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Production of sauerkraut
Sauerkraut is produced through salt-controlled bacterial fermentation. Cabbage selected for sauerkraut should have at least 3.5% sugar to insure an adequate carbohydrate source for bacteria. Shredded cabbage is mixed with salt (2.25% by weight) and t...See more
he final product contains an average of 1.5–2.0% lactic acid.
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PRODUCTION OF SAUERKRAUT.pptx
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