Kiszonki

Kiszonki are foods produced by lactic acid fermentation of vegetables in a salt brine. They are a traditional method in Poland and much of Central and Eastern Europe. Unlike quick pickles made with vinegar, kiszonki rely on naturally occurring lactic acid bacteria to convert sugars into lactic acid, creating acidity, preserving the produce, and developing distinctive flavors. Common examples include sauerkraut (kapusta kiszona) and fermented cucumbers (ogórki kiszone).

The vegetables are salted and submerged in brine, sometimes with spices such as dill, garlic, horseradish, or mustard seeds. Fermentation occurs at cool temperatures for days to weeks, depending on the vegetable and desired taste. Traditional vessels include ceramic or wooden containers, while glass jars are common today. The brine should remain anaerobic and sufficiently saline, typically around 2–3% salt by weight. The process may produce gas and require occasional weight adjustments or burping; safety concerns include avoiding mold and off-odors, and refrigerating finished kiszonki to slow fermentation.

Common kiszonki include kapusta kiszona (sauerkraut), ogórki kiszone (fermented cucumbers), buraki kiszone (fermented beets), and mixed vegetables such as carrots. The term refers to the fermentation method rather than a single vegetable, and regional varieties exist across Poland and neighboring countries. They are used as side dishes, condiments, or components in soups and meat dishes.

Nutritionally, kiszonki provide dietary fiber and vitamins preserved through fermentation and can contribute live bacteria with potential probiotic effects. They offer a long, shelf-stable flavor option in traditional meals and are valued for texture and tang in regional cuisines.