Description:Fermented vegetables are a type of pickled product, formed by the action of lactic acid bacteria, usually in the presence of salt. 1 Traditional Oriental fermented vegetable products are prepared by air-drying vegetables and exposing them to ambient temperatures so as to allow the microorganisms to flourish; the vegetables are then sealed in an anaerobic environment and salt (to generate lactic acid), spices and seasonings are added.2 Examples include: red pepper paste, fermented vegetable products (some tsukemono other than category 04.2.2.3), kimchi (fermented Chinese cabbage and vegetable preparation), and sauerkraut (fermented cabbage). Excludes fermented soybean products that are found in food categories 06.8.6 (Fermented soybeans (e.g., natto and tempe)), 06.8.7 (Fermented soybean curd), 12.9.1 (Fermented soybean paste e.g., miso), 220.127.116.11 (Fermented soybean sauce), and 18.104.22.168 (Other soybean sauce).
This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.