ABSTRACT
Food fermentations may enhance the protein content or improve the balance of essential amino acids or their availability, increase the contents of vitamins such as thiamine, riboflavin, niacin or folic acid. The lacto-fermentation of various vegetables has been performed traditionally, and this process began long back to give shelf stable acidified and acceptable fermented foods and drinks. The lactic acid bacteria involved in vegetable fermentations serve as probiotics and possess several potential health or nutritional benefits such as improvement in nutritional value of food control of intestinal infections control of certain cancers and control of serum cholesterol levels. Kimchi refers to various traditional fermented vegetables of Korean origin. It mainly constitutes Chinese cabbage and radish, with the addition of other seasonings such as garlic, onion, ginger, red pepper, mustard, parsley and salt. Sauerkraut is a German word that simply means sour white cabbage. For sauerkraut preparation, shredded cabbage is fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus and Pediococcus.
