During the project, various vegetables were mapped and different product recipes were created, and the fermentation of model products developed in the laboratory was successfully transferred to industrial conditions. Throughout the project, a significant amount of information was obtained regarding the processes occurring during fermentation; additionally, the effect of temperature on bacterial communities and on chemical and sensory parameters was studied.

Two consumer trials were conducted, the latter of which was in collaboration with Latvia and Finland. This consumer trial provided essential information regarding consumer expectations for kimchis and the potential size of the export market for the developed kimchis abroad. Furthermore, shelf-life tests were conducted on both kimchis and other fermented vegetable products, and suitable packaging was selected. Thermal treatment of the fermented vegetables was also carried out—while this extended the shelf life.

In the final stage of the project, a health impact study was conducted using the model products created in the previous stages. The study was completed by 55 individuals. Each participant provided a total of five fecal samples for microbiota analysis and, at the end of each period, completed the necessary questionnaires regarding nutrition, well-being, and the specific fecal sample. Additionally, the body composition and waist circumference of the subjects were measured on five occasions. From the results of the health study, it can be concluded that a three-week consumption of fermented vegetables enriches the human gut microbiota with lactic acid bacteria and promotes the growth of the Anaerostipes genus—bacteria that produce butyrate (butyric acid)