If you get a little taste, will you like fermented vegetables?

“Tastings may make consumers more willing to try these products. Consumers also want practical advice on how to use fermented vegetables,” says researcher Laura García Calvo.

She led a preliminary project in which researchers took a closer look at the Norwegian market for fermented vegetables.

They also examined recent scientific evidence on the health effects of consuming such products.

Curious, but unsure how to use them

The researchers assembled what are knwon as focus groups.

These are small groups of people who test or discuss a particular product or topic under the guidance of a researcher.

The groups included both people with no experience of fermented vegetables and those who regularly eat them.

Most participants with no previous experience had heard of fermented vegetables but did not know how to incorporate them into meals.

They found the sour taste and strong aroma unfamiliar. Nevertheless, many were open to trying the products if they could taste them first and see how they might fit into a meal.

Regular consumers enjoyed the distinctive, sour flavours.

They used fermented vegetables to provide a contrast to other foods and to make meals more interesting than they would be with just raw vegetables.

Producers see opportunities

Food producers and a restaurant that uses fermentation also shared their experiences and views in interviews with the project team.

Fermentation extends shelf life, can increase the value of vegetables, and can help make use of surplus raw materials.

But the market in Norway is still developing.

Several producers called for more knowledge about food safety, packaging, and potential health benefits.

Health effects may vary between products

The researchers also reviewed recent international research findings.

A growing body of evidence suggests that fermented foods, including fermented vegetables, may have positive effects on health.

“One study found that people who ate fermented foods showed increased gut bacterial diversity and lower levels of inflammatory markers,” says Ida Rud.

She is a senior scientist at Nofima.

“Individual studies also suggest that fermented cabbage, kohlrabi, carrots, or onions may have favourable effects on the gut microbiota and health markers. However, fermented products differ from one another in several aspects, including their bacterial profiles," she says.

This means that the findings cannot be generalised, as the effects will depend on the specific product.

Common Norwegian vegetables can be fermented

Nevertheless, the studies provide further support for the potential health effects of fermented vegetables commonly grown in Norway.

This includes various types of cabbage, carrots, and onions. Together, these findings and the availability of locally grown raw materials could offer promising opportunities for Norwegian producers.

“Producers need to know more about what consumers want, what health effects the products may have, and how fermentation can help them make better use of raw materials. This will give them a stronger basis for investing in fermented products made from Norwegian-grown vegetables,” says Laura García Calvo.

Sources:

Hafeez et al. Fermented pickles improve gut microbiota and immune profile in women in a community trial in rural Pakistan, Science Reports, 2025. DOI: 10.1038/s41598-025-17721-8

Pihelgas et al. Impact of fresh and fermented vegetable consumption on gut microbiota and body composition: insights from diverse data analysis approaches, Frontiers in Nutrition, 2025. DOI: 10.3389/fnut.2025.1623710

Wastyk et al. Gut-microbiota-targeted diets modulate human immune status, Cell, 2021. DOI: 10.1016/j.cell.2021.06.019

About the research

The work was carried out as part of the FermGrønt feasibility project, funded by the Norwegian funding for research in agriculture and the food industry.

The researchers carried out:

• Characterisation of the flavour profiles of Norwegian and international fermented and pickled vegetables.

• Two focus groups: one with nine people who did not consume fermented vegetables, and one with eight 'super-users.'

• Seven interviews with producers and other stakeholders.

• A review of evidence on health effects.

• A workshop with scientists, producers and restaurants to explore barriers and opportunities.

Other project partners were Mills AS, Eimealt AS, Restaurant K2, and the Norwegian information office for fruit and vegetables (OFG).

This content is paid for and presented by Nofima The Norwegian Institute of Food, Fisheries and Aquaculture Research

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