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