ABSTRACT
The fermentation of plant material is an ancient preservation method, the origins of which
have been traced to Asia.[1] In Europe, a total of 21 different vegetables are fermented, in
addition to an unspecified number of variably composed vegetable blends and fermented
vegetable juices (2). The most common products in Europe and the United States are
sauerkraut, cucumbers, and olives. Fermented olives are manufactured mainly in the
Mediterranean region. The fermentation of these products is carried out in factories or
on farms.[2,3] In Korea, kimchi is a traditional fermented vegetable food.[4]
According to Buckenhu¨skes and coworkers,[2] it is generally agreed that fermented
plant products are the “food of the future.” Factors supporting this idea include:
The high degree of hygienic safety caused by repression of growth of pathogenic
bacteria
Products can be marketed as “natural” or “biological”
Enrichment of desired metabolites such as L-lactic acid or amino acids
Build-up of flavor compounds and destruction of negative flavor compounds such as
glucosinolates
Less energy input than most other methods of preservation
Simple handling and storage without cooling
Easy method for prehandling of raw material before further processing
Most fermented vegetable products including sauerkraut juice are still produced by
spontaneous fermentation, which typically involves a succession of microbial populations.
