Lactic acid fermentation of horticultural crops: Global perspectives

Lactic acid (LA) fermentation of horticultural crops has many benefits. It is feasible in household level, preserves nutrients and antioxidants (β-carotene, lutein and anthocyanin), and increases vitamins and minerals in the fermented products. Kimchi, sauerkraut and cucumbers are produced by LA fermentation of horticultural crops, but most economically relevant are fermentations of cucumbers, Cole crops such as cabbage and cauliflower and root and tuber crops such as carrot, beet root, onion, garlic, sweet potato and cassava. LA fermented vegetables commonly produced in Asia are gundruk (fermentation of mustard, radish, cauliflower and other leafy vegetables in Nepal and Bhutan), kimchi (fermented Korean cabbage and radish), gherkin (fermented small cucumber in India), sinki (fermented radish tap roots in Nepal and Bhutan), kanji (fermented carrots in India and Pakistan), dhamuoi (fermented cabbage and other vegetables in Vietnam), dak-gua-dong (fermented mustard leaves in Thailand), hua-chai po (fermentation of carrots and turnips in Thailand) and khalpi (fermented cucumbers in Nepal). The other examples of LA bacterial and yeast fermentations are gari, fufu, lafun, dawa dawa and agbelima which are produced in African continent from cassava (Manihot esculenta Crantz). Other promising horticultural crops which can be lactic fermented are ivy gourd (Coccinia grandis L.), spiny gourd (Momordica dioca L.) and orange-fleshed sweet potato (Ipomoea batatas L.).