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Transcript of Sauerkraut
it very regularly. Dutch used it because it prevented scurvy (it contains vitamin C) Pennsylvania Dutch brought sauerkraut to America when they moved Genghis Khan brought it to Europe after going through China What happens in the Fermentation Leuconostoc mesenteroides kick off Fermentation Releases lactic acid, acetic acid, ethyl alcohol, CO2, mannitol Is in sauerkraut when the lactic acid is .25% to .3% Lactobacillus plantarum then Ferments L. Plantarum also ferments cheese, pickles, and meat. At the end of this stage, sauerkraut can be eaten Lactobacillus pentoaceticus Ends Fermentation L. Pentaecetius takes over fermentation from 2.5% to 3% After that, fermentation ends How to make Sauerkraut Mix together cabbage, juniper berries, caraway seeds, mustard seeds, and salt. Let rest and mix again. Stir to release juices. Let rest for 10 minutes and mix again. Sterilize a jar and lid by boiling in water for several minutes. Then let drain. Pack the sauerkraut into the jar as tightly as possible. Then add salty water to rim of jar. Place the jar on a tray. Keep at 65 to 72 degrees F for 2-3 weeks. After bubbling stops, fill the jar to the rim with salty water. Skim off any white spots in the water. Close the jar tightly and put in the fridge.