Description
Sauerkraut is produced by lactic‑acid fermentation of shredded cabbage in a salty brine.
Technical
During fermentation, Lactobacillus plantarum and L. brevis metabolize the natural sugars of cabbage into lactic acid, which lowers the pH and creates an environment hostile to spoilage organisms. The process also generates small amounts of CO₂, acetate, and trace ethanol, contributing to the characteristic tang and aroma. The gradual acidification over weeks develops the product’s flavor profile.
Science
Primary Reaction
hexose → lactic acid (via Lactobacillus plantarum/L. brevis)
Sensory Profile
Aroma ()
earthycrispvinegaryherbaceouscabbage-likesulfurous (when freshly opened)fruity (trace esters from fermentation)
Origin & History
Civilization