Index >> Microbiology of Food >> Sauerkraut

Sauerkraut - Sauerkraut results from a fermentation of cabbage by bacteria which are normally present on the cabbage. Under commercial production pure cultures of lactobacilli are sometimes used to aid the process.

The shredded cabbage is packed with about 25 per cent salt in jars or barrels. Wooden frames are placed on the cabbage to keep it submerged (anaerobic). The combined action of salt and pressure withdraws juice from the vegetable.