Article

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage

2025-11-12

Abstract excerpt

<h4>Background: </h4> Fermentation is among the oldest and most versa-tile food processing techniques, enhancing not only shelf life but also nutritional and functional value. While Asian and Western fermented foods are extensively studied, traditional Eastern European fermentations—such as sauerkraut, kefir, bryndza, kvass, and sourdough—remain underexplored, despite their enduring cultural and dietary importance...

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Literature Corpus work: 61cb7934-19d1-56b4-9535-91421a91ce9b
DOI: 10.20944/preprints202511.0884.v1

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