Dietary fibre (DF) refers to carbohydrate polymers that resist digestion by endogenous intestinal enzymes but are fermented by microbes in the colon (Gill et al., 2021; Williams et al., 2017). It includes non-starch polysaccharides, resistant starch, resistant oligosaccharides, and lignin (Kapler et al., 2024). They are divided into soluble and insoluble DF based on their solubility. Epidemiological studies have consistently demonstrated an inverse association between dietary fibre intake and the risk of non-communicable diseases such as cardiovascular diseases (CVDs), type 2 diabetes, obesity, certain cancers, and gastrointestinal tract (GIT) disorders, including irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), and diverticular disease (Myhrstad et al., 2020; Makki et al., 2018). These health benefits are largely attributed to DF’s role in modulating the diversity and function of the gut microbiota. Vegetables are rich sources of fibre in addition to high levels of vitamins, minerals, and other bioactive compounds. The World Health Organisation (WHO) recommends a minimum daily intake of 400–500 g of fruits and vegetables, which aligns with the Australian Dietary Guidelines of two servings of fruit (150 g per serving) and five servings of vegetables (75 g per serving) for adults, including non-fried potatoes (NHMRC, 2013). However, a survey of Australian young adults revealed a suboptimal intake of fruits and vegetables among those aged 18–34 years (Nour et al., 2017). This study aimed to evaluate the effect of fermentation on the total, insoluble and soluble DF and uronic acid contents of selected vegetables. Twelve selected vegetables were naturally fermented for seven days based on the initial optimisation of fermentation using kale and corn and their DF, non-starch polysaccharide, and uronic acid contents were measured. Over the seven-day fermentation, total, insoluble, and soluble DF and NSP contents increased. Notably, soluble fibre increased by 15% in kale and 60% in corn. In the other vegetables, total DF increased by 18–38%, and uronic acid increased by 23–143%. The increase in the DF components was due to the exopolysaccharides from the microorganisms during fermentations. Uronic acid was identified as the biomarker for exopolysaccharides produced by lactic acid bacteria. These findings suggest that fermentation can be used to enrich the DF content of vegetables through the presence of lactic acid bacteria. This may encourage populations to also consume fermented vegetables to enhance their dietary fibre intake, potentially helping the population achieve recommended DF intake levels despite low vegetable and fruit consumption.