[CH] fermentation
Gregory (sclash27@execpc.com)
Mon, 12 Oct 1998 13:09:41 -0600
I cut and pasted this information off a web site containing sauerkraut
info. Perhaps it will be of use to those of us interested in fermenting
something with a little more zip. Where can I find the process used by the
Tabasco sauce company?
Making Sauerkraut
Date: May 1988 (Revised April 1995)
Source: University of Minnesota
Sauerkraut ferments in a brine you make by combining salt and crushed
cabbage. Bacteria form acid when they grow in the absence of air and this
ferments the cabbage.
The composition of cabbage, such as the amount of sugar, etc., varies with
the variety and conditions during its growth. The best cabbage for kraut
are fully mature, large-headed, 6 to 15 pounds, and have a solid, white
interior. The larger the head, the sweeter it is. This is particularly true
later in the fall after several nights of light frost. Smaller heads
available from supermarkets are acceptable.
To prepare the cabbage, remove spoiled spots and defective and coarse outer
leaves. Wash in cold water and drain. Quarter and remove core. Then slice
or shred to a thickness of 1/16 to 1/8 inch.
Use a non-iodized salt, since the iodine added to most table salt prevents
the bacterial fermentation necessary to change cabbage into sauerkraut. You
can buy coarse, pickling or canning salt at most supermarkets. Add 2.25 to
2.5 percent salt by weight evenly to the cabbage. This is 3 tablespoons
salt for every 5 pounds cabbage. Place cabbage in layers alternately with
the salt. Pound down until juice covers the surface. Weigh down the cabbage
to keep it below the surface of the liquid. Work with only 5 pounds at a
time.
Salt draws out the cabbage juice so cabbage can ferment. It also helps
control the flora of the fermentation--salt favors the lactic-acid forming
bacteria and inhibits the undesirable competitors. Salt has a dispersing
effect on clumps of bacteria. Check container daily to remove any yeast,
mold or discolored spots to prevent spoilage.
After fermentation is completed, the sauerkraut must be heat processed for
long term storage. Storage should be in a cool, dark place. Sauerkraut may
also be frozen.
If you have further questions, please contact your county office of the
NDSU Extension Service.