Fermented Vegetables

Abstract

Fermented foods have been a well-established part of the human diet for thousands of years, as minimally processed foods, without much of an appreciation for, or an understanding of, their underlying microbial functionality, until recently as probiotics. However, despite the many benefits of fermented foods, their recommended consumption has not been widely translated to global inclusion in food guides. Vegetables may be preserved by fermentation, direct acidification or a combination of these, along with pasteurization or refrigeration. Sodium chloride (NaCl) is used as the primary preservative for vegetables. Lactic acid is produced naturally in fermented vegetables. Acetic acid is added in the form of vinegar to cucumbers, cabbage, olives, onions and peppers in account for the largest volume of vegetables and fruits that are commercially processed worldwide. Lesser quantities of tomatoes, cauliflower, carrots, melon rinds, okra, artichokes, beans and other produce also are pickled.