“…Kimchi has been reported to have anti-obesity effects [Jung et al, 2014;Kim et al, 2011;Park et al, 2012]. Some studies have documented the protective effects of sauerkraut or sauerkraut juice against breast [Ju et al, 2000;Licznerska et al, 2013;Szaefer et al, 2015] and colon [Kusznierewicz et al, 2010] cancer. Microorganisms involved in the fermentation proce ss (lactic acid bacteria like: Lactobacillus, Leuconostoc, and Streptococcus genera) impart the products a characteristic sour taste, form aromatic compounds [McFe eters, 2004], chang e the structure of fermented plant material [Parada & Aguilera, 2007], increase the digestibility of the plant mass [Swain et al, 2014] as well as increase the content of vitamins (mainly B2 and PP ones) [Capozzi et al, 2012;Thapa & Tamang, 2015].…”