferments the sugar.' It's a great word to expand your kitchen vocabulary beyond just 'cooking' or 'eating.'

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At the A2 level, you begin to use 'yukhammir' in more specific culinary contexts. You can describe recipes or talk about traditional foods like yogurt (Zabadi) or pickles (Mukhalal). You will notice that 'yukhammir' is a Form II verb, which means it has a 'shadda' on the middle letter. This gives it a causative meaning: you are *causing* the fermentation to happen. You might use it to explain why bread is fluffy or why some milk is sour. You can also start using it in the past tense 'khammara' (he fermented). For example, 'Yesterday, I fermented the vegetables.' This level is about connecting the verb to daily life and chores. You might also encounter the word in simple stories about village life where people make their own cheese. It's a step up from A1 because you are now identifying the specific biological process in a variety of foods, not just bread. You are also becoming more aware of the verb's structure and how it changes with different subjects (I, you, we).

At the B1 level, you can use 'yukhammir' to discuss health, nutrition, and traditional crafts. You might read an article about the benefits of fermented foods for the gut. Here, the word becomes part of a larger conversation about wellness. You will also learn the reflexive form 'yatakhammar' (it ferments), which is used when the substance is the subject. For instance, 'The juice ferments if left in the sun.' You can now compare 'yukhammir' with other verbs like 'yurayyib' (to curdle milk) or 'yukhal-lil' (to pickle). You are also able to use the word in the context of hobbies, like brewing tea or making artisanal bread. Your sentences will become more complex, using 'because' or 'in order to.' For example, 'We ferment the dough in order to make it light and airy.' You are also starting to see how the root Kh-M-R appears in other words, like 'mukhmar' (fermented) or 'takhmir' (the process of fermentation). This level bridges the gap between the kitchen and more formal or scientific descriptions.

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At the B2 level, you should be comfortable using 'yukhammir' in technical, scientific, or industrial discussions. You can describe how a factory ferments organic waste to create energy or how pharmaceutical companies use fermentation to produce insulin or antibiotics. You will understand the nuances between 'yukhammir' and its synonyms in a professional context. You might encounter this word in news reports about agricultural exports or food safety regulations. At this level, you can also handle the figurative uses of the word. For example, you might read a political analysis where the author says, 'The economic crisis is fermenting social unrest.' Here, you understand that 'yukhammir' implies a slow, internal growth of a powerful force. You can use the verb in debates about traditional versus modern food production. Your grammar should be precise, correctly applying the Form II patterns in all tenses, including the passive voice 'yukhammar' (it is being fermented).

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At the C1 level, you explore the literary and philosophical depths of 'yukhammir'. You will find this verb in classical poetry or modern literature, where it is used to describe the maturation of the soul, the brewing of a revolution, or the 'covering' of the intellect. Since the root Kh-M-R also leads to 'khamr' (wine), which 'covers' the mind, you will understand the complex linguistic relationship between these terms. You can analyze how authors use fermentation as a metaphor for time, change, and secrecy. Your vocabulary will include rare derivatives and you will be able to discuss the etymology of the root across different Semitic languages. You might write an essay on the history of bread in the Middle East, using 'yukhammir' to describe both the physical process and the cultural significance. You are also able to distinguish between very subtle shades of meaning, such as the difference between fermentation, aging, and decay, and choose the exact Arabic verb to express each one.

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At the C2 level, you have a masterly command of 'yukhammir' and its entire word family. You can engage in high-level scientific research or literary criticism involving the term. You understand the most obscure classical uses of the root Kh-M-R, such as its use in describing the 'covering' of a well or the 'veiling' of the horizon at dusk. You can use the verb with perfect stylistic flair, employing it in metaphors that are both culturally resonant and linguistically precise. You are capable of translating complex technical manuals or poetic texts where 'yukhammir' appears, ensuring that the specific connotations of Form II (causation, intensity, process) are preserved. You can also discuss the socio-linguistic aspects of the word, such as how its usage has evolved in different Arabic dialects or how it is used in Islamic jurisprudence (Fiqh) in discussions regarding what constitutes a fermented, and therefore prohibited, substance. Your command is indistinguishable from that of an educated native speaker with a deep interest in linguistics.

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練習する例文メモとヒント

يُخمّر 30秒で

Yukhammir means to ferment, used primarily for bread, yogurt, and pickles.
It is a Form II Arabic verb, meaning it describes an active, causative process.
The root Kh-M-R relates to covering, reflecting how fermentation happens 'under cover'.
It can be used figuratively to describe ideas or emotions brewing over time.

