Publisher's Synopsis
Fermented vegetables include any type of vegetable that is preserved by lactic acid bacteria. Raw, fresh vegetables are submerged in a liquid in a sealed container until they break down, releasing lactic acid and taking on a sour flavor. The longer the vegetables ferment, the more sour they taste, but they still retain many of their nutrients regardless of how long they sit. Lactic acid bacteria is released as the vegetables break down, preventing spoiling agents from forming and ruining the vegetables. Many kinds of vegetables can undergo fermentation, but cabbage is an especially common choice.
