Hidden gems of fermentation: Beet kvass and Mesu pickle
Food and Nutrition, Department of Home Science, University of Calcutta, Kolkata, India.
Review
Open Access Research Journal of Science and Technology, 2026, 16(02), 166-169.
Article DOI: 10.53022/oarjst.2026.16.2.0040
Publication history:
Received on 16 February 2026; revised on 30 March 2026; accepted on 01April 2026
Abstract:
Fermented foods have long been valued for their multi-beneficial properties like improving gut health, probiotic supplier and food preservation opportunities. This paper focuses on two unique but traditional fermented food products – Beet kvass and Mesu Pickle. Beet kvass, a beverage made from fermented beetroot, rich in bioactive components that may support in immunity and digestion. On the other hand, Mesu pickle, a fermented bamboo shoot product commonly prepared in certain regions, is known for its uniqueness and probiotic potential. These foods can be categorized as functional foods due to their potential health benefits beyond basic nutrition. The study highlights the nutritional composition, fermentation process, potential towards human health benefits of these foods. Studying such traditional foods helps us understand the importance of fermentation and encourages the locally available ingredients in a healthy diet. Such traditional fermentation practices can contribute to the sustainable diets and promote inclusion of culturally significant foods in modern nutrition.
Keywords:
Fermented; Bioactive; Probiotic; Immunity; Functional-food
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Copyright © 2026 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0