Abstract
Sauerkraut is made by extracting sugar and liquid from shredded cabbage with salt and fermenting the sugar in an anaerobic atmosphere with the natural flora of bacteria present on the cabbage.
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© 1996 Springer Science+Business Media Dordrecht
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Vieira, E.R. (1996). Production of Sauerkraut. In: Elementary Food Science. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5112-3_34
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DOI: https://doi.org/10.1007/978-1-4757-5112-3_34
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-07961-0
Online ISBN: 978-1-4757-5112-3
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