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Farbe:Schwarz/CR
The Fermentation Process According to Penn State Extension, sauerkraut production involves these key steps: Shredding and salting: Makers finely shred fresh cabbage and mix it with approximately 2-2.5% salt by weight Brine formation: Salt draws moisture from the cabbage, creating a brine solution Bacterial succession: Lactic acid bacteria naturally present on the cabbage begin fermenting the sugars Acidification: These bacteria produce lactic acid, lowering the pH and creating the characteristic sour flavor Research from the USDA Agricultural Research Service shows that during fermentation, beneficial bacteria like Leuconostoc mesenteroides initiate the process