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Vegetables and Fruits. Common fermented vegetable dishes include sauerkraut, or fermented cabbage; pickles, or fermented cucumbers; beets and radishes; and corn relish.Kimchi is a Korean dish that includes fermented cabbage, onions and ginger.egetables and Fruits. Common fermented vegetable dishes include sauerkraut, or fermented cabbage; pickles, or fermented cucumbers; beets and radishes; and corn relish.
The main fermentation products include organic acids, ethyl alcohol and carbon dioxide. Commercially the mostly important are lactic acid and ethanolic fermentations. Lactic acid fermentation is used in fermentation of milk, vegetables (cucumber, cabbage, cassava), cereals (wheat, maize), meat and fish.In milk and meat fermentations, starters are necessary, in other â natural flora is sufficient.Alcoholic fermentation is one of the most important and the oldest processes.actic acid fermentation is used in fermentation of milk, vegetables (cucumber, cabbage, cassava), cereals (wheat, maize), meat and fish. In milk and meat fermentations, starters are necessary, in other â natural flora is sufficient. Alcoholic fermentation is one of the most important and the oldest processes.