The Arabic verb يُخمّر (yukhammir) is a foundational term in both culinary and scientific Arabic, rooted in the ancient Semitic triliteral root Kh-M-R (خ-م-ر). At its most basic level, it refers to the process of fermentation—the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. However, the linguistic depth of this word goes far beyond simple chemistry. The root itself carries the primary meaning of 'covering' or 'veiling.' This is why a headscarf is called a 'khimar' (خِمار), as it covers the hair. In the context of fermentation, the term implies that the substance is 'covered' or allowed to sit in a state where its internal properties transform, often resulting in an expansion or a change in state, such as dough rising or milk turning into yogurt.

Culinary Context: In the kitchen, this word is used daily when discussing the preparation of bread (العجين), pickles (المخللات), or traditional fermented dairy products like Laban. It describes the active step of allowing yeast to work.

يجب أن تُخمّر العجينة لمدة ساعتين على الأقل للحصول على أفضل نتيجة. (You must ferment/let the dough rise for at least two hours for the best result.)

Beyond the kitchen, 'yukhammir' is used in biotechnology and medicine to describe the production of antibiotics or biofuels. It also carries a figurative weight in literature, where it might describe an idea or a revolution that is 'fermenting' or brewing beneath the surface of society. When an idea 'ferments' in the mind (يُخمّر الفكرة في رأسه), it suggests a period of deep thought and maturation before the idea is ready to be acted upon. This versatility makes it a vital verb for learners to master.

يُخمّر الصيدلي المركبات لإنتاج الدواء. (The pharmacist ferments the compounds to produce the medicine.)

Scientific Usage: In biology, 'yukhammir' describes anaerobic respiration where sugar is converted into acids, gases, or alcohol.

البكتيريا تُخمّر السكر في الحليب لتصنع الزبادي. (Bacteria ferment the sugar in milk to make yogurt.)

كان يترك العنب حتى يُخمّر تماماً. (He used to leave the grapes until they fermented completely.)

Metaphorical Usage: The term is often used in political science to describe 'fermenting' unrest or 'brewing' discontent among a population.

الظلم يُخمّر روح الثورة في قلوب الناس. (Injustice ferments the spirit of revolution in people's hearts.)

Using the verb يُخمّر correctly requires understanding its transitivity and context. In most culinary applications, it is used as an active verb where the subject is either the person performing the action (the baker) or the biological agent (the yeast). When you want to say 'I am fermenting the dough,' you use the active form: 'أنا أُخمّر العجين.' If you want to say the dough is fermenting on its own, you might see the passive or the reflexive Form V 'يتخمّر' (yatakhammar), which is a common point of confusion for students.

Subject-Verb Agreement: The verb must agree in gender and number. For example, 'الخبازون يُخمّرون العجين' (The bakers ferment the dough) uses the plural masculine form.

هي تُخمّر الملفوف لصنع الكيمتشي. (She ferments cabbage to make kimchi.)

In scientific writing, the verb often appears in the present tense to describe a universal fact. 'الخميرة تُخمّر السكر وتنتج غاز ثاني أكسيد الكربون' (Yeast ferments sugar and produces carbon dioxide gas). Here, the focus is on the biological process. In more advanced literature, you will see the verb used to describe the maturation of emotions or thoughts. 'ترك الغضب يُخمّر في صدره' (He let the anger ferment in his chest). This usage paints a vivid picture of something growing more potent and volatile over time.

نحن نُخمّر الحليب لصنع الجبن التقليدي. (We ferment milk to make traditional cheese.)

Tense Variations: Past: خمّر (khammara), Present: يُخمّر (yukhammir), Imperative: خمّر (khammir).

هل خَمّرتَ العجين قبل الخبز؟ (Did you ferment the dough before baking?)

المصنع يُخمّر النفايات العضوية لإنتاج السماد. (The factory ferments organic waste to produce fertilizer.)

Common Objects: Common objects include: العجين (dough), العنب (grapes), الحليب (milk), التبغ (tobacco), and الأفكار (ideas).

عليك أن تُخمّر أفكارك قبل كتابة الرواية. (You must ferment your ideas before writing the novel.)

In the Arab world, you will encounter يُخمّر in several distinct environments. The most common is the local bakery (المخبز), where the aroma of rising dough is a staple of daily life. Bakers often discuss the 'takhmir' (fermentation) time as a secret to their craft. You will also hear it in rural areas where traditional food preservation is still common. For instance, in Lebanon or Syria, making 'Makdous' (oil-cured eggplants) involves a fermentation process that is discussed among neighbors.

