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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.
Here are just a few benefits of fermented foods. 1  Fermentation not only preserves nutrients, but breaks them down into more digestible forms. 2  Fermentation creates new nutrients; microbial cultures create B vitamins (including folic acid, riboblavin, niacin, etc.). 3  Fermentation removes toxins in food.