Sauerkraut. .pdf

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1. Sauerkraut
Rayan
MSc FT 1
st
year
14

2. Sauerkraut
•Sauerkraut is the clean, sound product, of
characteristic flavor, obtained by full
fermentation, chiefly lactic, of properly
prepared and shredded cabbage in the
presence of not less than two percent nor
more than three percent of salt.

3. General Making Procedure
•Closely filled, fully matured heads of a variety of cabbage
preferred for sauerkraut making are wilted for 1 or 2 days.
•Spoiled spots and defective outer leaves are trimmed off, the
heads are washed with pure water, and the core is drilled out and
shredded.
•The head is cut to shreds of desired size.
•Then 2.25 to 2.5 percent of salt by weight is mixed with the
shredded cabbage before transfer to the vat.

4. •After the shreds have been packed into the vat, they are tamped
down and finally weighted down, so that a layer of expressed,
brined juice stands on the surface.
•The temperature during the lactic acid fermentation should be
about 21 to 24°C.
•If the temperature is below 15.6 °C, the fermentation will be slow
and incomplete; if it is above 26 to 29 °C, abnormal fermentations
may result.
•When the desired acidity has been attained, the fermentation is
stopped by heat treatment during canning or by low temperatures.

5. Composition of Cabbage
•The sugar content should range from 2.9 to 6.4 percent in different lots
of cabbage.
•The sugars are about 85 percent glucose and fructose and 15 percent
sucrose.
Addition of salt
•2.25 to 2.5 percent of salt by weight should be added to the shredded
cabbage to obtain sauerkraut of the best quality and that this salt
should be distributed evenly.
•The salt draws out the plant juices containing the sugars and other
nutrients, helps control the flora of the fermentation (favoring the lactic
acid bacteria).

6. Washing the Heads
•Washing the cabbage heads not only reduces total numbers of
microorganisms in the shredded cabbage, it also increases the percentage of
desirable lacticsin the flora remaining.
Fermentation
•Anaerobic conditions develop rapidly in the salt juice, chiefly as the result of
the removal of oxygen by the respiration of the plant cells but with some help
from the bacteria.
•The juice contains the natural flora of the cabbage plus contaminants from
soil and water.
•At first, different kinds of bacteria begin to grow, but the acid-forming types
soon predominate.

7. •Eg: coliform bacteria, Enterobactercloacae, which produce gas
and volatile acids, as well as some lactic acid. Erwiniaherbicola
also has been found.
•Soon, Leuconostocmesenteroidesbacteria begin to outgrow all
other organisms and continue acid production up to 0.7 to 1.0
percent.
•They attack sugars to form lactic acid, acetic acid, ethanol,
mannitol, dextran, esters, and carbon dioxide, which contribute to
the flavor of good sauerkraut.
•Next, non-gas-forming lactobacilli, chiefly of the species
Lactobacillus plantarumcontinue the production of acid and can
raise the acidity to 1.5 to 2.0 percent.

8. •They also utilize the mannitol that had been produced by the
Leuconostocand thus remove the bitter flavor.
•L. plantarumcompletes the desired fermentation in the
production of sauerkraut.
•Good sauerkraut should be light-colored and crisp, with an acidity
of about 1.7 percent and a clean, acid flavor. Small amounts of
diacetylare present to add a pleasant aroma and taste.
•Sauerkraut may be canned by filling the cans at 73.9 °C,
exhausting, sealing, and cooling.

9. Processing steps :-

10. Characteristics of good sauerkraut
•Light coloured.
•Crisp.
•Acidity of about 1.7%.
•Clean, acid flavor.
•Small amounts of diacetylgives
pleasant aroma and taste.
•pH of 3.4 to 3.6.
•Lactic acid= 1.25%.
•Acetic acid = 0.3%.

11. Health benefits of Sauerkraut
•It is rich in Fiber, Sodium, B vitamins, VitK , Iron, and other
minerals.
•Beneficial probiotics.
•Combats inflammation.
•Reduces the risk of depression and Alzheimer's disease.
•Supports natural antibodies of the body.
•Aids in weight loss.
•Good for gum diseases and heart diseases.
•Cancer risk .

12. Thankyou