In the Media: On cooking shows like 'Fatafeat' or YouTube channels, chefs use this word constantly when explaining how to make sourdough or pizza crust.

الشيف يقول: نُخمّر الخليط في مكان دافئ. (The chef says: We ferment the mixture in a warm place.)

In academic settings, specifically in chemistry or biology departments at universities like Cairo University or the American University of Beirut, professors use 'yukhammir' to explain industrial microbiology. You might also hear it in news reports discussing the production of ethanol or alternative fuels. Finally, in the world of tobacco production—prevalent in countries like Egypt or Jordan—the fermentation of tobacco leaves is a specialized process referred to by this verb.

المزارع يُخمّر أوراق التبغ لتغيير نكهتها. (The farmer ferments the tobacco leaves to change their flavor.)

Traditional Medicine: Herbalists (Attarin) might mention fermenting certain herbs to release their medicinal properties.

العطار يُخمّر الأعشاب في الماء المملح. (The herbalist ferments the herbs in salted water.)

يتم تخمير العنب في براميل خشبية. (The grapes are fermented in wooden barrels.)

Daily Life: You might hear a mother telling her child not to eat the dough because it is still fermenting: 'لا تأكل العجين، إنه يتخمّر'.

الجو الحار يُخمّر الطعام بسرعة. (The hot weather ferments the food quickly.)

One of the most frequent errors for English speakers learning Arabic is confusing the different forms of the root Kh-M-R. The verb يُخمّر is Form II (yukhammir), which is causative. This means 'to cause something to ferment.' Many students accidentally use Form I (khamara), which is rare in modern usage and can sometimes imply 'to hide' or 'to cover' in a general sense. Another common mistake is the confusion between 'yukhammir' (to ferment) and 'ya'jan' (to knead). While they both happen in the kitchen with dough, 'ya'jan' is the physical act of mixing, while 'yukhammir' is the biological act of waiting.

Transitivity Error: Using 'yukhammir' as an intransitive verb. Correct: 'أُخمّر العجين' (I ferment the dough). Incorrect: 'العجين يُخمّر' (The dough ferments - here you should use Form V: 'يتخمّر').

خطأ: العجين يُخمّر الآن. صح: العجين يتخمّر الآن. (Error: The dough is fermenting [active sense]. Correct: The dough is fermenting [reflexive/passive sense].)

Pronunciation is another hurdle. The 'kh' (خ) sound must be guttural, like the 'ch' in 'Bach' or 'Loch'. If pronounced like a soft 'h', it might be confused with other roots. Furthermore, the 'm' has a shadda, meaning you must hold the sound for a split second longer. Neglecting this shadda turns the verb into something that doesn't exist in standard Arabic.

تأكد من نطق الشدة في كلمة يُخمّر. (Make sure to pronounce the shadda in the word yukhammir.)

Vocabulary Confusion: Confusing 'khamira' (yeast) with 'khamr' (wine). While related, they are used very differently in conversation.

استخدمتُ الخميرة لأُخمّر الخبز. (I used yeast to ferment the bread.)

لا تُخمّر الشاي لفترة طويلة جداً. (Don't ferment the tea for too long.)

Spelling Slip-ups: Forgetting the 'ya' at the beginning in the present tense or the 'waw' in the plural.

هم يُخمّرون العنب في المصنع. (They ferment the grapes in the factory.)

While يُخمّر is the specific term for fermentation, Arabic offers several related words depending on the context. For example, if you are specifically talking about making milk sour or turning it into yogurt, you might use 'yurayyib' (يُرَيِّب) or 'yuhammid' (يُحمّض - to make sour). If the context is bread rising, you might hear 'yanfush' (ينفش - to puff up/expand), though this refers to the result rather than the chemical process itself.

Comparison: يُخمّر vs يُحمّض: 'Yukhammir' is the process of fermentation, while 'Yuhammid' specifically means to acidify or make something sour. Often fermentation leads to acidification, but they are distinct concepts.

نحن نُخمّر العجين، لكننا نُحمّض الصلصة بالليمون. (We ferment the dough, but we sour the sauce with lemon.)

