Fresh vegetable (i.e., cowpea, cabb

Fresh vegetable (i.e., cowpea, cabbage, mustard) was washed
with clean water and dried naturally in the air, then mixed with
8% (w/w) pickling salt solution at the ratio of 1:1 (w/v) in a 4-L
pickle jar. Lactobacillus plantarum CNQ7 screened from homemade
pickles was incubated in MRS medium at 37 C for 24 h, centrifuged
at 4000g for 15 min at 15 C,