Natural fermentation occurs when the beneficial lactic acid bacteria present on the vegetable multiply in a salty environment and convert sugars into acid. This process both preserves the product naturally and produces compounds that aid digestion.
Fermented pickles stand out for their probiotic content, vitamin C and antioxidants. Unlike pickles accelerated with vinegar and pasteurization, products made by natural brining retain the characteristic aroma of fermentation.
In Peker Agro production, salt ratio, pH and fermentation time are monitored in the laboratory for every batch, ensuring both food safety and consistency of taste.
Note: pickles naturally contain salt. Individuals on a salt-restricted diet should adjust their intake according to medical advice.