In a figurative sense, instead of 'fermenting' an idea, you might say 'yantaj' (ينتج - to produce) or 'yutawwir' (يطور - to develop). However, 'yukhammir' is unique because it implies a period of waiting and internal, almost hidden, transformation. In the context of pickling, you might hear 'yukhal-lil' (يخلل), which specifically means 'to pickle' using vinegar or brine. While pickling often involves fermentation, 'yukhal-lil' is the culinary name for the act itself.

أنا أُخمّر الملفوف لأصنع مخللاً لذيذاً. (I ferment the cabbage to make a delicious pickle.)

Comparison: يُخمّر vs يُعَتِّق: Use 'yukhammir' for the initial chemical change. Use 'yu'attiq' for the long duration of improving quality (like balsamic vinegar or old cheese).

المصنع يُخمّر الجبن أولاً ثم يُعَتِّقه لسنوات. (The factory ferments the cheese first, then ages it for years.)

تستخدم الشركات الإنزيمات لكي تُخمّر المواد بسرعة. (Companies use enzymes to ferment materials quickly.)

Antonyms: The opposite might be 'yu'aqqim' (يُعقّم - to sterilize), which kills the bacteria that would otherwise cause fermentation.

نحن نُعقّم الحليب لكي لا يُخمّر أو يفسد. (We sterilize the milk so it doesn't ferment or spoil.)

How Formal Is It?

豆知識

The word for a woman's headscarf (Khimar) comes from the same root because it 'covers' the head, just as fermentation 'covers' the juice to make it change.

発音ガイド

UK /juːˈkæm.mɪər/

US /juˈkɑm.mɪr/

The stress is on the second syllable: yu-KHAM-mir.

韻が合う語

يُعمّر (yu'ammir) يُدمّر (yudammir) يُؤمّر (yu'ammir) يُسمّر (yusammir) يُحمّر (yuhammir - to redden) يُذمّر (yudhammir) يُزمّر (yuzammir) يُنمّر (yunammir)

よくある間違い

Pronouncing 'kh' as a soft 'h' (like 'ham').
Forgetting the shadda (double 'm') on the middle letter.
Pronouncing the first vowel as 'ya' instead of 'yu'.
Not rolling the final 'r'.
Confusing it with the word 'khamr' (alcohol) by shortening it.

難易度

読解 3/5

Easy to recognize once the root is known.

ライティング 4/5

Requires correct placement of shadda and damma.

スピーキング 5/5

Guttural 'kh' and shadda on 'm' can be tricky.

リスニング 4/5

Distinguishing Form II from other forms needs practice.

次に学ぶべきこと

前提知識

خبز (bread) عجين (dough) أكل (eat) مطبخ (kitchen) ماء (water)

次に学ぶ

خميرة (yeast) مخلل (pickle) زبادي (yogurt) بكتيريا (bacteria) إنزيم (enzyme)

上級

تفاعلات كيميائية (chemical reactions) استقلاب (metabolism) تعتيق (aging) بسترة (pasteurization) تعقيم (sterilization)

知っておくべき文法

Form II Verbs (Fa''ala)

خمّر (Kham-ma-ra) - The middle letter has a shadda.

Causative Meaning

Yukhammir means 'to cause fermentation' (active).

Present Tense Prefix Damma

Form II verbs start with 'Yu-' in the present tense (يُخمّر).

Noun of Action (Masdar)

The noun form is 'Takhmir' (تخمير).

Reflexive Form V

Yatakhammar (يتخمّر) means 'it ferments' (on its own).

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レベル別の例文

الخباز يُخمّر العجين.

The baker ferments the dough.

Subject (الخباز) is masculine singular, verb (يُخمّر) matches.

أنا أُخمّر الخبز في المطبخ.

I ferment the bread in the kitchen.

First person singular 'أنا' uses the prefix 'أ'.

هل تُخمّر العجين بالماء؟

Do you ferment the dough with water?

Question form using 'هل'.

هي تُخمّر العجين الآن.

She is fermenting the dough now.

Present continuous sense in Arabic using the present tense.

الخميرة تُخمّر السكر.

The yeast ferments the sugar.

الخميرة is feminine, so the verb starts with 'ت'.

نحن نُخمّر العجين معاً.

We ferment the dough together.

First person plural 'نحن' uses the prefix 'ن'.

يُخمّر الولد العجين الصغير.

The boy ferments the small dough.

Verb-Subject-Object order (VSO).

أمي تُخمّر العجين كل يوم.

My mother ferments the dough every day.

Habitual action in the present tense.

يُخمّر المزارع العنب ليصنع الخل.

The farmer ferments the grapes to make vinegar.

Using 'li-' (to/in order to) with the present tense.

