Technical Abstract: This chapter is organized into several sections. The first has information on the history of vegetable fermentation research in the US, dating back to the late 1880s. A overview of commercial cucumber and sauerkraut fermentation practices follows, focusing on the US market, although there is some mention of olive fermentation and kimchi fermentation. Included are details of the succession of microflora (predominantly lactic acid bacteria) that carry out these fermentations, the sugars and organic acids present, the times and temperatures of fermentation, sizes and types of commercial fermentation tanks typically used, and other technical details. A more detailed discussion of the biochemistry of vegetable fermentations is presented as well. This discussion focuses on cell wall structure as it relates to texture (primarily for fermented cucumbers), flavor compounds, and other details such as glucosinolates or biogenic amines from cabbage which may impact human health. A final section covers recent developments in the genomics of lactic acid bacteria, including Lactobacillus plantarum and Leuconostoc mesenteroides and related lactic acid bacteria which have been recently sequenced.