A new study published in the journal GMS Hygiene and Infection Control (there’s one to throw out on your coffee table…) identified probiotic strains found in fermented vegetable pickles in Iran.
Dallal Soltan et al wrote “The results of this study showed that the dominant LAB in traditional Persian pickled vegetables are L. plantarum, L. brevis, L. pentosus, L. casei, L. paracasei, and Leuconostoc mesenteroides. Moreover, L. plantarum was recognized as a probiotic species in pickled vegetables. The raw data obtained from this study can be used in the pickling industry to improve the nutritional value of products.”
Many of these strains have been researched for their efficacy in improving human health outcomes. The pickle you save may be your own!
Botanical Nutrition 
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