يجب أن تُخمّر الحليب لصنع الزبادي.

You must ferment the milk to make yogurt.

'Yajib an' (must) followed by the subjunctive-like present.

هو خَمّرَ الملفوف في وعاء كبير.

He fermented the cabbage in a large pot.

Past tense 'خَمّرَ' (khammara).

لماذا تُخمّر العجين في مكان دافئ؟

Why do you ferment the dough in a warm place?

Interrogative 'لماذا' (why).

نحن نُخمّر الزيتون في الماء والملح.

We ferment the olives in water and salt.

Describing a process with 'in' (في).

الطباخ يُخمّر العجينة لمدة ساعة.

The chef ferments the dough for an hour.

Using 'li-muddat' (for a duration of).

هل خَمّرتِ العجين يا فاطمة؟

Did you ferment the dough, Fatima?

Past tense feminine singular 'خَمّرتِ'.

هم يُخمّرون العجين في المخبز.

They ferment the dough in the bakery.

Present tense masculine plural 'يُخمّرون'.

البكتيريا النافعة تُخمّر الطعام في أمعائنا.

Beneficial bacteria ferment food in our intestines.

Scientific context using 'nafi'a' (beneficial).

يُخمّر الناس في هذه القرية الجبن بطريقة تقليدية.

People in this village ferment cheese in a traditional way.

Using 'bi-tariqa' (in a way/manner).

إذا تركت العصير في الشمس، سوف يُخمّر.

If you leave the juice in the sun, it will ferment.

Conditional 'idha' (if) with future 'sawfa'.

تُخمّر الشركة التبغ قبل بيعه.

The company ferments the tobacco before selling it.

Using 'qabla' (before) with a noun/gerund.

كان جدي يُخمّر العسل لصنع دواء.

My grandfather used to ferment honey to make medicine.

'Kana' + present tense for habitual past action.

تستطيع أن تُخمّر الشاي لصنع الكومبوتشا.

You can ferment tea to make kombucha.

'Tastati' an' (you can) + present tense.

لماذا يُخمّر الخباز العجين مرتين؟

Why does the baker ferment the dough twice?

Using 'marratayn' (twice).

بدأ العجين يُخمّر ببطء بسبب البرد.

The dough started to ferment slowly because of the cold.

Using 'bi-but' (slowly).

يُخمّر المصنع الفضلات العضوية لإنتاج الميثان.

The factory ferments organic waste to produce methane.

Technical vocabulary: 'fadlat' (waste), 'intaj' (production).

يُخمّر العلماء الفطريات لإنتاج البنسلين.

Scientists ferment fungi to produce penicillin.

Scientific context: 'ulama' (scientists), 'fungi' (fatriyyat).

هذه العملية تُخمّر السكريات وتحولها إلى كحول.

This process ferments sugars and converts them into alcohol.

Using 'tuhawwilu-ha' (converts it/them).

يُخمّر الكاتب أفكاره لشهور قبل البدء في الكتابة.

The writer ferments his ideas for months before starting to write.

Metaphorical use of the verb.

يتم استخدام إنزيمات خاصة لكي تُخمّر المواد بسرعة.

Special enzymes are used to ferment materials quickly.

Passive construction 'yatam istikhdam' (is used).

يُخمّر المزارعون السماد لزيادة جودة التربة.

Farmers ferment fertilizer to increase soil quality.

Agricultural context: 'samad' (fertilizer/compost).

الظلم المستمر يُخمّر الغضب في قلوب المظلومين.

Continuous injustice ferments anger in the hearts of the oppressed.

Abstract metaphorical usage.

تُخمّر بعض الدول المحاصيل لإنتاج الوقود الحيوي.

Some countries ferment crops to produce biofuel.

Global context: 'waqud hayawi' (biofuel).

تُخمّر هذه القصيدة مشاعر الحنين في نفس القارئ.

This poem ferments feelings of nostalgia in the reader's soul.

High literary usage with 'hanin' (nostalgia).

يُخمّر الصمت أحياناً الكلمات التي لم تُقل بعد.

Silence sometimes ferments the words that have not yet been said.

Philosophical usage.

كانت الثورة تُخمّر في الخفاء لسنوات طويلة.

The revolution was fermenting in secret for many years.

Using 'fi al-khafa' (in secret/hiding).

يُخمّر الزمن الذكريات ويجعلها أكثر عمقاً.

Time ferments memories and makes them deeper.

Time as the subject of the fermentation.

