Fermented vegetables
The fermentation process, a preservation method of the Neolithic age, enabled humans to survive. 26 Fermented foods are “foods or beverages made via controlled microbial growth (including lactic acid bacteria strains (LABs) and enzymatic conversions of food components.” 27 Many bacteria are used for the fermentation of vegetables but most traditional foods with live bacteria in the low-death rate countries are based on LAB fermentation.5,6,28-30
Gut microbiota has an inter-individual variability due to genetic predisposition and diet. 31 Some foods like cabbage can be fermented by the gut microbiota.32