ABSTRACT
Fresh vegetables cannot be kept for long, and so, over the centuries, humankind has developed ways and means of preserving many of them. It has been employed to make products like sauerkraut kimchi, several pickles including olive pickle, kanji, gundruk, sinki, khalpi, etc. all over the world, while the last four are made in South Asia (Sekar and Mariappan, 2007; Joshi et al., 2012). Lactic acid fermentation is
one of the earliest methods used to preserve vegetables such as carrots, radishes, cucumbers, and turnips, in order to provide dietary variety in the form of diversi-ed products (Joshi and Sharma 2009; 2012; Sharma et al., 2012; Bhushan et al., 2013). Methods for producing several vegetable based products have been standardized and the products are prepared and consumed as a routine diet (Karkri, 1986; Montet et al., 1999; Joshi and akur, 2000; Pandya et al., 2006; Joshi, 2015). It is one of the tools used to develop new, fermented, vegetable-based products after the natural or inoculated fermentation of vegetables. e LAB fermentation of carrots (Asiatic type) and radishes (Chinese pink) with a salt concentration of 2.5%, mustard of 2.0%, a temperature of 26°C, and a sequential culture was found to provide the best product (Joshi et al., 2003, 2008). However, a LAB fermentation of cucumber, with a salt concentration of 3.0%, mustard of 2.0%, a temperature of 32°C, and a sequential culture produced products of the highest quality. us, sequential culture fermentation is considered to hold promise for the production of fermented vegetables with better quality attributes, similar to those produced by natural fermentation. It also has the advantage over natural fermentation with respect to controlled fermentation.
