Kiszona

Kiszona is a Polish adjective meaning fermented or pickled, typically describing foods preserved by lactic acid fermentation. In common usage it refers to foods that have undergone fermentation in a salted brine, producing a sour taste and extended shelf life. The most familiar examples are kiszona kapusta (sauerkraut) and kiszone ogórki (fermented cucumbers). The term can also apply to other vegetables and to regional specialties prepared by similar methods.

Fermentation is generally started by salting vegetables, which draws out moisture and creates an anaerobic environment. Naturally occurring lactic acid bacteria on the produce convert sugars into lactic acid, lowering the pH and inhibiting spoilage organisms. The process is influenced by salt concentration, temperature, and duration, and it may take days to weeks. Proper hygiene and appropriate salt levels help ensure safety and desirable texture and flavor.

Common varieties include kiszona kapusta, kiszone ogórki, and sometimes kiszone buraki (beets) or other mixed vegetables. Home fermentation is a traditional practice in Polish cuisine, often passed down through households, while commercial products offer ready-made versions with varying spice blends. Nutritionally, fermented vegetables can provide probiotic cultures and preserved vitamins, though benefits depend on preparation, storage, and the specific product.

See also: sauerkraut, lactic acid fermentation, Polish cuisine.