Vegetables are preserved by a simple fermentation process. The prepared vegetables are brined using 2.0-2.5 percent equilibrated salt solution containing additives in a definite pack-out ratio. Fermentation is carried out using natural flora/pure culture of selected lactic acid bacteria for 2-3 weeks. The fermented vegetables having a pH of 3.2 to 3.5 with nearly 0.8 to 1.0% lactic acid is packed and processed by standard methods.
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