this post was submitted on 23 May 2025
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Except that it destroys much of the already small vitamin content of cucumbers.
To the contrary, lacto fermentation increases concentration of vitamins in food:
"Fermentation is indeed a process which allows an increase of content of some vitamins in food. For instance, over the last decades microbial fermentation has been increasingly investigated as a valuable alternative for natural folate (vitamin B9) production, and as a sustainable technology based on renewable resources [25]."
"diverse functional food components in the developed fermented cucumbers, such as active peptides, free amino acids, organic acids, oligosaccharides, exopolysaccharides, and vitamins may increase, but detrimental microbes, oxidants, and hypersensitivities may decrease and eliminate using innovative fermentation processing technologies (Liu, Wang, & Deng, 2023)."
Basically the lactobacilus and other beneficial bacteria eat primarily the carbohydrates, they don't consume vitamins
https://pmc.ncbi.nlm.nih.gov/articles/PMC6567126/
But it creates probiotic environment in which beneficial bacteria thrive that will boost the absorbtion of the nutrients from other stuff you consume