Kielbasa is a catchall name for an assortment of highly seasoned Polish and eastern European sausages. Traditionally made with pork, kielbasa (or "kielbasi") can also contain veal, beef and lamb.
Most kielbasa sold in U.S. grocery stores comes in the form of a long, lightly smoked link that resembles a thick, U-shaped hot dog. In Poland, this type of kielbasa is called wiejska, which means "country one." Kielbasa is spiced with garlic, onion, marjoram, and caraway and/or mustard seed. Allspice and paprika could work as well.
Recipe: Kielbasa With Lentils (Cookthink)
Recipe: Braised Kielbasa With Kale (Cookthink)
Reference: Why is it called kielbasa? (Cookthink)
The root of "kielbasa" is the Turkish külbasti, which means "grilled cutlet." That's how you'll sometimes see it on Turkish menus. At one point, the Turkish Ottoman Empire covered most of central and eastern Europe, and its culinary (and linguistic) influence still lingers.
Fermentation is a process where certain so-called "good" or "preferable" microbes living on the surface of plants flourish and feed on those plants, supressing the growth of "bad" bacteria. These microbes also produce substances like lactic acid and alcohol, preserving food's texture and nutrients and enhancing its taste and flavor.
Commonly fermented foods and drinks include wine and bread, where yeast is encouraged to consume sugar. To make olives, preserved lemons, sauerkraut and pickles, vegetables are submerged in brine to create the proper oxygen-free atmosphere for good bacteria to flourish, extending their shelf-life.
