Published: 22.09.2026
Lactic acid fermentation of vegetables
During lactic acid fermentation, bacteria convert the natural sugars in vegetables into lactic acid. This creates an acidic environment which extends the shelf life and promotes beneficial probiotic bacteria.
Health benefits
Probiotic bacteria such as lactobacilli support a healthy gut flora, aid digestion and can have a positive effect on the immune and nervous systems. Furthermore, fermentation improves digestibility and nutrient absorption.
Typical flavours
Fermented vegetables such as sauerkraut, beetroot or carrots are characterised by their tangy, savoury flavour. The flavours become more intense as the fermentation period increases.
