The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

The local food movement has prompted interest in fermented vegetables, especially novel combinations of vegetables. The physicochemical characteristics of dry-salted (2% Sodium Chloride [NaCl]) fermented carrots, daikon radish, red cabbage, carrot + daikon radish (mix I), and red cabbage + daikon radish (mix II) were examined during a 14-day fermentation at room temperature. The fermentation process was monitored through the measurement of pH, titratable acidity, and Brixvalue. Further, effects of fermentation on shredded vegetables were determined by measuring color, water activity, and texture (hardness). During the fermentation process, pH of fermented carrot, daikon radish, red cabbage, and mix I and mix II decreased significantly (p < 0.05) to 3.99±0.04, 4.17±0.05, 3.76±0.11, 3.74±0.18, and 3.70±0.05, respectively, at the end of fermentation (10 days for carrot and 14 days for other vegetables). Titratable acidity (% as lactic acid) in fermented carrot, daikon radish, red cabbage, and mix I and mix II increased throughout fermentation, and final fermentation day acidity values were 1.39±0.12, 0.78±0.02, 1.54±0.09, 1.2±0.06, and 1.50±0.07%, respectively. In general, fermentation did not impact significantly color, water activity, hardness values of fermented vegetables. The use of the dry-salting method has applications in other vegetables besides cabbage. The study results support the use of this method for other vegetables and also might be useful to provide knowledge helpful in the local food movement.