يجب أن نترك العجين يُخمّر حتى يتضاعف حجمه تماماً.

We must let the dough ferment until its size completely doubles.

Using 'hat-ta yatada'af' (until it doubles).

يُخمّر الفيلسوف نظرياته في عزلة تامة.

The philosopher ferments his theories in complete isolation.

Using 'izla' (isolation).

إن سوء الإدارة يُخمّر الأزمات الاقتصادية القادمة.

Bad management ferments upcoming economic crises.

Using 'su' al-idara' (mismanagement).

يُخمّر التاريخ الشعوب في بوتقة التجارب القاسية.

History ferments nations in the crucible of harsh experiences.

Complex metaphor involving 'butaqa' (crucible).

يُخمّر النص الأدبي في روع الكاتب قبل أن يسيل به القلم.

The literary text ferments in the writer's soul before the pen flows with it.

Archaic/High literary term 'ru' ' (soul/spirit).

تُخمّر الطبيعة المواد العضوية لتعيد صياغة الحياة.

Nature ferments organic matter to re-formulate life.

Ecological/Philosophical context.

يُخمّر الحكيم غضبه حتى يتحول إلى حكمة بالغة.

The wise man ferments his anger until it turns into profound wisdom.

Moral/Ethical context.

كانت الأفكار الهدامة تُخمّر في عقول المتطرفين.

Destructive ideas were fermenting in the minds of extremists.

Sociological context.

يُخمّر الباحث العينات في ظروف مخبرية دقيقة للغاية.

The researcher ferments the samples in extremely precise laboratory conditions.

Advanced scientific precision.

يُخمّر التراث الثقافي الهوية الوطنية عبر الأجيال.

Cultural heritage ferments national identity across generations.

Sociopolitical metaphor.

تُخمّر المعاناة الإبداع في نفوس الفنانين العظام.

Suffering ferments creativity in the souls of great artists.

Aesthetic philosophy.

يُخمّر الصانع الجلود في أحواض خاصة لتليينها.

The craftsman ferments the hides in special vats to soften them.

Industrial/Craft terminology.

よく使う組み合わせ

يُخمّر العجين

يُخمّر العنب

يُخمّر الحليب

يُخمّر فكرة

يُخمّر التبغ

يُخمّر النفايات

يُخمّر الشاي

يُخمّر الملفوف

يُخمّر العسل

يُخمّر الغضب

よく使うフレーズ

اتركه يُخمّر

— Leave it to ferment. Used in recipes.

غطِّ العجين واتركه يُخمّر.

يُخمّر في رأسه

— To let an idea brew in one's head. Thinking deeply.

المشروع الجديد يُخمّر في رأسه منذ زمن.

خمّر العجينة جيداً

— Ferment the dough well. A common instruction.

للحصول على خبز رائع، خمّر العجينة جيداً.

بكتيريا تُخمّر

— Fermenting bacteria. Scientific description.

هناك أنواع من البكتيريا تُخمّر السكر.

يُخمّر تحت الشمس

— Ferments under the sun. Often implies spoiling.

الحليب يُخمّر بسرعة تحت الشمس.

يُخمّر في براميل

— Fermented in barrels. Industrial/Traditional storage.

يُخمّر الخل في براميل خشبية.

وقت التخمير

— Fermentation time. Technical term.

كم يبلغ وقت التخمير لهذا النوع؟

خمّرها ولا تستعجل

— Ferment it and don't rush. Advice for patience.

الأفكار مثل العجين، خمّرها ولا تستعجل.

يُخمّر بشكل طبيعي

— Ferments naturally. Organic process.

هذا الجبن يُخمّر بشكل طبيعي بدون إضافات.

عملية تُخمّر

— A process that ferments. General description.

هذه عملية تُخمّر المواد الكيميائية.

よく混同される語

يُخمّر vs يُحَمّر

Means 'to redden' or 'to fry/brown'. Only one letter difference (H vs Kh)!

يُخمّر vs يَخْمِر

Form I, rarely used, can mean to cover or hide.

يُخمّر vs يَعْجِن

Means 'to knead'. Kneading happens before fermentation.

慣用句と表現

"خمّر الفكرة"

— To give an idea time to develop before acting.

دعنا نُخمّر الفكرة قبل الاجتماع.

Colloquial/Professional

"العجين خَمّر"

— The situation is ready or has reached its peak.

الآن العجين خَمّر، حان وقت العمل.

Proverbial

"يُخمّر المشاكل"

— To let problems brew or worsen by ignoring them.

