Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Sauerkraut

Science project on Sauerkraut
by

Paul Nangle

on 19 December 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Sauerkraut

Sauerkraut History of Sauerkraut Sauerkraut originated in China while the Great Wall was being built. The builders ate
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.
Full transcript