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Nov 28

Once cabbage is placed in afermenter to ferment, gas forming micro organisms … Inoculation of Starter Cultures During Sauerkraut Manufacture. The cabbage must be completely submerged underneath a brine in order for the lactic acid bacteria to proliferate. When the container is packed with cabbage, all microorganisms start to compete for food. Salt inhibits some of them, but many others need oxygen to survive, for example molds. Absence of Oxygen. The fermentation process will likely have slowed if it's been sitting their for a while. Double the quantities for larger amounts. The name sauerkraut is literally translated as acid cabbage and it iswidely consumed in the central and southern Europe and the United States.MICROBIOLOGY OF SAUERKRAUTThe fermentation process is a complex network of interactive microbiological,biochemical, enzymatic and physiochemical reactions. tb1234. Cold-weather cabbage contains more natural sugars needed for the fermentation process. This is an absolute essential step in the sauerkraut-making process. This recipe makes a small batch, approximately two quarts of canned sauerkraut. Begin the Fermentation Process for Sauerkraut Prepare the Cabbage by Shredding into Finely Cut Strips. Spoiling bacteria will survive such a low salt level and will take over the process and will spoil the product. It’s an amazing process, one that borders on dark sorcery, shrouded in mystery and enchantment, but we’d like to take this opportunity to pull back the veil and reveal for you the scientific fundamentals of fermentation. Two-Part Recipe for Making Sauerkraut . Not much is required to get the first half of this process rolling. Fermentation weights can help keep your cabbage submerged. The sourness comes from the lactic acid produced during the This is important for protecting your lactic acid fermentation from unwanted bacteria (or mold). At the end of the fermentation process, sauerkraut contains approximately 1% acetic acid and more than 2% lactic acid (Breidt et al., 2013). Bubbles aren't everything. Now Get Fermenting! Sauerkraut is the result of natural fermentation by bacteria in cabbage in the presence of a salt solution. Lactic acid and other minor products of fermentation give sauerkraut its characteristic flavor and texture. Title: Microsoft Word - The Science Behind Sauerkraut Fermentation .docx Author: katie stumpf Created Date: 11/4/2013 5:53:52 PM (For the sake of brevity, we’re just going to talk about sauerkraut, with the understanding that most forms of fermentation abide by the same principles.) So, panic not! Temperature, salt content, fermentation time, these all contribute to whether you will see bubbles in your sauerkraut. 24.4. A good eye, keen taste buds and some basic evaluating will give you your answer.

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