Kiszenie
Kiszenie is a traditional method of food preservation primarily practiced in Central and Eastern Europe, as well as parts of Asia. It involves the fermentation of vegetables, most commonly cabbage and cucumbers, in a brine solution. This process relies on lactic acid bacteria, naturally present on the surface of the vegetables, to convert sugars into lactic acid. This acid acts as a natural preservative, preventing the growth of spoilage microorganisms and contributing to the characteristic sour flavor and texture of the food.
The process typically begins by salting the vegetables, which draws out water and creates the initial brine.
Kiszenie extends the shelf life of produce, making it a valuable preservation technique, especially before refrigeration