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Lactic Acid Fermentation of Sauerkraut by Anuradha Ramnauth is a document available to read on EtoBox.
What is Lactic Acid Fermentation of Sauerkraut about?
The document describes a laboratory experiment on lactic acid fermentation of sauerkraut. Key steps included shredding cabbage, adding 2.5% salt, pressing the mixture to extract juices, and incubating at room temperature. Observations recorded the changes in texture, color, taste, smell and pH as the cabbage fermented from green and stiff initially to a pale yellow with a tangy, bitter taste and acidic pH of 2.5 after 6 days, indicating a successful lactic acid fermentation process.
- Author
- Anuradha Ramnauth
- Language
- EN