Description
Sauerkraut is produced by fermenting shredded cabbage in a 2‑3 % salt brine, where lactic acid bacteria convert sugars to lactic acid, lowering the pH to ≤3.5 within 7‑10 days.
Technical
During fermentation, Leuconostoc mesenteroides initiates the process, followed by Lactobacillus plantarum and L. brevis, which metabolize glucose to lactic acid, CO₂, and ethanol. The acidification creates an anaerobic environment that suppresses spoilage organisms while preserving vitamin C. The process is temperature‑sensitive, with optimal activity at 18‑22 °C and a final pH that stabilizes the product’s flavor and texture.
Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH + 2 CO2 (+ 2 C2H5OH in some strains)
Sensory Profile
Aroma ()
earthytangyfermentedcabbagemildsourvinegary