Fig. 1. Changes in pH value (A), nitrate (B), total sugar (C), and reducing sugar (D) content during the fermentation process of Sichuan pickle in COJ (white square with dotted line), IOJ (grey triangle with dashed line), and CCJ (black round with solid line). Values are the mean ± standard deviation (SD) from the experiments performed in triplicate, and significant difference is analyzed by t-test: (ns) p > 0.05, (*) p ≤ 0.05 and (**) p ≤ 0.01.
