ABSTRACT
Preservation of foods by fermentation has been used since ancient times. Especially, fresh vegetables and fruits are important groups of fermented foods since they are very perishable (Li 2004; Gorny 2006; Wouters et al. 2013). Besides preservation, fermentation also increases nutritional value of the foods. Functionality and sensory properties of end products are enhanced by fermentation (Hutkins 2006). Fermented foods including plant-based foods are produced on a large scale in industry besides the production on a small scale at homes. The plant-based fermented foods, pickles, and Turkish table olives will be reviewed in this chapter.
