Fermenting kale ( L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors.

The properties of kale as a functional food are well established. We sought to determine how fermentation further enhances these properties. We tested different fermentation conditions: (i) spontaneous fermentation with naturally occurring bacteria, (ii) spontaneous fermentation with 2% salt, (iii) , (iv) , (v) mixture of and , (vi) mixture of , , and We quantified selected bioactive components using high-performance liquid chromatography (HPLC) and antinutritional factors using a gravimetric method and spectrophotometry.