Welcome to Science Facts Sundays.
This is Part 5 in a series of notes I took about sauerkraut fermentation from Fermented Fruits and Vegetables. A Global Perspective. (Chapter 5, Part 3). 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):
One of the most important factors involved in your ferment is temperature. [I have mentioned this as many times as I am reading about it from various sources - often!]. 65° - 72° is most desirable for first stage; second stage bacteria prefer 72° and higher (up to 90° or so).
Salt is another important factor. A concentration of 2 - 2.5% is desirable. Spoilage organisms tolerate salt concentrations as high as 5 - 7%, but can’t tolerate the acidic environment created by the lactic acid bacteria (LAB).
Always use pure salt. Added alkali may neutralize acid.
On starter cultures: you can use them to ensure consistency, but they are not necessary. Starter cultures may “jump start” your ferment and inhibit undesirable micro-organisms. Adding bring to a new ferment is not advised.
The most common reason sauerkraut spoils is due to aerobic soil micro-organisms. [Be sure to remove the outer leaves of your cabbage before chopping and wash well to eliminate traces of aerobic soil micro-organisms.]
Is your ‘kraut soft? Likely culprits are too much air [aerobic ferment], poor salting, and varying temperatures.
Is your ‘kraut dark? This indicates spoilage, which can be due to several reasons: uneven salting, low brine level, and/or too high temperatures. Aerobic bacteria and yeast giggle at low brine levels and darken your ferment. [Of course, that is unless you have low brine in a Fido - they don't have a chance!]
Is your ‘kraut pink? Then yeasts are present due to uneven salting or too much salt.
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
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| Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.
Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
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