Welcome to our second edition of Science Facts Sundays.

This is Part 2 in a series of notes I took about sauerkraut fermentation from the Handbook of Fermented Functional Foods (Sauerkraut Chapter). You can also view it on Google Books here. It was one of the sources I used when writing The Science Behind Sauerkraut Fermentation a couple of months ago (my ebook version is here).

You may find this geeky - so be forewarned! If sauerkraut fermentation doesn’t appeal to you, check back in a few weeks and I’ll have moved on to something else that you may be interested in.

Here are some morsels for you to chew on (written in my own words):

Filling the jar is the most critical step. Care must be followed to remove as much air as possible between the cabbage pieces to prevent mold and yeast. Mixing the salt and cabbage well before pressing firmly into jars leads to osmotic removal of water from the tissue cells. This water helps replace the air between the cabbage pieces.

Ferment begins in a few days, and can last for weeks, depending on temperature.

“If the sauerkraut is distributed as a fresh and unheated product, ferment has to be continued until all fermentable carbs have been metabolized. Otherwise, a secondary fermentation by yeasts may occur, giving an alcoholic ferment.” [If you want to eat your kraut from the jar on your counter, without refrigerating, you must leave it until all the carbs are digested.]

Salt ratio and even distribution is vital to a good kraut. Ratio should be between 2 and 3%. [I use 15 grams salt (weighed) for every two pounds cabbage.]

Room temperature (around 68°) is the best temp. Temps below 50° hamper start of fermentation and favor spoilage. [This is why I encourage you to not refrigerate until your ferment is done.]

Leuconostoc mesenteroides (first stage bacteria) produces lactic and acetic acids which lower pH.

Leuconostoc mesenteroides are heterofermentative bacteria which produce CO2, replacing oxygen in the ferment, and making an anaerobic atmosphere.

Anaerobic ferments help to stabilize Vitamin C and the cabbage’s natural color.

Three keys to a happy ferment are low pH, moderate salt, and low oxygen.

Second-stage bacteria, Lactobacillus plantarum, is the busiest stage where the most carbs are converted to lactic acid. [Another good reason to leave your ferment on your counter until this stage is done!]

Ferment is complete when LABs reach 2.5% and pH drops to 3.4%.

Lactic acid/acetic acid (vinegar) ratio should be 4:1.

That’s it for today! I hope you learned something. If you did, feel free to leave me a note in the comments If you didn’t, then you are definitely a geek!

• Notes on Sauerkraut Fermentation, Part 1
• Notes on Sauerkraut Fermentation, Part 2
• Notes on Sauerkraut Fermentation, Part 3
• Notes on Sauerkraut Fermentation, Part 4
• Notes on Sauerkraut Fermentation, Part 5

Similar Posts:

Science Facts Sundays: Notes on Sauerkraut Fermentation, Part 4
Science Facts Sundays: Notes on Sauerkraut Fermentation, Part 3
Science Facts Sundays: Notes on Sauerkraut Fermentation, Part 5

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