Probiotic Fermented Vegetables

Fermented foods (as functional foods) are rich in various nutrients that benefit consumers’ health. Fermented vegetables are a group of fermented foods that have a long history and have been used by humans in the distant past until today as healthy, delicious, and popular foods, and most importantly, with a long shelf life. Probiotic fermented vegetables are products that have been fermented and produced by probiotics; either these microorganisms are naturally and intrinsically present in the vegetables or added manually. In some cases, despite probiotics in fermented vegetables, the primary fermentation process is carried out by non-probiotic microorganisms, and probiotics’ role in this process is minor. But in any case, it acts as a carrier for probiotics to be transferred to the consumer’s body and digestive system. Therefore, fermented vegetables are an excellent source for isolating and commercializing different and beneficial probiotic strains. Here we will describe the process of obtaining probiotic vegetable pickles, probiotic sauerkraut, and probiotic natto.