سكوتك يُخمّر المشاكل أكثر.

Metaphorical

"قلبه يُخمّر حزناً"

— His heart is heavy with brewing sadness.

كان قلبه يُخمّر حزناً لم يبح به.

Poetic

"خَمّرها في عِبّه"

— To keep a secret or a plan hidden (brewing).

هو خَمّر الخطة في عِبّه لشهور.

Idiomatic

"يُخمّر الثورة"

— To incite or prepare for a revolution.

الفقر يُخمّر الثورة في الأحياء الفقيرة.

Political

"خَمّر يا خباز"

— A call for the baker to start the process (patience).

خَمّر يا خباز، نحن ننتظر الخبز.

Traditional

"يُخمّر السموم"

— To brew poisons (can be figurative for hate).

كلامه يُخمّر السموم في المجتمع.

Metaphorical

"خَمّر النية"

— To set an intention deeply.

خَمّر النية للخير دائماً.

Spiritual

"يُخمّر في الظلام"

— To brew in the dark (secrecy).

المؤامرة تُخمّر في الظلام.

Suspenseful

間違えやすい

يُخمّر vs خَميرة

Related root.

Khamira is the noun (yeast), while yukhammir is the verb (to ferment).

أضع الخميرة لكي أُخمّر العجين.

يُخمّر vs خَمْر

Same root.

Khamr is the noun for wine/alcohol. Use carefully.

الخمر محرم، لكن تخمير العجين حلال.

يُخمّر vs يَتَخَمَّر

Form V vs Form II.

Yatakhammar is 'it ferments' (intransitive), Yukhammir is 'he ferments something' (transitive).

أنا أُخمّر العجين، والعجين يتخمّر.

يُخمّر vs يُحَمِّض

文型パターン

الاسم + يُخمّر + الاسم

الرجل يُخمّر العجين.

يجب أن + تُخمّر + الاسم

يجب أن تُخمّر الحليب.

الاسم + يُخمّر + الاسم + لكي + فعل

نحن نُخمّر العجين لكي نصنع الخبز.

يتم + تخمير + الاسم + في + الاسم

يتم تخمير العنب في براميل.

يُخمّر + الاسم + المشاعر/الأفكار

يُخمّر الصمت كلماتنا.

كلما + خَمّر + الاسم + زاد + الاسم

كلما خَمّر الصانع الجلود زادت جودتها.

هل + خَمّرتَ + الاسم؟

هل خَمّرتَ العجينة؟

لا + تُخمّر + الاسم + كثيراً

لا تُخمّر الشاي كثيراً.

語族

名詞

خَميرة (yeast)

تَخْمير (fermentation)

خَمْر (wine/alcohol)

خِمَار (veil/headscarf)

مُخَمّر (fermented substance)

動詞

خَمَرَ (to cover/hide)

تَخَمَّرَ (to be fermented)

اخْتَمَرَ (to ripen/mature)

形容詞

مُتَخَمِّر (fermented)

خَمِير (leavened)

使い方

frequency

Common in culinary and scientific domains.

よくある間違い

Saying 'Ya-khammir' instead of 'Yu-khammir'. → يُخمّر (Yu-khammir)
Present tense of Form II verbs must start with a damma.
Using 'yukhammir' for 'the dough is rising'. → العجين يتخمر
'Yukhammir' is transitive (needs an object). 'Yatakhammar' is for the dough itself.
Pronouncing 'kh' like 'k'. → Guttural 'kh' (خ)
Arabic 'kh' is a friction sound, not a hard stop like 'k'.
Confusing 'yukhammir' (ferment) with 'yuhammir' (fry/redden). → يُخمّر vs يُحمّر
The dot on the 'kh' (خ) changes the meaning from frying to fermenting.
Forgetting the shadda on the 'm'. → يُخمّر (with shadda)
The double 'm' is what makes it Form II.

ヒント

Master Form II

Remember that Form II verbs often mean 'to cause' something. So 'yukhammir' is causing fermentation.

Kitchen Essential

If you are in an Arab kitchen, knowing 'khamira' (yeast) and 'yukhammir' (to ferment) is essential for baking.

The Shadda Matters

Without the shadda on the 'm', the word loses its meaning or changes entirely. Practice 'yukham-mir'.

Bread is Life

Understanding 'yukhammir' helps you appreciate the deep cultural value of bread-making in the Middle East.

Bio-Arabic

This is a key verb for anyone studying biology or chemistry in Arabic.

