Description
Sauerkraut is produced by lactic acid fermentation of shredded cabbage, enhanced with caraway seeds for flavor and preservation.
Technical
During fermentation, homofermentative lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum metabolize the sugars in cabbage to lactic acid, lowering the pH to 3.5–4.0. The essential oils in caraway seeds (thymol, carvone, limonene) provide antimicrobial activity that suppresses spoilage yeasts and molds while imparting a sweet‑spicy aroma. The process is temperature‑sensitive, with optimal activity at 15–18 °C and risks of spoilage or incomplete acidification outside this range.
Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH (lactic acid)
Sensory Profile
Aroma ()
sweetspicyherbaceousearthycabbagetangycaraway