Fermented vegetables - their characteristics and recipes
Oliwia Kaczmarek
2026-03-22
6 min. read
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Fermentation, also known as pickling, is one of the oldest methods of food preservation. In this process, lactic acid fermentation is used, which is carried out by lactic acid bacteria. The most commonly pickled vegetables are cucumbers and cabbage, but other vegetables and fruits, such as beets, pumpkins, and apples, can also be used. Fermented vegetables have many health benefits, so it is worth including them in your diet.
Lactic acid fermentation – a method for preserving foodstuffs
Lactic acid fermentation is a chemical process in which sugars are converted into lactic acid and other products such as acetic acid and carbon dioxide. In order to carry out this reaction, the presence of lactic acid bacteria, which are commonly found in the environment, is required. Lactic acid fermentation is used not only in the food industry, but also in cosmetics, chemicals, and pharmaceuticals. Its main advantage is the extension of the shelf life of food products. It also allows for the production of products with specific desired taste and aroma properties. In order to carry out the process of lactic acid fermentation, it is important to consider the sugar and water content of the product. Another important factor is temperature, which should be between 15 and 20°C at the beginning of fermentation. An overly high temperature can lead to an overly rapid growth of bacteria and the development of undesirable microorganisms.
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