Think Deeply

Use 'yukhammir' when talking about planning or creativity to sound more like a native speaker.

Initial Damma

In the present tense, always start with a 'Yu' sound (damma), not 'Ya'.

Listen for the Root

Any word with Kh-M-R usually involves covering or transformation. This helps you guess meanings.

Transitive vs Intransitive

Use 'yukhammir' for 'I ferment it' and 'yatakhammar' for 'it ferments'.

Daily Routine

Label your yeast jar with 'خميرة' and your dough bowl with 'يُخمّر' to practice.

暗記しよう

記憶術

Think of 'Kham' as 'Calm'. You need to leave the dough in a 'Calm' place so it can 'Yukhammir' (ferment).

視覚的連想

Imagine a bowl of dough covered with a cloth (Khimar). The cloth 'covers' (Khamara) the dough while it 'ferments' (Yukhammir).

Word Web

Bakery Yeast Bread Yogurt Science Microbes Vinegar Rising

チャレンジ

Try to use 'yukhammir' in a sentence about your favorite fermented food (like kimchi, yogurt, or sourdough) three times today.

語源

From the Proto-Semitic root Kh-M-R, which fundamentally means 'to cover' or 'to obscure'.

元の意味： The original sense was 'to cover something up'. In fermentation, the substance is often covered and its nature is 'obscured' as it transforms.

Semitic (Arabic, Hebrew, Aramaic).

文化的な背景

Be aware that while 'yukhammir' is neutral, the noun 'khamr' refers to intoxicants and should be used carefully in religious contexts.

English speakers might only think of 'ferment' in terms of beer or pickles, but in Arabic, it's the primary word for bread rising.

The Quran mentions 'Khimar' (veil) from the same root. Traditional Arabic cookbooks like 'Kitab al-Tabikh'. Scientific journals from the Golden Age of Islam.

実生活で練習する

実際の使用場面

Baking

خمّر العجين
وقت التخمير
الخميرة الفورية
مكان دافئ للتخمير

Science Lab

تخمير البكتيريا
إنتاج الإيثانول
الظروف اللاهوائية
المفاعل الحيوي

Dairy Production

تخمير الحليب
صناعة الزبادي
حموضة اللبن
المنفحة

Literature

تخمير الأفكار
تخمير الغضب
نضوج المشاعر
تحول داخلي

Pickling

تخمير الخضروات
محلول ملحي
برطمان التخمير
نكهة لاذعة

会話のきっかけ

"كيف تُخمّر العجين لصنع البيتزا؟"

"هل تُخمّر الملفوف في بيتك؟"

"كم من الوقت تُخمّر الشاي عادةً؟"

"ما هي فوائد الأطعمة التي تُخمّر؟"

"هل سمعت عن بكتيريا تُخمّر السكر؟"

日記のテーマ

اكتب عن تجربة قمت فيها بـ تخمير شيء ما في المطبخ.

هل تعتقد أن الأفكار تحتاج أن تُخمّر طويلاً قبل تنفيذها؟ لماذا؟

صف رائحة المخبز عندما يُخمّرون العجين الطازج.

تخيل أنك عالم، كيف ستستخدم عملية التخمير لإنقاذ الكوكب؟

قارن بين الطعام الذي يُخمّر والطعام الطازج من حيث الطعم.

よくある質問

10 問

No, absolutely not. In modern Arabic, its most common use is for bread dough rising and making yogurt or pickles. It is a neutral technical and culinary term.

You can say 'العجينة تتخمر' (the dough is fermenting) or 'العجينة ترتفع' (the dough is rising/elevating). 'Yukhammir' is what the baker *does* to the dough.

Yes. 'Yurayyib' is specific to milk becoming 'Rhayeb' (thickened milk/yogurt). 'Yukhammir' is a general term for all fermentation.

The noun is 'Takhmir' (تخمير). For example: 'عملية التخمير' (the fermentation process).

Yes, 'yukhammir al-samad' is the correct way to describe fermenting or composting organic fertilizer.

It is like the Spanish 'j' or the German 'ch' in 'Achtung'. It comes from the back of the throat.

Yes, if you enjoy cooking or science, you will hear and use it very often.

The past tense is 'Khammara' (خَمّرَ). Example: 'Khammara al-khabbaz al-'ajin' (The baker fermented the dough).

Yes, 'yukhammir al-fikra' (to ferment the idea) is a common and sophisticated metaphor for letting an idea mature.

It is 'Nahnu nukhammir' (نحن نُخمّر).

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