Metagenomic survey of 37 fermented vegetable samples from Estonia
This study investigates the microbial communities associated with traditional fermented vegetables, specifically fermented carrot, sauerkraut, napa cabbage kimchi, white cabbage kimchi, fermented kohlrabi, white cabbage and swede kimchi, white cabbage and beetroot kimchi. Samples were collected at different fermentation stages and production scales to characterise microbial diversity, community dynamics, and functional potential during vegetable fermentation.  These metagenomes were produced in the context of Horizon Europe DOMINO project 101060218.